When matching food and wine - simply think of matching the strength of flavours and weight of the dish with the wine. Wine and food are meant for each other; each enhances and strengthens the experience of the whole. Consider whether a dish is ‘heavy’ or ‘light’ in nature - in general, look to pair a light-bodied wine to go with a light dish, a medium-bodied wine to match a fuller dish, and a full-bodied wine to go with a heavy or richly flavoured dish.
Think about the flavours in a dish the same way you think about the flavours in wine - as families of flavours. The following wine and seafood suggestions - are just starting points. As there are so many different wines in the world - there are so many varied ways to cook and serve seafood - enjoy the journey.

You are looking to complement the subtle fish flavours, but also match the fat in the batter, plus the oil in the chips and flavours in the pea puree.
So you need a bright, crisp wine, with good fruit notes, light in weight and good acidity to release the subtle flavours in both.
White Wine:
A young, bright Sauvignon Blanc, Vouvray, an Un-oaked Chardonnay, plus a dry (Brut style) Sparkling wine.
Red Wine:
Difficult to match as most red wines will over power the subtle fish notes, though a Rosé wine pair on occasions.
 
You are looking to complement the subtle fish notes, but also match the light oils and texture of the steamed fish and the flavours in the rocket salad.
So you need a lively, light wine with crisp fruit notes, light palate weight and clean acidity to match the fish.
White Wine:
A lively Soave, a crisp Sauvignon Blanc, an Albariño, Verdicchio and a cool climate, classic dry Riesling.
Red Wine:
Difficult to match as most red wines will over power the subtle fish notes, though a Rosé wine pair on occasions.
 
You are looking to complement the fuller, oily sardine flavours, but also match the texture of the fish and the grilled cooking, herbs and lemon.
So you need a lively, dry white wine with crisp fruit notes, a light palate weight and crisp acidity.
White Wine:
A crisp Pinot Grigio, Vinho Verde, a lively dry Riesling, a young Fume Blanc also even a Brut Prosecco.
Red Wine:
Difficult to match as most red wines will over power the subtle fish notes, though a still or sparkling Rosé wine pair on occasions.
 
You are looking to complement the richer, fuller flavours in the Trout, but also match the texture of the fish and the cooking techniques and herbs.
So you need a confident, dry white wine with ripe fruit characters, a layered palate and bright, clean acidity.
White Wine:
A Sancerre, Pouilly-Fumé, an oak aged Sauvignon Blanc, a quality Grüner Veltliner and a Premier Cru Chablis.
Red Wine:
Difficult to match as most red wines will over power the subtle fish notes, though a very light style Pinot Noir slightly chilled can pair on occasion.
 
You are looking to complement the richer, sweeter flavours in the Salmon. But also match the oils and texture of the fish and the cooking techniques used to prepare Salmon.
So you need a confident, dry wine with ripe fruits, bright, clean acidity to release the flavours in the fish oils and fats.
White Wine:
A quality Pouilly-Fumé, an oaked / part barrel fermented Sauvignon Blanc and a Rosé.
Red Wine:
A light and youthful Pinot Noir or Beaujolais will not over power the Salmon flavours and if slightly chilled with bring out and compliment the sweet notes.
 
You are looking to complement the fuller, meaty flavours in the Tuna, but also match the oils and firm texture of the Tuna’s flesh and the cooking techniques used (i.e. seared, grilled, and seasoned).
So you need a confident, full wine with ripe sweet fruits, clean acidity to release the flavours in the firmer texture of the flesh.
White Wine:
A lightly oaked Chardonnay, Viognier / Chardonnay blend, Grüner Veltliner or a dry, quality Rosé.
Red Wine:
A youthful, fruit forward, medium weight Pinot Noir or quality Beaujolais will not over power the Tuna characters.
 
You are looking to complement the light, sweet flavours in the Scallops. But also looking to match the delicate oils and firm texture and the grilled cooking techniques.
So you need a lively, bright, crisp white wine to release the subtle oils and flavours in the Scallops.
White Wine:
A young, bright Sauvignon Blanc, plus a dry Riesling, Chenin Blanc and a Rosé.
Red Wine:
Can be difficult to match as most red wines will over power the subtle notes.
 
You are looking to complement the subtle oils in the Calamari, but also match the firmer texture of the flesh of the Squid and the cooking techniques. i.e. rings, tubes, cross-cut and seasoning.
So you need a youthful, lively white wine with ripe fruits, clean acidity to release the flavours in the firm flesh - (note: un-battered squid/calamari pairings)
White Wine:
A ripe, lively Sauvignon Blanc, Pinot Grigio, an off-dry Pinot Gris and dry Riesling even a dry Rosé.
Red Wine:
Can be difficult to match as most red wines will over power the subtle notes.
 
