Trout have a white flesh that is soft but deserves a little pep's. This is why it is often accompanied by herbs, in which case you will have to rely on a light, aromatic, dry white wine like one:
The flesh of the trout is therefore white, it is a fish that has a little taste but is often accompanied by a few herbs and lemon to support it. Often the fish is accompanied by white wine, the trout will not deviate from the rule. So prefer a dry white wine with a bright side, a nose turning towards citrus fruits to awaken the taste of white fish. The little touch of acidity will accompany your fish. So you need a white wine with a lively mouth to brighten it all up. If you go on a citrus papillote, maybe come back on a white wine that is a little less lively so as not to have too much acidity in the mouth. For spices, switch to a more powerful and mineral white wine.
If you stay classic with just a few herbs and lemon to accompany the trout, you can stay with a light and aromatic dry white wine such as a Côtes de Bourg that can do the trick, or a Coteaux d'Aix-en-Provence. If you use spices or citrus fruits, you will need a dry aromatic white wine that is more resistant and mineral, such as Chablis in the Burgundy vineyard.
Ah I smell trout on the barbecue for this summer! This fish that swims up the rivers has enough to tempt more than one cooking enthusiast. Fished for a very long time by man, trout is a fish of choice that is above all very good! To make in papillotes in the oven, on the barbecue with a slice of bacon between the two fillets like our friends from Aveyron, in the oven with some herbs and lemon or to enjoy smoked, nothing is too beautiful for this fish. In addition to its good taste, trout has excellent nutritional qualities since it is a fish rich in omega-3, phosphorus and vitamin B, nutritionists will tell you. So with all this if you don't want to take a good trout (and not cooked) for your lunch with friends this summer I don't understand you!