Seafood

Grilled white fish

Two lean, high-acid whites — both chosen to support grilled fish rather than compete with it.

Crisp light white

Classic

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

Lean, mild fish is easily overwhelmed; a light unoaked white supports it and lifts the char.

Try

Serve 7–10 °C

Classic

Taut, saline, stony whites where structure and cut matter more than fruit.

Stony cut echoes the simplicity of grilled fish with olive oil and lemon.

Try

Serve 9–12 °C

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