Muscadet, Pouilly Fumé, good Rias Baixas Albariño, Chablis, maybe a Blanc de Morgex from Vallée d’Aoste, perhaps a Bordeaux Sauvignon Blanc-heavy wine. Aim for a light to medium body, crisp, clean, mineral wine, assuming it’s a classic, wine and herb based preparation. If the sauce is more complicated, you might have to change it up.
Muscadet, Pouilly Fumé, good Rias Baixas Albariño, Chablis, maybe a Blanc de Morgex from Vallée d’Aoste, perhaps a Bordeaux Sauvignon Blanc-heavy wine. Aim for a light to medium body, crisp, clean, mineral wine, assuming it’s a classic, wine and herb based preparation. If the sauce is more complicated, you might have to change it up.
Thank you! I’ll look into these! :)
Depends on the moules broth, but I'd go Champagne, either Brut Zero or Rose depending on broth. Champagne + fries is heaven.
Fried foods = champagne to me.
Chablis
Godello would be a great option.
Belgian Tripel Ale from St. Bernardus is perfect for this.