White and Rosé: Day 20

2023 Andiamo Vermentino

Fresh and briny, this Vermentino opens with grapefruit, sage, and green olive aromas. The palate is crisp and vibrant, with a subtle mineral quality enhancing its freshness.

Light-bodied yet flavorful, it balances citrusy fruit and herbal undertones beautifully. The finish is clean and refreshing, leaving a lingering impression of coastal minerality and bright, tangy fruit.

Grapefruit

Green Olive

Food Pairing

Grilled Sea Bass with Lemon & Herbs

Light, fresh, and effortlessly elegant, this grilled sea bass highlights everything we love about coastal cooking. The fish gets a quick marinade of lemon, olive oil, garlic, and herbs, giving it a bright, savory flavor without overshadowing its delicate texture. Paired with the 2023 Andiamo Vermentino, the match feels like a seaside afternoon—the wine’s refreshing notes of grapefruit, sage, and a hint of briny minerality lift every bite. It’s simple, sophisticated, and made for lingering meals.

Ingredients:

1–1.5 lbs sea bass fillets
2 tbsp olive oil
1 lemon (zested and juiced)
2 cloves garlic, minced
1 tbsp fresh thyme or parsley, chopped
Salt & black pepper, to taste
Lemon wedges, for serving

Steps:

In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, and herbs.
Season sea bass with salt and pepper, then brush with the marinade. Let sit for 10–15 minutes.
Heat grill or grill pan to medium-high.
Grill fish for 3–4 minutes per side, depending on thickness, until the flesh flakes easily and has light char marks.
Serve with extra lemon wedges and a sprinkle of fresh herbs.
Pour a chilled glass of Andiamo Vermentino — the wine’s citrusy minerality highlights the acidity in the dish while adding a refreshing, coastal finish.

Serves 2-4.

Effortlessly elegant, light and fresh.