Island Life Magazine Ltd June/July 2011 | Page 132

Matt Whishaw recommends... wines with fish There is no ‘silver bullet’ perfect wine to work with all seafood. Fishy dishes are just too varied, from simple steamed cod to richly sauced halibut, and then there is crab, with delicate white meat and rich brown flesh within one shell! Oak is best avoided where fish is concerned. With brown crab meat try a rich and aromatic viognier or a powerful Kiwi sauvignon blanc. Sauvignon and chenin are stalwarts with fish and Muscadet with oysters is a conventional choice, but there are so many more interesting and exciting options available: I would always choose a Picpoul de Pinet from the Languedoc over a Muscadet. They share the same steely minerality, but the Picpoul’s crisp citrus fruit works wonders. For those with a real sense of adventure, a bone dry and savoury Austrian Grüner Veltliner would complement oysters or steamed fish. Albarino from Galicia in Spain is the height of fashion and its combination of minerality and floral fruit works brilliantly with all but the richest fish dishes. Steely dry riesling from Australia is also a winner, and for spiced oriental dishes Riesling from New Zealand with a hint of sweetness is a perfect match. We are so lucky to have such wonderful seafood available off our shores. Treat it with respect and serve it with something more adventurous than a cheap pinot grigio! Matt Whishaw - Island Wine Company 019