If you live anywhere near the Garden Route, fresh fish is a way of life. Here's a no-nonsense guide to which bottles work best with which catch written for the home cook, not the sommelier.
Linefish (kabeljou, yellowtail, kingklip)
The cleaner the fish, the more you want a white that gets out of its way. A crisp Sauvignon Blanc — Elgin, Durbanville or Constantia — is hard to beat. If you've prepared the fish with a richer sauce (lemon butter, anything creamy), bring in a lightly oaked Chardonnay.
Suggested style: Sauvignon Blanc, lightly oaked Chardonnay
Snoek
Snoek is oily, smoky and bold. It needs a white with backbone — an old-vine Chenin Blanc with some weight, or a textured white blend, will hold its own.
Suggested style: Old-vine Chenin Blanc, white blend
Calamari and prawns
Light, sweet shellfish wants a white with zip. Sauvignon Blanc again is a winner. So is a dry Riesling if you can find one, or a fresh, unoaked Chenin.
Suggested style: Sauvignon Blanc, unoaked Chenin, dry Riesling
Mussels and oysters
Briny, fresh shellfish loves MCC. The bubbles cut the salt, the wine refreshes the palate. A classic Brut works perfectly. Sauvignon Blanc with a flinty edge is the alternative.
Suggested style: MCC, flinty Sauvignon Blanc
Sushi (yes, sushi)
Sushi takes well to wine if you choose carefully. Skip the heavy reds. Reach for a Sauvignon Blanc, an off-dry Chenin, or even a chilled, light Pinot Noir for tuna and salmon.
Suggested style: Sauvignon Blanc, off-dry Chenin, light Pinot Noir