Halibut with Grilled Ratatouille
Sam chose his own beer, the Dogfish Head Palo Santo Marron, a vanilla-scented brown ale aged in Paraguayan-wood barrels. "The roasty sweetness of the beer really works with the tangy, smoky flavors of the ratatouille," he says. The ratatouille's bright flavors directed Marnie to her pairing, a zesty Albariño. "I think the tanginess of the ratatouille makes an acidic white wine even more complex," she says.