Classic pairings: seafood, sushi, white fish, poultry, white meats, goat cheese and citrus-led sauces. Japanese cuisine: sashimi with white fish, sushi, tempura with salt, grilled sea bream, pork shabu with ponzu and yuzu-forward dishes. Thai cuisine: steamed sea bass with lime, som tam with restrained chili, grilled prawns and lemongrass-led seafood; its acidity works best with sour-salty flavors rather than heavy sweetness.