You are looking to complement the richer flavours in the Mussels, but also match the firm/ chewy texture of the flesh and the steaming I the herbs and seasoning.
So you need a youthful, lively dry white wine with ripe fruits, clean, crisp acidity to release the flavours in the flesh of the Mussels.
White Wine:
A dry Sauvignon Blanc, a quality Vouvray and a full flavoured Riesling even a dry Rosé.
Red Wine:
Can be difficult to match as most red wines will over power the subtle notes.
 
You are looking to complement the subtle salty-oils in the oysters, but also match the silky texture of the flesh of the oysters and the raw nature.
So you need a youthful, lively, crisp white wine with ripe fruits, clean, crisp acidity to release the flavours in flesh.
White Wine:
A quality Chablis, a crisp, lively brut style Champagne, Vernaccia and a crisp dry Vouvray, even a Pinot Grigio.
Red Wine:
Can be difficult to match as most red wines will over power the subtle notes.
 
You are looking to complement the subtle oils in the grilled prawns, but also match the semi-firm texture of the sweet flesh of the fresh prawns and the cooking techniques and any seasoning, dressing or sauce.
So you need a youthful, lively white wine with ripe fruits and balanced citrus acidity.
White Wine:
A full flavoured, mineral Sauvignon Blanc, citrus focused Riesling, Soave, Orvieto and a Grillo.
Red Wine:
Can be difficult to match as most red wines will over power the subtle notes, though a dry Rosé can pair well.
 
You are looking to complement the subtle oils in the Crayfish, but also match the firmer texture of the sweet flesh of the crayfish/ lobster and the simple cooking techniques.
So you need a bright, lively white wine with ripe fruits, medium bodied and with clean acidity.
White Wine:
A full flavoured Chablis, a dry Rosé, lightly oaked Chardonnay, and a quality 'Blanc de Blancs' Champagne.
Red Wine:
Can be difficult to match as most red wines will over power the subtle notes.
 
You are looking to complement the subtle oils in the salmon sushi, but also match the texture of the flesh of the salmon and the sticky rice and avocado.
So you need a youthful, lively wine with ripe fruits, clean acidity to release the flavours in the light ingredients used in the rolled sushi.
White Wine:
A lively, dry Rosé, a citrus focused Riesling, an off-dry Pinot Gris and a ripe Sauvignon Blanc.
Red Wine:
Can be difficult to match - but a chilled Gamay or a light style Pinot Noir.
 
You are looking to complement the stronger flavours in the fish cake, but also match the flaky texture of the fish cake and the cooking techniques and any herbs and binding mixture.
So you need a full flavoured, lively white wine with rip fruits and acidity to match the flavours and seasoning in the cake mixture.
White Wine:
A ripe medium to full-bodied Pinot Gris, a sweet Riesling, a light style Gewürztraminer and a dry Rosé.
Red Wine:
Can be difficult to match - but a soft Gamay or a light style Pinot Noir.
 
You are looking to complement the chili spices and the oils both in the cooking and within the prawns, but also match the firmer, slightly chewy texture of the prawns and the cooking techniques.
So you need a full, lively white wine with ripe fruits, soft acidity to release the flavours and match the spices and seasoning.
White Wine:
A ripe Gewürztraminer, a full flavoured Pinot Gris, a ripe, sweeter style Riesling and a semi-sweet Rosé.
Red Wine:
Can be difficult to match - but a slightly chilled Gamay or a light style Pinot Noir.
 
You are looking to complement the subtle oils in the Tuna, but also match the texture of the Tuna pieces and the oils and herbs coating the fresh pasta.
So you need a youthful, lively wine with ripe fruit characters and cleansing acidity to release the flavours in the dish.
White Wine:
A Pouilly-Fumé, a lightly oaked Chardonnay, Grüner Veltliner and a Rosé.
Red Wine:
Can be difficult to match - but a slightly chilled Gamay *(Beaujolais), Valpolicella or a lighter style Pinot Noir.
 
You are looking to complement the rich oils and spices in the Paella, but also match the different textures of the shellfish used along with the slow cooking technique.
So you need a youthful, lively white wine with ripe fruits, bright acidity to release the flavours in the ingredients.
White Wine:
An Albariño, a full flavoured Riesling, a Fume Blanc, Pinot Gris and a quality Rosé.
Red Wine:
Can be difficult to match - but a light style Tempranilo (Rioja, Crianza) or a slightly chilled lighter style Pinot Noir.
 
You are looking to complement the richer, creamy flavours in the pie, but also match the texture of the fish and the pastry case and crust.
So you need a full, lively white wine with ripe fruits, good body and a dry, clean acidity to release the flavours in the fish pie.
White Wine:
A smoky (barrel fermented) style Sauvignon Blanc, and a classic 'barrel fermented' full-bodied Chardonnay.
Red Wine:
Can be difficult to match - but a dry, medium to full-bodied style Pinot Noir.