Updated at: 15-05-2023 - By: Craig Huey

Find out which wines go best with your favorite fish dishes, from fish and chips to grilled sardines to sole meunière to ceviche to sushi.


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Pescatarians typically have an abundance of options, whether dining out or preparing meals at home. Fish is not only abundant in variety of species, but also a flexible food source because it can be prepared in a wide variety of ways (including being eaten raw).

It also means that you can find many different varieties of grapes and wine styles that work well with fish. While white wine is the standard pairing with fish, there are exceptions to this rule.Combining red meat with red wine is a common practice.Yes, rosé wine can do the same. Fish can be healthy or unhealthy, depending on the type and preparation.

Flavor and texture are equally important. There are four major classifications of fish:

Slim and crumbly Calm fish like plaice, sole, and perch Trout, sea bass, haddock, and cod are examples of medium-textured fish. Fish with a lot of muscle, such as salmon, tuna, monkfish, and swordfish fish with a bold flavor, such as herring, mackerel, sardines, or anchovies

Some broad principles apply within these categories. White fish fillets, being so delicate, call for a more delicate white wine. White Wine from Italy, Specifically Pinot GrigioPinot Grigio, Albariño or The Green Veltiner. Fish with more meat, like tuna, can take stronger flavors without getting overwhelmed. Chardonnay that’s been aged in oak barrels, Viognier or rosé.

Grilling, baking, frying, or barbecuing fish, however, will require a different wine than simply steaming it. And so will the rest of the dish’s components. When eating fish doused in a creamy sauce, opt for a wine with high acidity to help clean your palate in between bites. Wines with a touch of sweetness are ideal accompaniments to spicy fish dishes.

White, flaky fish fillets

Plaice, sole, and tilapia are examples of delicate, mild-flavored fish that can be prepared quickly and easily by grilling or baking and then topped with lemon juice and fresh herbs.Natives of Italy’s White Racecorrespond well with one another. Vermentino, Fiano, and Grillo are just a few of the grapes that produce wines with a similar crisp, lemony flavor to the ubiquitous Pinot Grigio. Grilled fish is delicious with a simple white wine like a Sicilian or Sardinian island white, which can have a fresh salty tang.

For the most part, whites from coastal wine regions are a safe bet when paired with fish. Consider the Portuguese Vinho Verde, which is known for its The Alvarinho grape, also known as Albario in Spain, is a red variety from the Valley of the Baixas. The Assyrtiko of Greece, Santorini wine, in particular, is a fantastic option.

When paired with mild white fish in a creamy sauce or butter, wines like Assyrtiko stand out. Chardonnay made without the addition of oak barrels. Chablis as bone-dry as it sounds, is a dependable option. Muscadet from the Loire Valley, a region known for producing some of the world’s finest wines, and a classic pairing with oysters and other seafood.

In the realm of time-honored pairings, consider the timeless appeal of a well-crafted, subtly oaked Wine that is whiter than Burgundy pairs well with grilled lemon sole or Dover sole meunière (fish cooked in butter and flour).

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Textured white fish

Flaky white fish from the ocean, like cod, halibut, haddock, and sea bass, have larger flakes and a more robust texture, making them a good match for dishes with rich sauces, spicy seasonings, and robust herbs.

This frees you up to choose a white wine with more body, perhaps one that has seen some oak or bottle age. Experiment with wines from the Loire Valley or a bottle of aged White Rioja. Sauvignon Blanc.

Unique, exotic flavor Alsace wines from the Rhine region of Germany, including Riesling, Gewürztraminer, and Pinot Gris A Pinot Gris white fish dishes with Asian spices and a touch of residual sugar, if any. In a similar vein, spicy fried fish tacos select a sweet German Riesling or aromatic Austrian Grüner Veltliner to balance the spice. While Argentinian Torrontés or Chilean Sauvignon Blanc complements the fresh flavor of ceviche, a popular South American dish made from raw fish marinated in citrus juices.

Dill, tarragon, parsley, chives, marjoram, and lemongrass are all excellent herb choices when cooking with fish. Wines with lively herbal notes go especially well with fish dishes that feature herbs. Wines made from the Sauvignon Blanc grape, particularly young, zippy examples from France, Spain, or the United A New Zealand, or restrained herbaceous fashions from the L’Ardre Valley The hyphenated form – creates a trustworthy choice.

Look for a crisp, dry white with high acidity if your cod or haddock is fried in batter, like a light Japanese tempura or the classic fish and chips. Once more, Alvarinho/Albario or a crisp Sauvignon Blanc from Chile or New Zealand is a good choice. In contrast, a dry fizz is the perfect accompaniment to fried fish, as the bubbles and high acidity easily cut through the batter. For opulence, a blanc de blancs Champagne is a safe bet, but you may be disappointed by the selection international blanc de blanc champagnes for a wide range of budgets.

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Meaty and pink fish

With pink-fleshed fish like tuna and salmon, as well as meatier fish like swordfish and monkfish, your wine pairing options expand, as rosés and lighter reds often work better than whites.

The example of a cold The Best of the New World Pinot Noir would be just as good with seared salmon as it would with seared tuna. Dry rosés salmon dishes of all kinds, and you don’t even have to drink still wines with them. Try a glass of sparkling rosé with your smoked salmon; the soft fattiness of the fish will stand in striking contrast to the crispness of the bubbles. Even the chargrilled flavors of meat and fish can be matched by a fruity rosé Champagne Salmon on the grill.

The rule of thumb is, as always, to consider not only the fish itself, but also the preparation and accompaniments. Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris, manzanilla Sherry, Pinot Noir, and English sparkling are just some of the many available grape varieties and wine styles the perfect complement to salmon according to the meal.

Tuna dishes have an equally wide range of potential complements. Red wines with body and flavor, such as Beaujolais and Chinon from France, Austria’s Zweigelt, and Italy’s Cerasuolo di Vittoria, which is often overlooked. Dolcetto wine from the Valpolicella region of Italy is a great complement to grilled, seared, or barbecued tuna. Crisp citrus whites like Picpoul de Pinet or cool-climate Chardonnay pair well with tuna ceviche or carpaccio.

However, other popular raw fish choices include tuna and salmon sushi, which pair well with dry mineral whites, Koshu, Pinot Noir, Brunello, and Burgundy, among others.

Strongly spiced Indian cuisine frequently features meaty fishes, as seen in dishes like Monkfish cooked in a tandoori oven…and exotic sauces from the Caribbean and Thailand. In this case, the dish’s particular blend of spices and heat is just as crucial to the overall experience as the fish’s texture and flavor styles of wine that pair well with spicy cuisine.

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Fish with strong flavours

Intensely oceanic fish like mackerel, herring, and sardines call for a wine that is just as light and refreshing to complement their flavor. White (Portugal’s Vinho Verde), rosé (Provence There are both white (which can be served chilled for added bite) and red (Gamay-based wines) choices.

Fish with a bold flavor is often prepared with minimal seasoning, being grilled or barbecued with just a squeeze of lemon or herbs to bring out the fish’s natural flavor. Try sardines on the grill Sauvignon Blanc, Picpoul de Pinet, or Albario for a minerally, herbal, or citrusy flavor.

Tapas-style freshness Iberian whites like the Alvarinho, Albario, and Verdejo pair wonderfully with anchovies from the Mediterranean. Txakoli and a dry Sherry like fino or manzanilla. Light and juicy red wines pair well with cured anchovies, which are frequently used as a pizza topping or in tomato-based pasta sauces like the spicy puttanesca. Red wines from the Menca grape in Spain or the Bardolino and Valpolicella regions of Italy are solid recommendations.