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Fish and Seafood


Wine and food have complemented each other for thousands of years. Wine comes into its own at the dinner table thanks to its moderate alcohol, refreshing acidity, and sheer range of flavours. It is worth knowing some successful pairings of food and wine that have stood the test of time.

With Fish & Seafood
The dominant flavor in seafood dishes will often be the sauce. Creamy dishes demand a full-bodied white, whereas tomato-based ones require a medium-bodied red. Also consider the intensity of the cooking method, and the quality of the ingredients.

Bouillabaisse
Inexpensive whites, reds, and rosés.

Chowder (creamy)
Basic Chardonnay.

Chowder (tomato-based)
Medium-bodied reds.

Cod (battered)
Crisp, dry whites, such as Sauvignon Blanc or Chenin Blanc.

Cod and haddock (fresh)
Unoaked Chardonnay.

Crab
Sauvignon Blanc or a dry Riesling.

Lobster
Good-quality Chardonnay.

Mackerel and sardines (fresh)
Sauvignon Blanc or light rosé.

Mackerel (smoked)
Pinot Gris or medium Riesling.

Mussels/Oysters
A good Sauvignon Blanc or unoaked Chardonnay, or a crisp, dry Riesling.

Salmon (barbecued)
Lighter cool-climate reds such as a Pinot Noir from Oregon.

Salmon (grilled)
Unoaked Chardonnay, Semillon, or Pinot Blanc. Dry Riesling is also a decent match.

Salmon (poached)
A delicate Chardonnay or good Semillon.

Salmon (smoked)
Sauvignon Blanc or dry Riesling. Champagne-style sparkling wines also work well.

Sea bass (with tomato sauce)
Light or medium-bodied reds.

Trout (fresh)
Pinot Blanc or unoaked Chardonnay.

Trout (smoked)
A good Chardonnay.

Tuna (fresh)
A fuller-bodied, dry white wine such as Semillon or a light to medium red such as a Pinot Noir from Oregon or Sonoma.

Turbot
Top-quality Californian Chardonnay.

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