Wine Pairing Guide

SHELLFISH

Please select the tabs on the left to see our wine pairing guide for each type of shellfish

Crab is a delicate meat and it is important to choose a wine that doesn’t overpower the flavour.  For this reason oaked wines are best avoided. White wine is best for crab.

Lobster is another very delicate meat with a subtle flavour – again we would always recommend a white wine or, of course, champagne!  Lobster Thermidor goes particularly well with Chardonnay or Viognier

If you are having moules marinieres then Muscadet would be the perfect choice as this is the main ingredient of the dish and goes wonderfully with mussels.If your mussels are cooked in a rich tomato based sauce then a light red or rose would also be delicious

Raw oysters and Chablis or Muscadet go very well together. If you are going to drink Sauvignon with them you may want to leave off the squirt of lemon.

Scallops have a delicate flavour and oaked wines should therefore be avoided. Sauted scallops go particularly well with Sauvignon Blanc or even Pinot Noir whereas scallops in a creamy sauce are lovely with Chardonnay

It depends on how you cook your prawns but simple prawns or prawn linguine is well matched with Albarino

FISH

Please select the applicable tab to see our wine pairing guide for each type of fish

When simply cooked, Cod like similar white fish, is best matched with Pinot Grigio or Sauvignon Blanc

Grilled haddock is lovely with any of the white wines listed below. If you are eating smoked haddock then white burgundy is a good choice.

Sauvignon Blanc is a good choice for herrings as they are oily fish and the wine is fairly acidic.

As with herrings, mackerel is oily and benefits from an acidic wine to cut through the oil.

Monkfish is often served wrapped in proscuitto with Mediterranean flavours. When cooked like this it is actually best suited to a Beaujolais or Pinot Noir.Cooked simply we would recommend selecting one of the white wines listed.

Plaice is a delicate fish and we really wouldn’t recommend drinking red wine with it.

Pollack is a simple white fish that is best enjoyed with a dry white such as Pinot Grigio

Salmon is an oily fish that is best enjoyed with an acidic wine.Salmon is one of the few wines that goes well with red wine and is particularly good with Merlot

Muscadet is a good choice of wine for oily sardines. They are also lovely served with Viognier

Sea Bass suits a rounded wine and Chardonnay is a good partner.

Albarino is a good partner to smoked mackerel. Smoked mackerel is also one of the few fish dishes that go well with an oaked chardonnay

As with plaice, sole is a delicately flavoured flat fish and we would recommend that a white wine is chosen for the best results.

MIXED SEAFOOD

Please select the tabs on the left to see our wine pairing guidance

The best wine to drink with fish pie is a smooth dry white and we would recommend an unoaked chardonnay.

Fish cooked in rich sauces, especially those with a tomato base can be paired with a lot of different wines. If you are a red wine lover then this is the best way to cook fish.

Fish cooked in light stock based sauces has a delicate flavour that would be best paired with a white such as Pinot Grigio

Fried fish is best served with Pinot Grigio although one of the light reds listed would be enjoyable too.

Paella is a dish from Spain that is full of flavour. We recommend staying with Spain for the wine choice and would suggest Alberino for a white choice and Rioja for a red choice.

A plate of sushi has lots of different flavours so the wine you choose needs to be able to compliment these.  White Burgundy works well with sushi as does a Pinot Grigio Rose