Log In / Join Now

Seared Striped Bass with Squash Risotto

Sommelier Michael Madrigale paired this dish with unusual white Burgundy that blends a little bit of Pinot Gris in with the Chardonnay; other rich whites would work well with the brown butter sauce.
(View full menu) Seared Striped Bass with Squash Risotto
Posted: Oct 31, 2009

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?


Job Opportunity

WineSpectator.com seeks an assistant editor in its New York City office to help develop content for its website, e-mail newsletters, social media platforms and apps. Candidates should have one to three years of journalism experience in a digital environment and be able to handle daily deadlines. Get more details.


WineRatings+ app: Download now for 300,000+ ratings.