Author: Cassie, best recipes team
Barbecued and grilled fish
Best wine: These can handle a more robust white wine such as a crisp Chardonnay that is light on the oak flavours.
Best beer: Choose a cold pale ale or pilsner which will enhance the flavour of a firm fish.
Sushi and sashimi
Best wine: Opt for a softer white wine with little acidity, such as an older style Riesling. Brut sparkling wine and sake are also ideal.
Best beer: Sashimi and beer is a match made in heaven. Opt for an ice-cold pilsner which won’t overwhelm the subtle flavour of the fish.
Fish and chips, salt and pepper calamari and tempura prawns
Best wine: Opt for a white wine with more acidity, such as a young Riesling. This will cut through the fat from the frying process.
Best beer: Opt for a pilsner, which will enhance the flavours of the fish, calamari and prawns, and will stand up to the fat left in the batters.
- Oysters Kilpatrick
- Sweet Chilli and Vintage Cheddar Oysters
- Oysters with Spinach
- Over the top Oysters
- Smoked Oyster Dip
Best wine: Don’t overwhelm the subtle flavour of the oysters, instead, opt for a fresh wine such as a Semillon Blanc or a sparkling wine.
Best beer: A strong flavoured stout is an ideal companion to fried or cooked oysters. For freshly-shucked go for a lighter pilsner or pale ale.
Best wine: Choose a lighter, sweeter wine, such as a Pinot Gris, which will balance the dish and won’t overwhelm the mussels’ sweet flavour.
Best beer: Beer is an ideal companion to mussels, so choose from either a dark ale, stout or a pale ale depending on your sauce.
Smoked salmon and trout
- Smoked Salmon Pasta
- Smoked Salmon with Avocado Salsa and Prawns
- Smoked Trout Hors D’Oeures
- Smoked Trout Plate
Best wine: Here your pairing depends on your choice of garnish. If it’s served with capers and sliced red onion, try a crisp white such as a Semillon; however, for creamy sauces, think Chardonnay.
Best beer: For the beer drinkers, choose a dark ale which can handle the big flavours of smoked fish.
Grilled salmon and trout
Best wine: These darker, oilier fish are complemented perfectly by a light red wine such as Pinot Noir. If you prefer white wines, opt for a Chardonnay.
Best beer: Choose a European-style white or wheat beer, or brown ale which can stand up to the oilier flavour of the fish and cleanse the palate between mouthfuls.