Fresh Look at Fish

Exciting new culinary styles and provocative wine matches
Harvey Steiman
Issue: July 31, 1994

Fish used to be easy. Buy it fresh, grill it, broil it or fry it. Open a good bottle of white and have fun. You wanted fancy? You added a cream sauce. These days fish cookery aims a little higher and wider.

For the full article, check out the new issue of Wine Spectator, on newsstands July 31, 1994.

To continue reading this page, become a member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!

Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of


= members only

Keep me logged in      Forgot Password?

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences


The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories