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White Fish such as Sole, Plaice, Cod, Hake, Haddock and so on benefit from lighter wines with good freshness and often a little zest - the latter particularly if the fish is cooked in butter or creamy sauces.
Classic Old World pairings include CHABLIS, MUSCADET,SANCERRE and POUILLY FUME. Wines that work well from the New World include NEW ZEALAND SAUVIGNON BLANCS and DRY RIESLINGS as well as SOUTH AFRICAN SAUVIGNON BLANCS.
Remember that New World whites tend to be heavier than those from Europe so having a heady NZ Sauvignon with simply grilled Plaice will not be an ideal pairing. With well seasoned Monkfish in a bechamel sauce it would work much better. |
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