Crisp light white

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

• Sushi and sashimi

  Classic

  Delicate raw fish needs a wine that cleanses without competing; low oak and high acid keep the fish in focus.

• Grilled white fish

  Classic

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

• Fried fish and calamari

  Classic

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

• Green vegetables and salads

  Classic

  Green, herbaceous flavours find their match in high-acid whites with the same green-fruit register.

• Fresh goat cheese

  Classic

  Goat cheese's tang and chalky texture are met head-on by high-acid, green-fruited whites — one of the most reliable pairings in wine.

• Mexican and Latin American

  Classic

  Lime, coriander, and fresh salsa call for the same bright, citrus-driven acidity.

• Middle Eastern mezze

  Solid

  Sharp acidity suits lemon, sumac, and fresh herbs.

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