How to Pair Wine with Fish?

Fish is a wonderful and healthy food that can be enjoyed in many ways. Whether you fry it, bake it, grill it, or steam it, fish has a delicate and delicious flavour that pairs well with wine. But what wine goes with fish? The answer depends on the type of fish, the cooking method and the sauce or seasoning. Here are some general tips and suggestions for fish-wine pairing.

White, flaky fish fillets

Delicate and mild-flavoured fishes, such as plaice, sole and tilapia can be prepared quickly and easily by grilling or baking and simply served with lemon and herbs. Italian whites are a natural match. As well as the ever-popular Pinot Grigio, look for grapes such as Vermentino, Fiano and Grillo, which make fresh, lemony wines. Island whites from Sicily and Sardinia sometimes have a fresh salty tang that works well with simply grilled fish too.

• Recommended wine: Passage du Sud Vermentino 2021 - a crisp and refreshing white wine with aromas of citrus, peach, and white flowers. A great match for grilled or baked fish with lemon and herbs.

Medium-textured fish

Medium-textured fish, such as trout, seabass, haddock, and cod, have a firmer and flakier texture and a more pronounced flavour than lean fish. They can handle more aromatic and fuller-bodied white wines, such as Chardonnay, Viognier, Chenin Blanc, or Riesling. These wines have more fruit and floral flavours and a richer mouthfeel that matches the fish and adds some complexity.

• Recommended wine: Rijks Touch Chenin Blanc 2021 - A beautiful bouquet of lime, kiwi and Granny Smith Apples. The palate is perfectly balanced with a layered, creamy palate of orange, pomelo and citrus peels. Saline, fresh acidity and a long finish on the palate.

Meaty fish

Meaty fish, such as salmon, tuna, swordfish, and monkfish, have a dense and meaty texture and a strong and rich flavour. They can stand up to more robust and even red wines, such as Pinot Noir, Grenache, Zinfandel or Syrah. These wines have more tannin and spice and a smoother texture that balance the fish and offer some contrast.

• Recommended wine: Two Paddocks Pinot Noir 2021 This is a full-bodied red wine from New Zealand, made with 100% Pinot Noir grapes. It has aromas and flavours of cherry, raspberry, violet and chocolate, with a fresh and fruity character and a soft texture. It would pair well with grilled or pan-fried tuna, salmon or swordfish, especially with olive, lemon or garlic flavours.

Strong-flavoured fish

Strong-flavoured fish, such as mackerel, herring, sardines and anchovies, have an oily and fishy flavour and a firm and flaky texture. They need wines with high acidity and minerality to cut through the fat and the fishiness, such as Assyrtiko, Vermentino, Grüner Veltliner or Chablis. These wines have a crisp and clean character and a saline or smoky note that works well with the fish and brings out its flavour.

• Recommended wine: Sepp Moser Fundamental Grüner Veltliner 2019. It is a dry white wine from Austria, made with organic and biodynamic grapes grown on the gravelly soils of the Seewinkel region. It has aromas and flavours of green apple, lemon, white pepper and herbs, with a lively acidity and a mineral finish. It would pair well with smoked or pickled fish, such as herring, mackerel, sardines and anchovies.

Fish Wine Pairing by Preparation

Fried Fish

• Fried fish, such as fish and chips, tempura or fritto misto, have a crispy and greasy coating that needs a wine with high acidity and bubbles to cleanse the palate and refresh the mouth, such as sparkling wine, Champagne, Cava or Prosecco. These wines have a lively and fizzy character and a light and fruity flavour that contrasts the fried fish and makes it more enjoyable.

Baked Fish

• Baked or grilled fish, such as baked cod, grilled sea bass or roasted salmon, have a more intense and smoky flavour and a drier and firmer texture than raw or steamed fish. They need a wine with more body and flavour to match them, such as oaked Chardonnay, Viognier, Pinot Noir or Grenache. These wines have more oak and vanilla notes and a richer and smoother character that complements the baked or grilled fish and adds some depth.

Steamed or Poached Fish

• Steamed or poached fish, such as steamed halibut, poached trout or fish soup, have a more subtle and delicate flavour and a moist and tender texture than fried or baked fish. They need a wine with more acidity and freshness to enhance them, such as Sauvignon Blanc, Albariño, Pinot Grigio or Muscadet. These wines have more citrus and herbal notes and a lighter and crisper character that accentuates the steamed or poached fish and brings out its flavour.

Fish with creamy sauces

• Fish with creamy sauces, such as fish pie, fish in white sauce or salmon with hollandaise sauce, have a more rich and decadent flavour and a softer and smoother texture than fish without sauces. They need a wine with more acidity and minerality to balance them, such as Chablis, Assyrtiko, Vermentino or Grüner Veltliner. These wines have more apple and pear notes and a dry and clean character that cuts through the creamy sauces and refreshes the palate.

Fish with spicy sauces

• Fish with spicy sauces, such as fish curry, fish tacos or fish with salsa, have a more hot and fiery flavour and a more complex and varied texture than fish without sauces. They need a wine with more sweetness and fruitiness to cool them down, such as Riesling, Gewürztraminer, Chenin Blanc or Moscato. These wines have more tropical and floral notes and a sweet and aromatic character that soothes the spicy sauces and offers some harmony.

Consider Your Personal Preference

Finally, when choosing a wine to go with your fish dish, you should also consider your own taste and preference. There is no definitive rule for wine pairing, and different people may enjoy different combinations. The best way to find your favourite wine to go with your fish dish is to experiment and try different options. You can also ask for recommendations from our friendly and knowledgeable staff at www.kwmwine.com. We have a wide range of wines from different regions and styles that can suit any palate and budget. You can also read reviews and ratings from other customers to get some ideas.

Conclusion

As you can see, there are many possible wine pairings with fish. The best way to find your favourite is to experiment and have fun. Whether you go for a classic or a more adventurous pairing, you can’t go wrong with a delicious glass of wine and a succulent piece of fish. Cheers!