Fish

Trout: trout has subtle, delicate flavours, which requires an elegant white wine with flavours that don't overpower it. Chasselas is an excellent option for fish.

Fresh pan-fried salmon, cooked on its skin : A white wine with fresh acidity to counter the oily character of the fish. A dry Riesling or a dry Vouvray.

Grilled Salmon: A wine with fresh acidity but slightly more round than the last one, such as a Humagne white or a red from the Loire Valley.

Smoked Salmon: Champagne Blanc de Blancs, dry in style,such as aChablis Grand Cru or a Sauvignon blanc from the Loire Valley. Be careful with oaked wines as the slight bitter notes of smoked salmon can clash with the oaky flavours of the wine.

Sole with a butter or cream sauce: Sole is quite oily and if served with a creamy sauce, the white wines needs to be more elegant and dense in-order to not clash with the sauce and its texture. White wines which have good acidity (younger wines) with body and volume.

Red Tuna: White and red wine can give complexity and length, which add to the flavours of Tuna.