Wine Portfolio
Excerpted from DK COMPANION WINES OF THE WORLD - Copyright 2010 DK Publishing
Wine and Food Matching - Fish & 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 flavour 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.

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.

Sauvignon Blanc or a dry Riesling.

Good-quality Chardonnay.

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

Mackerel (smoked)
Pinot Gris or medium Riesling.

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.

Top-quality Californian Chardonnay.

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Fast Wine Facts 3
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Grape Growing Problems
Fast Wine Facts 2
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How Many Grapes
Wine Aromas
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Great French Wine Blight
Port Wines
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Oak Barrels
Sparkling Wine and Champagne
Organic and Biodynamic Wine
Aging Wine
Wine Varietals
Wine Labels
New World Vs Old World Wines
How Terroir Effects Wine
Clarifying Wine with Egg Whites
Tips On Preserving Open Wine
Why Red Wine Makes Me...
The Biology of Tasting Wine
Choosing the Perfect Glassware
Corks vs Plastic Corks
Wine Laws and AVAs in the USA
Tasting Wine
Wine and Food Matching
  Fish & Seafood
  White Meats
  Red Meats, Barbecues & Game
  Vegetarian Dishes
  Ethnic Dishes
  Social Occasions
Buying Wine
Storing and Serving Wine