A crisp white wine is required to cut through the oiliness of fried fish.
Furthermore the fish itself is likely to have a delicate flavor so avoid oaked wines and those made from powerfully flavoured grape varieties.
Mixed Fried Seafood is often served with lemon, garlic sauce, anchovy dipping or local delicacies: find a wine to contrast or match those flavors. In doubt? Go for bubbles!
Franciacorta matches the fish iodine, Falanghina is citrusy and acidic, Vermentino adds minerality and sapidity.
Avoid: Tannic reds will taste sour next to anything bright and acidic.
Make it a habit to eat and drink local. Expand your skills to understand the passion that wine communicates. Explore the range of possibilities a grape can express through culture, terroir, and climate.
Travel and Taste
Practice Makes Perfect
Variety is the Spice of Life
Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.
Alcohol can be addictive. Drink in moderation.
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