Smoked Trout pairs best with light and crispy whites with enough acidity to cut through the fat.
The natural acididty of Riesling works well with the Trout fat.
If you go for Chardonnay, it should not be too oaked. The oak will overpower Smoked Trout.
The crisp acidity in Chablis (unoaked Chardonnay) copes very well with the oiliness of smoked Trout.
If you go for Sauvignon Blanc, go for the Loire Valley (Sancerre /Pouilly Fumé).
Sparkling wines also match well smoked Trout.
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