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.

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