Fish
Fish Cakes, Whitebait: Chablis, Pinot Grigio
Acidic white wines will help to counteract the oiliness from the frying, that said the flavours of the fish are delicate so avoid any super oaky, flavour-packed wines.
Cod, Plaice: Pinot Grigio, lightly oaked Chardonnay
Simple fish, simple wine - stick to the whites but don't go for a crazy on the flavour or you won't actually taste any fish.
Dover Sole: California Chardonnay, White Bordeaux
A little more flavour and body can be injected here as Sole can definitely take it, so a Chardonnay would work well.
Mackerel, Sardines: Muscadet, Pinot Grigio, White Bordeaux
These oily fish are best off set with fresh, crisp whites - in the Summer you could even try a cheeky Rosé too if the mood is right.
Salmon, Tuna, Swordfish and Monkfish: New World Chardonnay
These fish are full of flavour, so the wine can match accordingly - bigger whites definitely work so Chardonnays, Viogniers or Sémillions would work well.
Fish Pie: Lightly-oaked Chardonnay
According to Mum a proper Fish Pie is only complete with seriously good creamy sauce - and since Mothers are right about everything, those are words to live by (apparently). Since the creamy sauce is at the forefront of a dish you need to make sure the wine works with it - a Chardonnay that has spent too much time in oak will do you nicely.
Kedgeree, Smoked Haddock: Californian, South African or Macon Chardonnay
Smoke for smoke, flavour for flavour. Big, oaky whites are bang on the money here. So think New World Chardonnays or a Macon.
Caviar: Champagne
If you are going to splash out on Caviar you may as well go the whole hog and serve it with Champagne, or better still a vintage Champagne.
Ceviche: New Zealand Sauvignon, Muscadet
The extremely fresh flavours of Ceviche should be matched with fresh-flavoured wines like New Zealand and Loire Sauvignon Blancs, or if you want a less aromatic wine then a Muscadet would also work.
Sushi: Riesling Kabinett
Sushi and an off-dry German Riesling are pretty serious combination, or if you're going for a spicier sushi then maybe go for a Gewurztramniner.
Crab: Viognier or White Graves
Since crab has such a strong flavour, you need an equally powerful wine - Viognier has both body and fruit so it's the perfect candidate. Other Souther French wines which tend to be blends of Roussanne and Marsanne would also work well.
Lobster: Champagne or Chablis
If you're getting fancy with the food, then bring out some wine that merits the occasion. Both Champagne and Chablis are great options, or maybe a Chardonnay if it's being served with a creamy sauce.
Oysters: Muscadet, Champagne, Chablis
Some call them 'an acquired taste', I call them 'ew'. But whatever floats your boat. The salty, steely oyster flavours need a really crisp, dry and equally stoney vibe coming from the wine. So think Muscadet de Sevre et Maine or Chablis. Picpoul de Pinet from Languedoc is also really highly rated as an oyster match.
Scallops: Grüner Veltliner or a Chilean Sauvignon Blanc
Scallops tend to have pretty complex flavours going on, such as garlic and chilli, so wines like Grüner Veltliner or Albarino are what you're after.
Acidic white wines will help to counteract the oiliness from the frying, that said the flavours of the fish are delicate so avoid any super oaky, flavour-packed wines.
Cod, Plaice: Pinot Grigio, lightly oaked Chardonnay
Simple fish, simple wine - stick to the whites but don't go for a crazy on the flavour or you won't actually taste any fish.
Dover Sole: California Chardonnay, White Bordeaux
A little more flavour and body can be injected here as Sole can definitely take it, so a Chardonnay would work well.
Mackerel, Sardines: Muscadet, Pinot Grigio, White Bordeaux
These oily fish are best off set with fresh, crisp whites - in the Summer you could even try a cheeky Rosé too if the mood is right.
Salmon, Tuna, Swordfish and Monkfish: New World Chardonnay
These fish are full of flavour, so the wine can match accordingly - bigger whites definitely work so Chardonnays, Viogniers or Sémillions would work well.
Fish Pie: Lightly-oaked Chardonnay
According to Mum a proper Fish Pie is only complete with seriously good creamy sauce - and since Mothers are right about everything, those are words to live by (apparently). Since the creamy sauce is at the forefront of a dish you need to make sure the wine works with it - a Chardonnay that has spent too much time in oak will do you nicely.
Kedgeree, Smoked Haddock: Californian, South African or Macon Chardonnay
Smoke for smoke, flavour for flavour. Big, oaky whites are bang on the money here. So think New World Chardonnays or a Macon.
Caviar: Champagne
If you are going to splash out on Caviar you may as well go the whole hog and serve it with Champagne, or better still a vintage Champagne.
Ceviche: New Zealand Sauvignon, Muscadet
The extremely fresh flavours of Ceviche should be matched with fresh-flavoured wines like New Zealand and Loire Sauvignon Blancs, or if you want a less aromatic wine then a Muscadet would also work.
Sushi: Riesling Kabinett
Sushi and an off-dry German Riesling are pretty serious combination, or if you're going for a spicier sushi then maybe go for a Gewurztramniner.
Crab: Viognier or White Graves
Since crab has such a strong flavour, you need an equally powerful wine - Viognier has both body and fruit so it's the perfect candidate. Other Souther French wines which tend to be blends of Roussanne and Marsanne would also work well.
Lobster: Champagne or Chablis
If you're getting fancy with the food, then bring out some wine that merits the occasion. Both Champagne and Chablis are great options, or maybe a Chardonnay if it's being served with a creamy sauce.
Oysters: Muscadet, Champagne, Chablis
Some call them 'an acquired taste', I call them 'ew'. But whatever floats your boat. The salty, steely oyster flavours need a really crisp, dry and equally stoney vibe coming from the wine. So think Muscadet de Sevre et Maine or Chablis. Picpoul de Pinet from Languedoc is also really highly rated as an oyster match.
Scallops: Grüner Veltliner or a Chilean Sauvignon Blanc
Scallops tend to have pretty complex flavours going on, such as garlic and chilli, so wines like Grüner Veltliner or Albarino are what you're after.
