Fish & crustaceans:To fish, you generally offer white wines in all variations as a companion. However, is today known that fruity, wine-cellar kühle, tannin the fish flavor underline poor red wines, while it is rather muted by the white. Dark representatives require specimens particularly roasted and fried, fish stew and red wine sauces. The tannic of red wines the combination gives fish but an unpleasant metallic and slightly bitter taste, too acid-based white wines, however, a unilateral stahlig hard.
Fish are usually a salty sweet taste and are therefore particularly good to connect with highly aromatic white wines. Fat fish (AAL, carp, salmon, tuna) do not tolerate with acid-rich wines, but demand strong, säureärmeren representatives: Pinot Gris
SCAMPI are rosy in the cooking and have a fine, delicate sweet aroma. Are they fried in olive oil with garlic, strong Chardonnay fits excellent. Are they grilled served, not only Riesling and Grüner Veltliner can sit well in scene, but also rose from the Burgenland