White wines from the islands

Speaking of barbecues, grilled fish and shellfish represent a tasty alternative to meat. But unlike the latter, grilled fish expresses a rather wild nature that requires different attention when the time comes to choose the most suitable combination with wine. Developing a characteristic bitterish tendency in cooking, they require a soft wine that weakens it, but which also contrasts their intrinsic flavor, which responds well to their fatness, and with a structure that equates that of the fish or crustacean on duty, from sea bass to fish sword, from lobsters to prawns, to lobsters.