Taste of salt, taste of the sea

The pairing of fried mixed seafood and bubbles is both practical and enjoyable. No matter how well done, fried dishes leave a natural oiliness on the palate that calls for a wine capable of cleansing the mouth. In Italy, a Trentodoc or a Franciacorta are ideal: their acidity and fine bubbles counterbalance the richness of the batter, leaving a refreshing sensation that invites another taste.

In France, Champagne serves the same purpose with great elegance. A Blanc de Blancs, made exclusively with Chardonnay grapes, is particularly recommended for its minerality and citrus notes, which pair well with white fish and shellfish. In both cases, serving the wine very chilled ensures that temperature contrast that makes the meal light and perfect for summer days.

For those who prefer still wines, a savory, Mediterranean white like Vermentino di Gallura or a Lugana is the perfect alternative, thanks to a lively acidity that balances the salinity of the sea and the golden crunch of the fried food. In any case, serving the wine very chilled ensures that temperature contrast that makes the meal light and perfect for summer days.

Champagne AOC Brut Blanc de Blancs Cuvée Gabriel Morel

Champagne AOC Brut Grande Réserve Dourdon Vieillard

Champagne AOC Brut Millésime Prestige 2018 Dourdon Vieillard

Champagne AOC Rosé Grand Cru Brut Paul Déthune

Champagne Brut Rosé AOC Impérial Moët & Chandon

Champagne Brut Rosé AOC Veuve Clicquot

Franciacorta DOCG Brut Contadi Castaldi

Franciacorta DOCG Extra Brut Alma Assemblage 2 Bellavista

Franciacorta DOCG Brut Ca' del Diavolo

Franciacorta DOCG Extra Brut Cuvée Prestige Edizione 48 Ca' del Bosco

Franciacorta DOCG Brut Satèn Ca' del Diavolo

Franciacorta DOCG Rosé Brut Ca' del Diavolo

Franciacorta DOCG Brut Rosé Contadi Castaldi

Trento Brut Millesimato DOC 2022 Altemasi

Franciacorta DOCG Pas Dosé Corte alle Stelle

Trento DOC Pas Dosé Bonconsey

Trento DOC Brut Riserva 36 Mesi 2021 Bonconsey

Franciacorta DOCG Brut Ca' del Diavolo

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