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Sushi & Sashimi

When selecting wines for raw fish dishes, it is important to look for those which are young and not too high in alcohol: zippy white wines with light acidity and soft fruity aromas, or young, elegant red wines.

Food and wine should complement, but not outdo, each other. White wines with aggressive acidity (Riesling) or with too-dominant individual flavours (full-bodied Traminer) are less suitable. Also, wines with residual sugar or that are barrique-matured (full, firm Chardonnay), and even wines from older vintages, are mostly too intense in taste. Wines which are too weighty tend to obstruct the finesse of the raw fish dishes, making their fine flavours no longer discernable.

Raw fish
© AWMB/Blickwerk Fotografie

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