Fish is a tender meat, which normally requires very brief and simple cooking. Bluefish in particular are appreciated for their tenderness, leanness and delicate flavour. The wine paired with them must be equally delicate, so young whites are recommended. With fattier, more rugged fish such as salmon or turbot, the structure of the wine may increase, but generally the best pairings are with white wines. In the case of grilled fish or fish seasoned with herbs and spices, such as that baked in foil, structured, evolved whites that are smoother and more enveloping may be preferred. When the fish is stewed, a young, fresh red or a rosé could also be an interesting choice.