Turbot is a delicate, firm white fish with a slightly sweet and nutty flavor, making it an excellent match for elegant white wines.

Classic Pairings (White Wines)
White Burgundy (Morey-Saint-Denis, Viré-Clessé) – These structured, oak-aged Chardonnays bring richness to match the fish’s buttery flavor.
Sancerre or Pouilly-Fumé (Sauvignon Blanc, Loire Valley) – A mineral-driven Sauvignon Blanc adds freshness and a citrusy lift, especially if the turbot is prepared with herbs or lemon.
Champagne (Blanc de Blancs) – The fine bubbles and acidity of a Chardonnay-based Champagne enhance the delicate texture of the fish.

Bolder Pairings (If Prepared with Strong Flavors)
Bandol Rosé (like Domaine Les Terres Promises "La Chance" Bandol Rosé) – If the turbot is grilled or served with Mediterranean flavors, a structured rosé can hold up well.
Viognier (Rhône Valley) – If served with a richer sauce, a floral and slightly oily Viognier adds an exotic touch.