Bubbles With Bluefish, But Not Necessarily Champagne Bubbles go beautifully with fried foods, but bubbly doesn't always have to mean Champagne. With these savory flavors, which will be deeper and more assertive if you choose bluefish, I would skip the cavas, sekts and proseccos to seek out a good, dry sparkling Vouvray, from the chenin blanc grape, which has a slightly richer texture than most Champagnes. Chenin blanc has a flavor that suggests a combination of lemon and honeysuckle that you feel as much as you taste; texturally it will meld well with the crisp panko crust. For a surprise twist, and particularly if you use bluefish, you could try a sparkling red, like a savory Lambrusco. Just make sure the label says secco, for dry, and not amabile, for slightly sweet. What would you pair with this recipe for fried striped bass or blue fish? Post your suggestions in the comments section.