Setting a Fresh Table for Spring (Wine Spectator)

A great recipe from a Grand award-winning chef, plus eight white wines to match

Spring is here, and it's time to put away winter's braises and stews in favor of lighter fare that reflects the new season. To help get you started on your spring entertaining plans, Mark Ladner, executive chef of Grand Award-winning restaurant Del Posto in New York has come up with an easy, elegant recipe for whole-roasted fish, stuffed with aromatic fennel and accompanied by peperonata (a piquant pepper and tomato jam). And, with the help of Del Posto's wine director, Morgan Rich, we've provided a list of recommended white wines in a variety of price points to match with the dish. Rich suggests choosing California Sauvignon Blancs or whites from the Rhône, explaining that the dish calls for "a medium-bodied white with some concentration that can stand up to the fennel, the fish and the condiment without overpowering them."