Seafood

Smoked fish

Salt and smoke make bone-dry wines taste austere; a little sweetness or a lot of bubbles restores the balance.

Off-dry white

Classic

Whites with noticeable but not dessert-level sweetness, balanced by acidity.

A hint of sweetness balances salt and smoke, which can make a bone-dry wine taste austere.

Try

Serve 8–10 °C

Solid

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

Toasty lees character finds common ground with the smoke.

Try

Serve 8–10 °C

Pairing suggestions are editorial, drawn from established convention rather than measurement.