        
| | Should you like to pick up your meal and some wine to enjoy it with, here are some general guidelines. | Seafood | Recommended Wine Match | 
| | Sweet fillet fish (sole, trout) | Light, crisp, delicate wines that highlight their sweetness, such as Riesling, Chenin Blanc and unoaked Chardonnays are good choices. |
| | Meaty fish (swordfish, tuna, shark) | Full bodied Chardonnays and rich Sauvignon Blanc. Rosé also works well. Certain preparations of this fish may demand a light to medium red with little or no tannin, such as Pinot Noir, Gamay, Merlot, Italian Dolcetto or Spanish Tempranillo. |
| | Flaking fish (Cod, Red Snapper) | Somewhere between the above two choices. The preparation of the fish rather than the fish itself should dictate the wine choice. |
| | Rich, fatty fish (Monkfish) | Should be treated as shellfish and can handle the same full-bodied white wines you would enjoy with lobster or scallops. These include rich, full flavoured Chardonnay, Semillon/Chardonnay blends, Viognier and Rhône varieties. |
| | Salmon | Calls for either a lighter red or a rich, oily white. Pinot Noir works particularly well with this fish. |
| | Shellfish | Full, elegant, luscious and complex white wines such as Chardonnay, Semillon, Alsace or Riesling, dry Gewurztraminer and Viognier. |
| | Raw Oysters | An exception to the shellfish rule, these are best paired with Chablis, Muscadet or similarly styled wines. |
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Should you have any wine suggestions we would be happy to hear them. Just drop us an e-mail or give us a call! |
