How to pair wine and fish

Fish is a classic appetizer for wine. It is believed that it goes best with white wines, but, for example, tuna goes well with dry red wines, and other combinations are possible. First of all, it depends on the type of fish itself, and secondly, on how it is cooked and what spices or sauces it is seasoned with.

However, as a basis, you can take the general rule that white wine is almost always suitable for fish, but with red it will be more difficult. If you really want to serve just such a combination, then you need to choose drinks with a low content of tannins or rosé in general (rosé wines), since tannins, combined with the oils contained in fish, leave a metallic aftertaste.

Consider specific examples depending on the type of fish.

Lean (lean) fish

Grouper, seabass, flounder, porgy, halibut, saithe, haddock, tilapia.

This fish has a mild flavor and should be served with a refreshing white wine with piquant notes and a rich bouquet, such as Grüner Veltliner, Pinot Grigio, Champagne, Vino Verde, Friulano, Muscadet. Sparkling cava from Sauvignon Blanc is good, you can also stop at the classic young Chardonnay.

medium fat fish

Trout, arctic char, catfish, red bass, grouper, stingray, hake, blackfish, Chilean sea bass and mackerel.

These rocks are characterized by a denser structure. If fish from the first category is most often simply fried or steamed, then medium-fat fish is served with a variety of sauces.

In this case, when serving wine with fish, it is necessary to select medium-bodied and very aromatic varieties; full-bodied white wines aged in oak barrels are also suitable. Connoisseurs recommend the following types: aged Chardonnay, California or New Zealand Sauvignon Blanc, white wine Rioja, Semillon, dry Chenin Blanc from South Africa, Fiano, Vermentino, dry Riesling, Pinot Gris, Soave.

fleshy fish

Tuna, salmon, mackerel, shark, swordfish.

This fish has a dense texture, similar to real meat like beef. It is worth paying attention to the following drinks: oak-aged Chardonnay, vintage Champagne, white Burgundy, dry rose, Grenache Blanc, Marsanne, Roussanne, Falanghina.

Fish with a pronounced taste

Anchovies, sardines, herring.

This is exactly the case when red wine with fish may be more appropriate than white. The most recommended options: Champagne, Cremant, dry rose Lambrusco, dry rose, Pinot Noir, Gamay, cava, Grenache Blanc.

Smoked trout or salmon

Smoked fish can be a little dry, it goes well with vintage Champagne, any sparkling rosé, dry Riesling, dry Tokay Furmint, white Pinot noir, Garnache.

Raw fish

Sushi and other types of raw fish can be washed down with dry white wines like Muscadet, Assyrtico, Vino Verde, Albariño, dry Furminta Tokay, Ugni Blanc (Trebbiano).

Sauces for fish and wine

If the fish is served with any sauce, it also affects the choice of wine:

• spicy sauces are well suited to wines with a pronounced fruity aroma, such as Sauvignon Blanc, Muscat, Wine Verde, white Bordeaux, Grenache Blanc;
• sweet sauces are combined with the same sweet wines, and the darker the dish, the “redder” the drink can be;
• spicy sauces make a successful gastronomic pair with very fragrant wines: Gewürztraminer, Riesling, Grenache;
• curry is served with sweet wines like Riesling, Muscat, Gewürztraminer, Prosecco;
• herbal sauces can be served with Sauvignon Blanc, Chablis, Grenache Blanc, Trebbiano.

7 classic combinations

1. Prosecco and fried fish (such as cod or haddock).
2. Nutmeg and spiced fish (such as tilapia, halibut, or snapper fish tacos).
3. American Pinot Gris and oily fish (mackerel).
4. French Sauvignon Blanc and lean white fish (tilapia, flounder, halibut).
5. White Zinfandel and meaty fish (tuna, shark).
6. Pinot noir and freshwater fish (salmon, tuna).
7. Gamay and sea bass (especially baked).