We're Talking Seafood!

Seafood can be one of the easiest foods to pair with drinks, but it isn't as simple as "white wine with fish". The way it's cooked, the sauce on the plate and even whether it's grilled, fried or served raw all make a huge difference. A rich fish pie wants something very different from oysters, and a spicy prawn curry calls for a different bottle again.

The good news is that seafood is incredibly versatile. Crisp whites with bright acidity are a classic for a reason, but don't overlook skin contact wines, pét-nat, farmhouse ales, saisons, crisp lagers or even a chilled light red with oily fish like salmon or tuna. It's all about finding a drink that lifts the flavours rather than fighting them.

Below you'll find some of our favourite seafood dishes paired with bottles we'd happily open ourselves. They're not hard rules, just combinations we think taste great. If you enjoy trying something a little different, you're in the right place.