Seafood deserves whites with real acid and zero heaviness, and this trio delivers exactly that. A crisp California Sauvignon Blanc, an aromatic New Zealand Sauvignon Blanc, and a saline French Rolle — three bright whites built for anything that came out of the water that day.
This is the case for the seafood-first table. Bright, high-acid, and completely unfussy, each of these three whites is built to let fresh fish and shellfish do the talking.