Fish

Dry white wines are recommended; In dishes with light fish, it is recommended that the wine not be fermented in oak barrels; in this way the aromas and flavors of citrus fruit can accompany the soft and subtle meat of the fish. If it is a strong or fatty fish, you can accompany it with a dry white wine that has undergone a little fermentation in oak barrels. Fermentation in oak barrels in white wines gives way to a process known as malolactic, in this process citric acids are converted into lactic acids, these are perceived with flavors and aromas of butter, popcorn, cheese, milk and caramel. These dairy aromas are usually good companions for more elaborate fish dishes. Grape variety: Sauvignon Blanc, Albariño, Chardonnay.