The well-known dish of eel in green requires a slightly spicier wine, because of the green herbs: Chablis, Muscadet, Sancerre or Pouilly Fumé. If the eel was simply fried "meunière", or if it was stewed in red wine, red wine is also possible. But tannins are out of the question. A light red wine from the Jura, Loire or Beaujolais is recommended.