Fresh Look at Fish
Exciting new culinary styles and provocative wine matches
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.