White and delicate fish, such as Plaice, Brill and Sole are generally described as having mild, sweet and delicate flavours. They are usually simply served and can be enhanced with subtle flavourings like lemon and dill, requiring a lighter, fresher and more mineral style of wine with higher acidity; for example Albariño, Sancerre or Muscadet in order not to overpower. The simple flavours love being paired with a Sauvignon Blanc and so we recommend DOMAINE DE CHEVILLY Quincy from the Loire Valley.
More medium textured fish, such as Cod, Haddock, Bass and Bream have more robust texture and tend to be used in dishes with richer sauces, spices and strong-flavoured herbs. They also demand a richer wine like a fruity Chenin Blanc or aromatic New Zealand Sauvignon Blanc. Seabass with fried capers and a lemon and brown butter dressing for example, combines the citrus zing of the lemon juice and zest, with the rich nuttiness of the brown butter and topped off with salty, crunchy capers and will be nicely complemented by the delicious DOMAINE SCHIEFERKOPF Dry Riesling from Baden.
Comments from our expert Maddie
"A lazy but decadent supper for me is a fish finger (they must be fried, the oven doesn’t quite do the job) on thick, well-buttered white bread with fried capers and a roughly chopped tartare sauce. And being a sucker for sparkling, a glass of Berlucchi Franciacorta 25 is a perfect treat for me!"