While a pinot gris or chardonnay seem like a natural pairing choice, this wonderful end of summer seafood dish would actually pair perfectly with a wide array of interesting wines. The combination of rich, lightly acidic chardonnay butter and aromatic saffron basmati offer a powerful counterpoint when paired with a California Pinot noir. Alternatively, the richness and fat content of the sea bass seem to pair very well with a luscious syrah and even stood up nicely to an Argentine malbec. Unusual yet delicious! What would you pair with this dish to go with some of the other components like salty-savory chorizo, spiced parsnip-carrot chips or the sea bass itself?
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