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Seafood & Co.

Fish, mussels, crustaceans and co. are best accompanied with light, fresh white wines such as Welschriesling, Riesling and Veltliner, which definitely have a bit of saltiness
may have.

Carpaccio versions of raw sea bass, scallops or cooked octopus are also very popular, with olive oil and lemon making a very delicate appetizer. A Sauvignon Blanc that is not too grassy is perfect with sea bass, and a fine Riesling also harmonizes perfectly.
With pulpo and scallops you can go for a stronger white wine like a Pinot Blanc, perhaps from a large oak, an elegant one
Chardonnay or a powerful Grüner Veltliner with spice and smoothness.

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