When serving fish, it is generally recommended that it is paired with a dry, white wine, something that will complement the fish’s unique flavour. What tends to go well with fish and other seafood is Chablis, Muscadet, or Chenin Blanc. If you prefer a wine that is less dry try a Sauvignon Blanc or Rose.
Fish and wine complement each other as long as the selection is good. Most fish has a delicate texture and flavour. It is important to find a wine that enhances that delicacy instead of overpowering it. However, some varieties of fish can handle a bit stronger taste in the wine selection. Fish can range from the delicacy of trout and halibut to the stronger flavours of swordfish and monkfish. Here are some selections to consider.
Delicate fish and wine selection require a balancing act. Halibut has a good flavour, especially with the right white wine pairing. You should consider pairing it with a Roussanne or a Chardonnay. Catfish also works well with white varieties as well. Many recommend pairing it with Lambrusco or a Pinot Blanc. Cod gets a favour enhancement when paired with a Pinot Gris or a Sauvignon Blanc. Grilled fish of many kinds gain additional flavour with a Rose Champagne. Fried fish pairs well with lighter wines like a Soave or a Vinho Verde.
Some varieties work better with a bit stronger flavour in the fish and wine pairings. Grilled salmon couples well with Bourgueil, a fruity red. Grilled salmon also works with Pinot Noir. Monkfish is a definite pairing with Merlot or Tocai. Tuna can handle the strength of a Vin Gris or a Pinot Noir, but also pairs well with a Chardonnay also. Fish based dishes like bouillabaisse and fish stew can handle the stronger flavours as well. Put your fish and wine together with care for a special meal.
Delicate fish and wine selection require a balancing act. Halibut has a good flavour, especially with the right white wine pairing. You should consider pairing it with a Roussanne or a Chardonnay. Catfish also works well with white varieties as well. Many recommend pairing it with Lambrusco or a Pinot Blanc. Cod gets a favour enhancement when paired with a Pinot Gris or a Sauvignon Blanc. Grilled fish of many kinds gain additional flavour with a Rose Champagne. Fried fish pairs well with lighter wines like a Soave or a Vinho Verde.
Some varieties work better with a bit stronger flavour in the fish and wine pairings. Grilled salmon couples well with Bourgueil, a fruity red. Grilled salmon also works with Pinot Noir. Monkfish is a definite pairing with Merlot or Tocai. Tuna can handle the strength of a Vin Gris or a Pinot Noir, but also pairs well with a Chardonnay also. Fish based dishes like bouillabaisse and fish stew can handle the stronger flavours as well. Put your fish and wine together with care for a special meal.
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