The second wine: Shiraz, Sauvignon Blanc and Pi Nuo Pi Nuo are the top wines in white fish dishes. Thin white fish suitable for simple cooking, such as flounder, halibut, white spot fish, snapper, raw clam, oyster, etc. It's a perfect match with plain and fresh dry Shiraz and grey Pi Nuo wine. These two wines can reduce the greasy feeling of dishes, and can also be paired with some fish and seafood with high fat content, such as striped bass, catfish, lobster, shrimp and mussels. If you want something similar to this wine but unconventional, you can choose Vermentino in Italy or Assyrtiko in Greece.
The third wine: Chardonnay, Fumei Brown and viognier are all full-bodied, especially Chardonnay aged in oak barrels, which is very suitable for striped bass, crabs, oysters and even lobsters. It should be noted that mellow white wine is more suitable to match rich fish and seafood. For example, she-crab soup is a very rich broth, which is wonderful with Chardonnay. Some oily fish, such as Lan Yu and eels, are best served with white, viognier and Italian grillo wines.
The fourth wine: marsanne, Rusang, Riesling and Qiong Yao are all full-bodied white wines with a little sweetness, which are most suitable for Asian seafood dishes and spicy seafood. For example, marsanne and Hushan wines from Longeville are most suitable for Asian cuisine, while Qiong Yao pulp is especially suitable for Vietnamese cuisine. Liquor+seafood.
The fifth wine: Albarino and Verdelho, which are mainly produced in Spain and Portugal, have some very special personalities and can perfectly match crustacean seafood such as crabs, mussels, scallops, clams and lobsters.
The sixth wine: dry FinoSherry is the perfect choice for simple steamed, boiled, fried and roasted shrimp dishes. Red wine+seafood
The seventh wine: Pi Nuo, Gamay, Sangiovese and Gehenna are all red wines with light body and light taste, which are very suitable for matching with fleshy, fatty and heavy-tasting fish, such as salmon, tuna, marlin, swordfish, mackerel and Lan Yu. It should be noted that red wine should not be paired with spicy seafood, otherwise it will feel an unpleasant metallic taste.
Eighth wine: pink wine When fish or seafood is prepared with thick sauce, pink wine is more suitable than white wine. Pink wine can also be used as a substitute for mellow white wine. In summer, a bottle of pink wine is perfect with fried swordfish or tuna steaks. Pink wine is also very suitable for seafood soup made of potatoes.