This group includes fresh water and sea fish, and all types of molluscs and crustaceans. For most dishes the choice of wine depends as much on the style of cooking as on the type of fish. If wine, either white or red, is used in the preparation the same wine is normally served with the dish.

	Poached or boiled molluscs (clams, oysters, mussels, squid, octopus, cuttlefish): dry, light, fresh, scented whites.
	Grilled molluscs: soft, dry, aromatic whites with medium body.
	Poached or boiled crustaceans (lobsters, crabs, shrimp, prawn, freshwater crayfish): fresh, young, lightly aromatic whites of medium strength.
	Grilled crustaceans: soft, dry, aromatic whites of good strength.
	Other fish poached or boiled: light, fresh, soft, dry whites.
	Other fish grilled: dry whites with good structure and rather full aroma and flavour.
	Other fish stewed: dry whites (or rosés) of ample flavour, aroma and body