Grilled white fish

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.

Serve 7–10 °C (45–50 °F)

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.

Serve 9–12 °C (48–54 °F)