Depending on the intensity of the aromas, white fish is best combined with a light, fresh white wine (Pinot Bianco) or a stronger, aromatic one (Quintessenz Sauvignon). Fish with a more meaty texture, like salmon, harmonizes perfectly with a well-chilled Kalterersee (Schiava) or Saleit Chardonnay. Seafood calls for a fresh Sauvignon or Pinot Bianco.
