A fried plaice is best combined with a not too heavy white wine. Without wood maturation, with fresh acids but also with a mild mouthfeel.
A soft Grüner Veltliner, for example from loess soil is an option, but Chenin Blanc (without wood maturation) can also be very tasty with fried plaice. Not to mention the fresh white wines from Northern Italy or Hungary.
2024 | Portugal | Bairrada
Pure white from the green slopes of Beiras, Portugal. Smoky and minerally. Slim, with fresh lime and roasted almond. Ideal with fish.
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