Fish

For raw fish and sashimi, go for crisp and lean Sparkling or dry Riesling. For baked, poached and simplistic white fleshed fish dishes try Chenin Blanc, off-dry Riesling, unoaked Chardonnay, Pinot Grigio, Sauvignon Blanc and Grüner Veltliner. For darker fleshed Salmon and Trout, try a Rosé and for more robust fish dishes that are grilled, smoked, fatty and stewed, look towards medium bodied reds with bright acidity like Cabernet Franc, Pinot Noir, Gamay, Grenache and Sangiovese.