Food pairings

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Seafood

When pairing with fish or shellfish we have been told that white wine is the only option. Rather than think of the pairing by colour think of the pairing by body and components of the wine. Rose, sparkling and even red are all possible accompaniments in certain circumstances. Some reds can have a lighter body than a white, for example a young unoaked pinot nero versus an oak aged Chardonnay. Also take into consideration the fish or shellfish which you are matching the wine with. Is it meaty like swordfish? Oily like salmon? Delicate like red mullet or sweet like lobster? As if that’s not enough to think about you should also consider how the fish is cooked and if it will be served with a sauce.

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Colour


Body


Tannin


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Other characteristics