Carpaccio, fish
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Muscadet, Chablis
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Caviar
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Champagne, preferably blanc de blancs
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Ceviche
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Chablis, Sauvignon Blanc
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Chiu Chow, sushi, cold ham
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Fleurie
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Clams
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Albariño - eg from Rias Baixas
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Crab
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Mâcon-Villages, Pouilly-Fuissé
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Eel, smoked
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Austrian Riesling
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Escabeche
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Rueda, fino or manzanilla sherry
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Fish and chips
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Chardonnay, champagne
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Fish, curry
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Chilled Beaujolais such as Brouilly
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Fish, steamed - whole Chinese style
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Dry Riesling
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Fishcakes
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Sémillon
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Herring, sweet cured
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Alsace or Australian Riesling
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Kippers
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Tea or, believe it or not, champagne!
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Langoustines
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Meursault, fine Californian Chardonnay
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Lobster
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Meursault, Montrachet, chilled young red burgundy
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Mussels
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Pinot Gris, New Zealand Chardonnay
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Oysters
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Chablis, Muscadet
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Pâté, fish
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Sauvignon Blanc, especially as Sancerre or Pouilly-Fumé
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Prawns with garlic
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Provençal rosé, white Languedoc or Roussillon
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Prawns, raw
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New Zealand Chardonnay, Oregon Pinot Gris
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Salmon
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New Zealand Pinot Noir, Savigny, Santenay, Chardonnay - eg Pouilly-Fuissé
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Salmon, smoked
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Alsace or Australian Riesling
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Salt cod
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Alentejo or Navarra red, Bandol
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Sardines, grilled
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Albariño - eg from Rias Baixas
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Sashimi
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Alsace Riesling or Pinot Blanc
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Scallops
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Chablis, South African Sauvignon Blanc
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Squid
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Young Greek or Portuguese red
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Squid, salt and pepper
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Mosel Kabinett
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Terrine, fish
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Saumur or Anjou Blanc, Chablis
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Tuna
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Southern Rhône rosé and Pinot Noir reds
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