When pairing wine with smoked freshwater fish (specifically trout preserved in oil), what is the primary flavor bridge you target: cutting the fat with high acidity, or complementing the wood smoke? Reading through this article (https://lastcatch.eu/wine-and-trout-pairing/), the consensus seems to be high-acid/citrus-forward whites. Is that universally true, or does the intensity of the smoke overpower lighter whites? Would love some sommelier/culinary insight on the mechanics here. submitted by /u/Riverfishmiki