Chermoula Grilled Mahi, with its North African-inspired marinade of fresh herbs, citrus, garlic, and warm spices, pairs best with wines that enhance its bright, aromatic flavors while complementing the texture of the fish and the earthiness of the sides.

White Wine Pairings

• Sauvignon Blanc (Whitehaven, Château de Sancerre) – A crisp, citrus-driven Sauvignon Blanc complements the lemon, garlic, and herbs in the chermoula while balancing the lightness of the mahi.
• Grillo (Vigneti Zabu) – With its zesty citrus, green apple, and floral notes, Grillo is an excellent pairing for herbaceous dishes like chermoula-seasoned fish.
• Vermentino – Known for its bright acidity and subtle salinity, Vermentino enhances the flavors of the grilled mahi and roasted cauliflower.

Rosé Pairing

• Rosé (Minuty M) – A dry, fruit-forward rosé offers a refreshing contrast to the warm spices and herbs in the chermoula.

Lighter Red Wine Pairings

• Pinot Noir (Sea Sun) – A light-bodied Pinot Noir with earthy and red fruit notes complements the smoky and roasted flavors of the cauliflower and couscous.
• Gamay – Known for its bright acidity and soft tannins, Gamay pairs well with spice-forward dishes without overpowering the fish.

For the best experience, choose a white wine with crisp acidity, a dry rosé, or a light-bodied red wine that won’t overshadow the delicate flavors of the fish while enhancing the complexity of the chermoula and roasted cauliflower.