Taste of salt, taste of the sea - Discover the wines that love fried fish

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 Blanc de Blancs Brut Collet

Champagne AOC Brut Aubert et Fils

Champagne AOC Brut Millésimé 2015 Laurent-Perrier

Champagne AOC Brut Bio - Organic Léon Launois

Champagne Brut AOC Blue Top Heidsieck & Co. Monopole

Champagne Brut AOC Princes Rosé De Venoge

Champagne AOC Brut Louis Bouvier

Champagne AOC Brut Blanc de Blancs Perrier Jouët

Champagne Brut AOC Réserve Exclusive Nicolas Feuillatte

Champagne AOC Brut Rosé Premier Cru Cuvée Rubis Vilmart & Cie

Champagne AOC Brut Grand Réserve Gosset

Champagne AOC Brut Grand Rosé Gosset

Champagne AOC Brut Grand Cru Georges Vesselle

Champagne AOC Rosé Brut Fleur de Meunier Lagille

Champagne AOC Extra Brut Sainte Anne Chartogne-Taillet

Champagne AOC Brut Le Black Création 257 Lanson

Champagne Brut AOC Cordon Bleu De Venoge

Champagne AOC Brut Chouilly Grand Cru Blanc de Blancs Monographie Pierre Legras

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