John Dory

John Dory

Assuming fillets of John Dory pan fried in butter and served with a light sauce or shellfish.

John Dory is delicate, sweet and firm, and the butter adds richness. The wine needs crisp acidity for the butter and a light, pure flavour that lets the fish show. Oak and tannin turn metallic against fish, and loud aromatic whites cover its sweetness.

Pairs Perfectly. Riesling Trocken, Mosel, Germany, dry. Lemon, green apple and a slate mineral edge on light, sharp acidity, precise enough for a delicate fish and fresh against butter.

Pairs Well. Chablis, Burgundy, France. Unoaked Chardonnay with lemon and a stony, saline finish, widely available and easy on the pocket.

Pairs Well. Pošip from Korčula, Croatia. Ripe citrus and almond with a salty finish, an Adriatic white made for sweet white fish.

Worth Seeking Out

Robola from Cephalonia, Greece. Lemon, flint and fresh acidity, an island white with the freshness for delicate fish.

Avoid

Oaked whites, aromatic whites and reds. Oak and tannin turn metallic against fish, and loud aromatics bury it.

Failing That

A Muscadet sur lie, Loire.

If All Else Fails

Vermentino, Sardinia.

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