The Cotes du Rhone Blanc was discussed below, but here is the meal that went with it. The Alaskan halibut got only salt and white pepper before being pan seared and then popped into a hot oven for six minutes. The sweet potato sticks were coated with olive oil, then dusted with a mixture of hot, smoked paprika, garlic powder, salt and pepper and baked for about half an hour in the same oven.
When the fish was done some lemon juice, a splash of the wine and some butter went into the skillet and that made a quick pan sauce for the fish. Good meal.
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