Fried fish and calamari

Bottle-fermented sparkling wine with fine bubbles and toasty, biscuity lees character.

Acidity and carbonation scour fat from the palate — the reason sparkling wine is the great fried-food wine.

Serve 8–10 °C

Dry, high-acid, unoaked whites with citrus and green-fruit character and little weight.

Sharp acidity does the same job a wedge of lemon does.

Serve 7–10 °C

Bone-dry fortified wines, often oxidative or flor-aged, with nutty saline depth.

Chilled Fino with fried fish is an Andalusian staple, its salinity seasoning the batter.

Serve 7–13 °C