Whether it’s with seafood salad, tacos, or fish and chips, if you’re going to put citrus on your food to make it taste better, go with a high acid, high citrus wine. There are so many to choose from, it’s hard to narrow down the list. For something familiar and easy to find, there’s always Sauvignon Blanc with its snappy lemon/lime flavors and grassy undertones. Albarino from Spain blends citrus and peach flavors with more body than Sauvignon Blanc. Two less familiar wines, Assyrtiko from Greece and Muscadet from France, are all about citrus and refreshing mineral flavors. Take your pick!
5 Basic Pairing Concepts
5 simple guidelines for wine pairing this holiday season