When a friend invited me to dinner last night, I immediately accepted and asked what I could contribute. “Wine” was the request, so I asked about the menu and was told “Roasted Halibut.” I immediately set out to do some research and discovered an ideal pairing.

An Oregon Pinot Noir is a delicate red with fruit that won’t overpower the fish, but enough acid to stand up to the roasting method. I don’t usually pick lighter bodied reds, but I am trying to expand my palate. We were both pleased with the pairing results.

To try your own hand at pairing, you've got to taste these roasted halibut recipes from

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