Few pleasures compare with a glass of good wine in front of a plate of fresh seafood or a freshly prepared fish. But for that combination to really shine, the pairing must be precise. It's not just about white with fish: it's about finding the right harmony between acidity, freshness and texture.

White fish, such as hake, sole or sea bass, work wonderfully with a Chilean Sauvignon Blanc: its vibrant acidity and citrus notes enhance the softness of the fish without overpowering the dish. For delicate seafood such as oysters, clams or shrimp, a young, unoaked Chardonnay brings light body and a subtle flavor palette that respects the flavors of the sea.

Salmon or tuna? Here the game changes. These fattier fish require a wine with more structure: a light Pinot Noir, with notes of red fruits, is a sophisticated and surprising option. And if you want to go out of the conventional, try a sparkling Brut: the bubbles cleanse the palate and enhance the marine umami.

A final tip: temperature matters. Whites for fish and seafood should be served cold, between 8 and 10 °C. This freshness not only enhances the wine, but also the texture and flavor of the dish.