Haddock is an underrated fish that can be eaten fried, poached and breaded, and is also often used in fish soup. An expensive sophisticated wine is out of place here. But of course we always opt for quality in the glass. Plenty of choice: from white Penedès and Rueda from Spain, over Entre-Deux-Mers, Bergerac or Bordeaux, to Pinot Blanc from France and Italy or assyrtiko from Greece. Young gamay and pinot noir are also suitable for red wine lovers.