Crisp white, dry Riesling or lean Chardonnay
Acidity supports delicate flavours and refreshes the palate.
Adapt the match to the dish
Butter sauce calls for more body than simply poached fish; lemon favours a wine with clear acidity.
When the recipe changes
Grilled fish or cream sauce? Rich sauce may need a fuller white than plain shellfish. With lemon or vinegar, check the wine stays fresh.
Wines to compare
Riesling — Citrus, precision and vivid acidity. Do not infer sweetness from the grape name alone: check the style and taste the balance between any sugar and acidity.
Chardonnay — From crisp and mineral to broad and buttery. Compare an unoaked version with a barrel-aged one: the grape stays the same, while fermentation and ageing change texture.
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The tip. A creamy sauce calls for a fuller white.
