Eight wine pairings with fish and seafood.

Sardines with Albario wine as an accompaniment

Using a zesty white wine to break through the heavy flavours of sardines, which are rich, fast to cook, and fatty (in a good way), such as a Spanish Albario, is a fantastic choice for pairing. With this lunch of grilled sardines, try a glass of 2012 Granbazán Etiqueta Verde or a glass of 2013 Lcia.

Salmon with a glass of Rosé wine

In the same family as cod and haddock, hake is a mild white fish that is flaky and slim. It is also a member of the hake family. The olive oil- poached hake should be served with rosé from Edetària Vinya d'Irto Rosat, which is a delicious rosé from 2012.

Sea bass with a crust of vermentino

When paired with a herb-scented, coastal Italian white wine like Vermentino, the mild and delicate flavour of sea bass is enhanced even more. Try it with this simple Tuscan roast sea bass dish with chickpea purée and parsley sauce, which takes only minutes to prepare.

Oh, the chardonnay and the salmon!

Wine pairing: A buttery, full-bodied Chardonnay complements the buttery, flaky fish. Pair this fish with a Sonoma County wine, such as the 2012 La Crema, to complement the mustard and garlic coating.

Trout with Sauvignon Blanc (number five).

Trout, which is often served with a lemony sauce, pairs well with a citrus wine, such as a New Zealand Sauvignon Blanc, since it is naturally acidic. With this entrée of fish with preserved lemon vinaigrette, try the 2013 Babich Marlborough or 2013 Cloudy Bay.

Red Snapper with Rosé on the 6th.

Red snapper is a delectable and adaptable fish that takes on the flavours of whatever it is prepared with. Pair this Asian-inspired whole red snapper with roasted tomato sauce with a berry-scented rosé wine, such as the 2013 Bieler Pere et Fils Sabine, for a delicious meal!

Cod cooked in Chardonnay, a classic dish.

Cod that is firm and meaty is excellent for frying. Serve this crispy fish tempura dish with a South African Chardonnay that has been infused with passion fruit, such as the 2012 Tokara or 2012 Rustenberg.

Arctic Char and Sauvignon Blanc are ranked eighth and ninth, respectively.

Rich arctic char works well with a variety of sauces, including spicy, herbaceous, and garlicky.