Photograph of a cooked fish, tail still on, dusted with red and black spices, and green herbs, resting in a pool of the tomato-based Livornese sauce.

We were served a French Vouvray with the “Striped Red Mullet Livornese.” The minerality of this wine, made from the Chenin blanc grape, complimented the intense tomato and fish flavors of this beautifully presented dish.