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“Karen, why do fried fish, roast chicken, and sushi pair well with high acid white wines. What is the role of acidity in these types of pairings?" –Mario S. (Puerta Vallarta, Mexico)

Acidity gives wine a dynamic pulse. It’s what accounts for a wine’s liveliness, snappiness, and freshness. Acidity also frames the fruit and gives the wine a sense of precision and clarity. When high acid white wines are paired with proteins such as chicken and fish, the acidity can really cut through the flesh and fat in every bite, leaving the mouth refreshed and salivating for more.

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