Tips
Fish and seafood can provide both amazing food and wine combinations and dramatically disastrous clashes, with oil, vinegar and spices providing challenges. Oily fish cries out for acidity in a dish and this extends to the wine choice, so fresh, vibrant zesty wines like Albariño are better with sardines and mackerel. Red mullet, also oily, is delicious with light reds including southern hemisphere Pinot Noir. Noble fish such as halibut, Dover sole and turbot and top-notch shellfish warrant extending the budget: Burgundy is the most obvious first port of call.
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