Seafood Preparation

Seafood and Wine Pairing

Seafood and Wine Pairing With a Cornish Twist 

Love white wine with your fish? Then you'll be glad to hear that to help you out (it's of course been a real chore) we've spent some serious time testing out some of the best wine and seafood combinations. It's taken us years and years of fine tuning and 'practising' to get our top seafood and wine recommendations, so rest assured these are all tried, tested and simply delicious.  First things first, the lighter the taste of your fish dish, the lighter the wine. If you're going bolder with either the fish type or recipe flavours then it's time to chill a red and dig out the Sherry... trust us and tuck into these:

     

                   

Oysters: Champagne is the ideal candidate for a true ‘taste of the sea’, or try Manzanilla Sherry as an alternative.

 

Prawns: How you cook your prawns will influence your choice of wine. However, a dry Manzanilla Sherry, Sauvignon Blanc or any dry white will normally taste delicious.

     

             

Bass: This classic fish deserves the best wine. Aged white Burgundy or full flavoured Chardonnay work well, and be sure to push the boat out to buy the best you can afford.

       

           

Salmon: Due to salmon’s powerful flavour, you will need a stronger white Loire - perhaps Sancerre, Pouille Fume or even a light red pinot noir slightly chilled.

       

         

Crab: The rich strong flavour of crab demands full flavoured wine. Try a rich Viognier, white Rioja or a full Semillon as their full flavour will not be challenged by the depth of flavour of crab.

     

           

Scallops: While they are similar to Crab in many ways, Scallops have a much subtler flavour. Enjoy with a Pinot Gris, Chardonnay or Viognier.

                 

Tuna: The clean bright flavour of tuna requires wines such as chilled dry sherry, Rosé or a light Semillon.

               

Turbot: This robust flavoured fish deserves the very best of wine as an accompaniment. A white Burgundy or creamy Chardonnay will match well.

 

           

Smoked Salmon: The rich smoky flavour of cured salmon works well with Champagne, White Burgundy and Gewürztraminer.

 

               

Monkfish: Subtle in flavour, this meaty fish partners well with White Rhône, Burgundy and Rosé.

 

               

Lobster: Rich in flavour and robust in texture, creamy New World Chardonnay, Sauvignon-Semillon and Champagne make suitable partners for this celebratory seafood.

   

               

Smoked fish: Any strong wines will withstand the stronger flavours of smoked fish; we suggest Pinot Gris, full Sauvignon Blanc or Gewürztraminer as best partners.

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