Unexpected combinations

Look at the back label of the bottles or the useful leaflets sometimes given out by the wine dealers: dry white wines seem to always go with fish, red wines with red meat. There are seldom exceptions to this rule, but there are some unexpected combinations which receive too little attention.

Herring, shellfish and Japanese sushi taste outstanding when accompanied by a cool glass of fino or manzanilla – sherry from Spain!

Firm fish like tuna, monkfish and swordfish go nicely with a dry rosé or a chilled Beaujolais. Grilled fish goes surprisingly well with a red wine such as Santenay.

Dry white wine is lovely, but doesn’t go with everything. Rich fish dishes with a sauce go well with a semi-sweet white from Alsace or Germany or a Chardonnay.

A full-bodied young red wine with spicy dishes is really special. The taste of the wine is completely different than with classic “red meat” – it is softer and rounder.

Game dishes are a totally new taste combination with big white wines from Alsace or Germany.

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