White wine is generally the order of the day and it is often best to choose a wine local to where the fish was caught. Cassis near Marseille makes delicate whites that partner the Bouillabaisse very well for example. When choosing it is important to consider the weight and texture of the fish, and how it is being prepared. A crisp Sauvignon Blanc matches up with the bite of citrus and fresh herbs, so tuna ceviche with a little chilli and coriander is a good match. Salmon needs a little more body, and with a rich, buttery Hollandaise sauce Chardonnay is the best choice. Both of these fish can also work well with a light (possibly chilled) red.

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