Help Me Please!

[Blue]

I've always found that with seafood the wine you server is a function of two things - the seafood itself, but more importantly the sauce that goes with it. Being French, my sauces usualy come in one of two varieties: Acidic or Buttery. For the first I like the Loire wines, for the second I go with Burgundy/Chablis.

My usual rule of thumb for under $15 is:
Light fish, lemon sauce etc. - Sancere, Fume, Muscadet, Tourraine etc.
Other Fish, or richer sauce - Macon, Fuisse .

If the dish is all shellfish, especially sweet scallops I love a nice Alsacian Riesling...


[This message has been edited by Blue (edited 10-05-2001).]