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Easter Food Pairing

Easter Food Pairing

White wine usually comes to mind when we consider pairing with seafood, but did you know that certain wines go better with certain fish types?

If you’re dining on mild flavoured flaky white fish, perhaps sea bass, flounder or perch you should look for zesty and refreshing white wines to balance the delicate flavour of a thin fillet. Some great varieties for your meal would be Sauvignon Blanc, Pinot Grigio or a light Chardonnay. If it’s beer you’re after, don’t go for anything too robust as this could over power the taste of the fish, instead opt for a crisp, pale lager or blonde ale.

 Moving up in texture of your fish, if you opt for something still flaky but firmer, for example trout, red snapper, hake or halibut, you can also move up in the body of your accompaniment. Look for medium bodied white wines with strong aromas and rich full bodied whites that are aged in oak, similarly in beer you can move on to a fuller aroma. Varieties to look our for – Chardonnay, Dry Riesling, Semillon or Pinot Gris, then Amber Ale or Pilsner for beer lovers.

With firm, meaty fish varieties the range of wine pairings really start to vary – you can explore Oaked Chardonnay, Champagne, Dry Rose or Pinot Noir. These rich whites or subtle reds are full of flavour to match with fish varieties such as salmon, tuna or swordfish. Choose Pale Ales or an IPA that packs a punch here.

If you’re feeling adventurous with strong salty flavours of the sea – like anchovies, sardines or mackerel (great for starters), opt for a clean crisp Sparkling White or a Dry Riesling. Full bodied beers can play here, try Amber or Golden Ale.

If you’d like to find one of these wine or beer varieties to pair with your next meal, just ask the staff in your local store who can guide you on some of our favourites.