Gourmet Food Source
Although wine appreciation is a matter for
the individual palette there are, however, some basic points we can follow to
ensure the meal we serve is balanced by an accommodating wine.
The old adage of white with fish, red with meat is, broadly speaking, true, although a light and slightly chilled Beaujolais is very good with roasted seafood.
Crab, Lobster, Scallops
Champagne is always good or try a Riesling, white Burgundy or Hermitage.
Touraine Sauvignon Blanc, Muscadet or a chilled Sherry.
Oysters, Mussels & Clams
Muscadet, Sauvignon Blanc, Chablis or Semillon.
Beaujolais, Chinon, White Burgundy, Pinot Gris, Sancerre, Riesling from Alsace, Chardonnay and Sauvignon Blanc.
Mackerel, Tuna, Swordfish
Sancerre, Sauvignon Blanc, Semillon, Chardonnay or Muscadet.
Cod, Halibut, Turbot
Chenin Blanc, Riesling, Vouvray and Chardonnay
Mullet, Bream, Snapper
Pink Shiraz, Pinot Grigio, Beaujolais or Retsina.
Also see Choosing the Right Wine