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The harmonious union of fish and wine is famous for the sophistication of flavors. An immutable rule says: white wine is best suited to fish. However, enlightened chefs will be happy to tell you that a glass of red wine can make a decent pair of fish dishes.
Develop a sense of taste
The logic of the well-known combination of white wine and fish is explained by the not quite livable nature of the latter. The fact is that most varieties are characterized by a high salt content, which does not interact well with the tannins of red wine. In addition, nature has given the fish a delicate taste. And if you combine it with rich red wines, there will be no trace of tenderness left. But white wines, on the contrary, are able not only to preserve the finest harmony of tastes, but also to emphasize subtle nuances. In favor of white wine, there is a slight sourness and effervescence, which are best balanced by too fat fish varieties. To make a good choice, you need to listen to your own feelings. The duration of the aftertaste of the dish should correspond to the duration of the aftertaste of the wine.
However, there are exceptions to every rule, and among the red wines, you can also find a harmonious addition to fish dishes. This trend was established not so long ago and was to the taste of many gourmets with a craving for original novelty. Therefore, today in restaurants you can often see a combination in the form of grilled salmon or sea trout with a glass of red wine. Lovers of fusion experiments even manage to combine red wine and seafood sushi. Be that as it may, one rule applies invariably to all combinations: the nobler the fish variety, the more elite the wine should be.
What kind of wine does the fish like?
The fish itself is ready to suggest a few simple rules that will help you choose a decent drink for it. Delicate varieties of fish – light wine. And vice versa, saturated fat varieties – thick, complex wines. In other words, the fish should not dominate, and the wine should not interrupt the taste of the dish.
The method of preparation also plays an important role. Raw fish is ideal for young varieties of wine with a sharp sourness. For a more intricate tandem, you can take champagne or some sparkling wine. Do you prefer healthy food? Then you should choose light wines from the Loire for the steamed fish. Smoked fish likes a complex combination of rich acidity and at the same time sweet notes. These requirements are fully met by Gewurztraminer, Riesling or Pinot Gris wines. Aged wines with a bright fruity bouquet, such as Sauvignon Blanc or Chablis, will successfully complement the smoked taste. But fried or grilled fish allows both white varieties, pink and even light red wines, like Pinot Noir. The classic Russian herring appetizer goes well not only with vodka, but also with dry Fino sherry.
If you plan to prepare a complex dish, such as a casserole or a hearty fish pie, it is best to complement them with young wines with an intense taste. Equally well with such dishes will be combined with white California Sauvignon or pink Austrian Schilcher. Red varieties, such as Blauer Zweigelt or Bourgogne Rouge, will also be appropriate here. The main thing is that the wine should not be too strong.
Choosing the right drink can dramatically change the sauce. So, the fish under the cream sauce will fully open under the influence of white Burgundy wine, which has a complex structure and a rich bouquet. Fish with red sauce is just the case when you can safely open a bottle of red wine. However, in this case, the choice should be stopped on not too tart varieties, with a low content of tannins. Pinot Noir or wines from the province of Grave will be a good solution. Another win-win option will be dry rose wines – California Zinfandel or Spanish Tempranillo. Fish with garlic sauce or complex spicy seasonings will sparkle with all the flavor facets, if you add to it wines with berry shades – Riesling, Pinot Grigio or Traminer.
What to combine the gifts of the sea with
Only seafood can compete with fish in sophistication, especially if you choose the right wine for them. Perhaps the most famous combination is oysters with champagne. However, this union can not be called successful. The reason for this is the oyster juice, which interrupts the finest flavors of champagne, and also absolutely does not harmonize with the sweet aftertaste of brut. Select the wine for oysters should be based on their origin. For example, French oysters are best served with dry white Muscadet wine, and Dutch oysters are best served with New Zealand Sauvignon Blanc.
For a simple snack of shrimp and mussels, you can choose a white table wine. Shellfish will reveal all the subtleties of taste, if the glass is a wine with a rich deep taste and nutty notes.
Lobsters, lobsters or lobsters are exceptionally noble delicacies, so they need to match the addition to themselves. At the same time, it is much easier to find a suitable pair of crustaceans than to deal with them, observing all the rules of etiquette. To their tender sweet meat, Chardonnay is best suited. At the same time, its color and where it came from is absolutely unimportant: from France, Australia or America.
Creating time-tested harmonious alliances is as interesting as experimenting with new flavor combinations. We wish you inspiration, successful discoveries and, of course, bon appetit.