Wine Information & Reviews | Vino Critic

We all know that white wines pair best with fish, but it’s not as simple as grabbing any bottle of white off the shelf. Different types of fish are going to require different styles of wine, and as always, preparation plays a big role in determining which wine will enhance your meal. And for you lovers of red wine? Don’t worry, we have some suggestions for you, too.

Best Red Wine to Pair with Fish

Yes, it’s true, you can have red wine with fish, you just need to be very selective. Here are a few guidelines to help steer your decision:
  • You’ll want something light to maybe medium bodied. Fish is delicate. You don’t want to overpower it.
  • Consider the ingredients as this will be a bigger factor than the fish itself.
  • Acidity and tannins don’t mix. Does your fish have citrus ingredients? Choose a wine with little to no tannins, lest you be left with bitter, metallic aftertaste.
Now that you know a little about what to do and not to do when pairing red wine with fish, here are just a few reds we recommend:
  • Beaujolais; also known as Gamay, light, low tannins
  • Pinot Noir; always a popular choice; light on body, high on aromatics.
  • Barbera; juicy, light, with notes of strawberry and sour cherry.
  • Grenache; floral with strong berry flavor and notes of citrus.
  • Dolcetto; Light, soft, fruity with aromatics of blackberry, plum and spice.

Best White Wine to Pair with Fish

Whites rule the roost when it comes to pairing wine with fish, but you still want to be selective in what wine you choose. There are a few classics that will go well with almost any fish, but if you’re truly looking to elevate your meal, you’ll want to pay attention to the texture and the flavor of the fish. Here are a few quality choices if you’re short on time or unsure of the fish you’ll be eating:
  • Chenin Blanc; high acidity with floral aroma and notes of apple.
  • Pinot Grigio; smooth, refreshing and not too complex.
  • Sauvignon Blanc; highly acidic, fruity, dry white with herb tones.

Pairing Wine With Different Types of Fish

Pairing Wine With Lean & Flaky Fish

Examples: Tilapia, Sea Bass, Flounder, Haddock, Branzino These fish are mild in flavor so you’ll want to choose a light, delicate white with some zest. Grüner Veltliner, Sauvignon Blanc, Chablis, or even Champagne will pair nicely.

Pairing Wine With Meaty Fish

Examples: Swordfish, Tuna, Salmon, Mahi Mahi, Mackerel Meaty fish has a firm, steak-like texture. You’ll want a rich white, but here you could also go with a light red or rosé. We suggest White Burgundy, Oaked Chardonnay Viognier, or Barbera.

Pairing Wine With Medium-Textured Fish

Examples: Catfish, Trout, Halibut, Grouper, Red Snapper, Arctic Char Medium-Textured fish is flaky, but tends to have a thicker and firmer texture. These fish can handle medium to full bodied whites, and whites aged in oak. Look for Sémillon, Dry Riesling, Pinot Gris from Alsace, or Chardonnay.

Pairing Wine With Intensely Flavored Fish

Examples: Sardines, Anchovies, Mackerel, Herring. Think anything salty that tastes like the ocean. These fish tend to be paired with other bold flavored foods, so they could hold up to a red like Pinot Noir, Gamay or a dry Rosé. For whites, go with Champagne, Grenache Blanc or Cava.

Default Wine For Pairing With Fish

One last thing…while the texture and flavor of the fish itself is very important, you will still want to keep the overall flavor of the dish in mind. If your dish is spicy, fruit-forward, off-dry whites or light-bodied, crisp reds are what you want to look for. Avoid wines with high in alcohol or aged in oak. If your dish is fried (like fish and chips), white is what you want. A wine with a high degree of acidity will cut through the grease and fat of the dish. A bubbly sparkling wine or a bright, crisp Muscadet or Riesling will do the trick. Pairing wine with fish can be complicated as there are so many factors to take into consideration. If you’re at a loss for what will work best, choose a Riesling. Riesling is known for being a food-friendly wine and will complement almost any fish entrée (or most seafood in general).
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