What wine goes with fish and seafood?

Choosing a wine to pair with fish isn't easy. White wines are typically paired with it. But there are so many types of wine and fish. How do you pair them? Fish is often served not on its own, but with various sauces, which the wine should also complement. There are certain rules for pairing wine with certain types of seafood. The rest is a matter of experimentation.

1. Champagne and Italian sparkling wines.

Sparkling wines, whether produced in California, France, Spain, or Italy, are ideal with fried foods. Light beers also pair well with fried foods. While regular wines are often overpowered by the flavor of fried fish, sparkling wines offer a delicious, vibrant sparkle that cuts through the fish's flavor. If sparkling wine isn't your thing, try Portuguese Vinho Verde.

2. Chenin Blanc, Sauvignon Blanc, Pinot Grigio.

These wines pair best with white fish. They are dry, austere, and have a distinct flavor. Chenin Blanc and Pinot Grigio pair well with white fish prepared simply. They pair well with flounder, halibut, pike perch, fresh clams, and oysters. They also pair well with striped bass, catfish, lobster, shrimp, and mussels. If you can't get enough of these wines, try Italian Vermentino and Greek Assyrtiko with white fish.

3. Chardonnay, Fumé Blanc, Viognier, Pinot Gris.

Oak-aged Chardonnay pairs beautifully with striped bass, crab, fresh oysters, and lobster. This full-bodied wine pairs perfectly with the rich flavors of the dish. Chardonnay also pairs beautifully with crab bisque. However, it pairs better with oilier fish, such as mackerel or bluefish. Pinot Gris or Viognier.

4. Marsanne, Gewurztraminer, Roussanne and Riesling.

These wines, with somewhat tropical aromas, pair well with Asian seafood or spicy fish.

5. Albariño, Verdelho.

These wine varieties come from Spain and Portugal, although they are now also produced in the USA. They are delicious with clams, mussels, scallops, crabs, and lobsters.

6. Dry Sherry Fino.

This wine is ideal with simple boiled shrimp. However, it also goes well with fried, steamed, and grilled shrimp. It's important that it's authentic Spanish. It's very dry and even seems a little salty. Almonds are a good accompaniment to this dish.

7. Pinot Noir, Gamay, Sangiovese, Grenache.

These are all light red wines. Although red wine is rarely paired with seafood, these wines pair beautifully with salmon, tuna, marlin, swordfish, mackerel, bluefish, and other large, fatty fish. It's important to avoid pairing red wine with spicy seafood, as it will impart an unpleasant metallic taste.

8. Rosé wines.

They can be used in place of white Chardonnay and Blanc wines and paired with tuna, swordfish, and seafood soups.

These are all the basic wine pairings with fish and seafood. But feel free to experiment. You might discover some truly delicious pairings not mentioned in this article.




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