Food pairing: sea bream tartar with mango

White wines from Mediterranean grape varieties such as Vermentino (or Rolle) provide an ideal answer. Biodynamically grown on terroirs in Corsica or Provence, they deliver saline, airy expressions marked by citrus, almond blossom or even wild anise. These profiles are a perfect match for mango, without ever clashing with the fine texture of sea bream. Taste the organic wines of Clos Venturi, elegant and chiseled, for example. In a different register, organically grown Chenins from the Loire region - notably Montlouis or Saumur - offer aromas of fresh apple, melting pear and white flowers, while maintaining a mineral tension that works wonders with raw dishes of exotic inspiration. Wines from domaine de la Taille aux Loups will work wonders with this dish.

Further south, some of Languedoc's vins natures, made from Grenache blanc or Muscat vinified dry, can also echo the flavors of the dish. When perfectly mastered, their bright nose, vibrant palate and thirst-quenching finish make for a joyful encounter, fruity but never sweet. On the other hand, woody, fatty or overpowering wines should be avoided, as they can tip the match into an unfortunate aromatic confusion. Grenache from the cuvée D18 from domaine Olivier Pithon will be a perfect match.

A clear, dry, crystalline rosé can also prove relevant, provided it's structured by acidity rather than alcohol. Provence rosés, such as those from Chateau les Annibals, find their place here with their aromas of white peach, wild strawberry and almost salty finish. They prolong the dish's fruity note, while retaining that elegant restraint typical of raw-texture accords.

The tartare of sea bream with mango thus calls for a wine of finesse, whose transparency echoes the precision of the dish.