Fish Wine Pairing

There are plenty of fish in the sea, and they have different flavour profiles. They all have in common a sea-scented, mild taste and a flaky, fork-tender texture. Fish is compatible with white wine, and not recommended with red, especially if the wine has tannins. The gritty particles that cause the feeling of dryness in your mouth can make the fish taste metallic.

Whitefish like sea bass, sole, whiting, anglerfish, cod and hake are better paired with crisp white wine with a fresh palate and a bright acidity. Sauvignon Blanc, un-oaked Chardonnay, Muscadet and Vermentino are excellent examples. You don’t want to overpower the delicate taste of the pearly white fish but stress it with acidity and mild citrus flavours.

Oily fish like sardines, anchovies, salmon, mackerel tuna or swordfish pair best with full-bodied white wines, especially if they spend time in oak. The more pronounced taste in these species will overpower a more straightforward white wine. Bourboulenc, Chenin Blanc, Grenache Blanc, Marsanne, Roussanne, Semillon, Pinot Gris and Viognier will be up to the task.

The fish’s preparation matters too. When steamed or pan-fried, a softer wine is in order. If grilled or served with a heavy sauce, bolder white wines will pair best.