When it comes to fish, white wine is usually the first choice. Bear in mind the simple rule of thumb that full bodied, robust wines suit rich, flavoursome dishes. Do not hold back when choosing a wine to accompany fish with an opulent sauce or powerful herbs and spices. A strong Chardonnay or a German Riesling are ideal. Fine, light fish courses prefer light, dry white wines. One can't go wrong with Sancerre, Grauburgunder or a Sauvignon Blanc. A perfect accompaniment to lobster, crabs, oysters or crawfish is Chablis, Chardonnay or sparkling wine, Prosecco or the luxurious champagne. A well chilled, light rosé can also complement the flavours of the dish.

Yes, that works too, but one should leave the heavy red wines in the wine rack as they can ruin the taste of the fish. Many rustic mediterranean recipes can accommodate a light red wine. For example light Rioja wines or a Dornfelder pair well with grilled tuna or swordfish. A rosé or bright red Burgunder wine can complement a braised tomato calamare or mussel dish. One can even accompany a grilled lobster with red wine, for example a Brunello di Montalcino.

Ordering a cool golden beer with a delicious smoked fish course is not a sign that one is lacking cultural sophistication! A deliciously cool glass of amber brew can be a wonderful accompaniment to fried fish or rustic crab dishes and many swear by a delicious dark beer with baked carp.

There's a saying: "Fish, to taste good, must swim three times: in water, in butter, and in wine! " this is also true for soft drinks! A snack of a crispy fried fish baguette or a mix box can also be enjoyed with a little something on the sweet and fizzy side.

The delicate flavours of shellfish and crustaceans suit a well chilled, dry white wine such as the German Riesling. Try it out! Your NORDSEE offers an elegant and exclusive estate-bottled Riesling from the Vinario vineyard in Wiltingen on the Saar, a wine which is not only delicious but also highly prized in the international gourmet world.