Seafood is a staple here in Florida and pairing it with a glass of wine after a long day can make your favorite seafood dish even better. Pairing fish and wine can be difficult and has a lot to do with personal preference but here are a few pointers to get you going.

Pinot Noir is a classic choice for salmon, blackened fish or lobster. The light red wine compliments darker, oilier fish while whiter, lighter fish like grouper should be paired with a delicate, oaky Chardonnay. Chardonnay also pairs wonderfully with classic seafood starters like oysters, caviar and sushi. A classic is bone-dry Chablis with oysters.

Beware of pairing red wines with cod, haddock, mackerel and shellfish as these are high in iodine. The level of iodine reacts with the wine tannins making the fish and the wine taste metallic.

A few good rules to follow when pairing food and wines: white before red, dry before sweet, delicate wine with delicate food and full-bodied wine with hearty meals. Remember that pairing is 90% preference and 10% science so use these recommendations as a starting point. Try some different combinations before zeroing in on your favorite.