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"Make both red- and white-wine lovers happy. This meaty halibut dish goes both ways: We love it with a light-bodied, high-acid red, such as Sangiovese, and with two aromatic white Rh\u00F4ne grapes, Roussanne and Marsanne (traditionally blended with Viognier but now going solo more often).\r\n\r\n&nbsp;\r\n\r\nRecipe: &nbsp;Grilled Halibut with Fennel, Tomatoes, and Roasted Garlic Rouille\r\n\r\nOur picks for this dish\r\nCline Marsanne Roussanne 2008 (Sonoma Coast; $16). Crisp and refreshing, with bright lemon, orange zest, and a sprinkling of stone-fruit blossoms.\r\nHolly's Hill Roussanne 2008 (El Dorado; $18). Both floral and earthy, aromatic but dry. Gardenia and mineral aromas are followed by white peaches and apricots, with characteristic orange zest on the finish.\r\nTablas Creek \"Esprit de Beaucastel Blanc\" 2007 (Paso Robles; $40). Pricey but beautifully made, with the perfect balance of minerality and fresh lemon blossoms on the nose, followed by delicate tart peach and orange blossom flavors.\r\nTruchard Roussanne 2007 (Carneros, Napa Valley; $20). Lush yet lively, with honeyed floral aromas followed by peach nectar and then a pick-me-up of pink grapefruit.\r\nChanticleer Sangiovese 2007 (Yountville, Napa Valley; $45). A wonderful mix of spicy earth and berries \u2015 especially dusty strawberries and raspberries.\r\nMonte Volpe Sangiovese 2005 (Mendocino; $18). The grape's classic dusty berries are in full force here, plus zippy cherries and red licorice, plums, and black pepper.\r\n"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.sunset.com/food-wine/wine-pairings/perfect-wine-pairing-seafood/grilled-halibut-recipe-wine-pairing>