Black Cod with Miso & White Rhône
With a thick fillet of black cod, which should be crisp and firm on the outside and then softer and more translucent in the middle, we want a more rich and full-bodied white wine to match the texture of the cut.
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With a thick fillet of black cod, which should be crisp and firm on the outside and then softer and more translucent in the middle, we want a more rich and full-bodied white wine to match the texture of the cut.
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