We all know that too much fried food is not good for us, but every now and then, it’s nice to indulge. Not just any wine will work. Because this method of cooking leaves an oily slick on the palate, you’ll require wine with good acidity or the sour component to clean it off. So foods like calamari, fish and chips, pan-fired veal scalopene, etc, will be nicely counterbalanced by white grapes like Sauvignon Blanc and Riesling, red grapes like Gamay, Pinot Noir and Zweigelt, and styles like Vinho Verde from Portugal or Chablis from France. Even with good acidity, oaky versions are not usually recommended. You want squeaky clean wines that can cut through the oiliness of these dishes. Bon apetit!
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