Flat fish such as flounder and turbot have delicious, sweet, succulent meat. The larger Atlantic turbot is prized for its delectable flavour and texture. The fishy richness of the cold-water fish can produce a powerful flavour, which works well with some red bordeaux. Flounder, from tropical waters, is more delicate but still has a lot of fat, the most flavourful component. Light Asian ingredients such as lemongrass, coriander, chilli and ginger can support and create a diversity of flavour and a balanced sweetness. A wine to accompany steamed flounder and ingredients such as these needs subtle tones and friendly flavours, but avoid too much oak. Barrel-fermented wines are more likely to be a match than overtly sweet American-style wines.

Yoshinogawa Daiginjo sake, Japan