Pairs beautifully with:
I had Trout Amandine in mind when I went searching for recipes, but happened upon this light riff on that style of preparation. Gone is the brown butter (boo), but in it’s place there is the depth of smoke from grilling with a fine blend of gentle nuttiness and bright citrus flavors. Perfect for the wine I had in mind.
That wine is a cool climate Chardonnay with just a touch of oak. I love examples from all over the world since this is the way I dig my Chard, bright with some rounded edges and a light dollop of nuttiness coming from the oak. You can find wines from New Zealand to Oregon, South Africa to Burgundy that would foot this bill.
Try it with these: