The Perfect Pair

We’ve all heard that you should generally drink white wine with seafood but choosing the perfect beverage to pair with your meal is a little bit more nuanced than that. Whether you’re enjoying a grilled salmon steak, delight your palette with a drink that will complement your meal and give you an unparalleled dining experience.

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Raw oysters on the half shell are not only a treat to look at, but their refreshing, salty taste simply can’t be beat. To fully complete your oyster meal, try pairing your dish with a bit of gin. Gin contains herbal and floral notes that beautifully highlight the fresh, sweet taste of the oysters. The experts recommend getting the full gin and oyster experience by having a small sip of gin, slurping an oyster and following it up with another sip of gin in order to let the flavours mingle.

BBQ and grilled fish. These can handle a more robust white wine such as a crisp Chardonnay that is light on the oak flavours. Best beer: Choose a cold pale ale or pilsner which will enhance the flavour of a firm fish.

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Sushi and sashimi. Opt for a softer white wine with little acidity, such as an older style Riesling. Brut sparkling wine and sake are also ideal. Best beer: Sashimi and beer is a match made in heaven. Opt for an ice-cold pilsner which won't overwhelm the subtle flavour of the fish.

Fish and chips, salt and pepper calamari and tempura prawns. Opt for a white wine with more acidity, such as a young Riesling. This will cut through the fat from the frying process. Best beer: Opt for a pilsner, which will enhance the flavours of the fish, calamari and prawns, and will stand up to the fat left in the batters.

Mussels. Choose a lighter, sweeter wine, such as a Pinot Gris, which will balance the dish and won't overwhelm the mussels' sweet flavour. Best beer: Beer is an ideal companion to mussels, so choose from either a dark ale, stout or a pale ale depending on your sauce.

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Smoked salmon and trout. Here your pairing depends on your choice of garnish. If it's served with capers and sliced red onion, try a crisp white such as a Semillon; however, for creamy sauces, think Chardonnay. Best beer: For the beer drinkers, choose a dark ale which can handle the big flavours of smoked fish.

Back to Gin. The clear spirit infused with juniper and an intricate layering of botanicals plays well against the briny sweetness of a classic shrimp cocktail, chilled seafood platter or grilled prawns.

Let us know if you have any other pairings.