Baked salmon fillet with asparagus and tomato
Fish is a versatile ingredient that can be cooked in different ways – and even enjoyed raw. This means there is an array of grapes and wine styles that will potentially pair with it. So where do you start?
First consider the type of fish you’ll be eating. Both texture and flavour are key here. Fish can broadly be divided into four groups:
Lean and flaky mild fish – plaice, sole, perch
Medium-textured fish – trout, seabass, haddock, cod
Meaty fish – salmon, tuna, monkfish, swordfish
Strong-flavoured fish – herring, mackerel, sardines, anchovies
Within these groups there are some general guidelines. Delicate white fish fillets need a lighter white wine; think Pinot Grigio/Pinot Gris, Albariño or Grüner Veltiner. Meanwhile meatier fish like tuna can stand up to more robust flavours such as oaked Chardonnay, Viognier or rosé.
But how a fish is cooked – grilling, baking, frying or on the barbecue – will help to narrow down your wine choice. So too will the other ingredients in the dish.
‘When it comes to pairing wine with food and especially fish dishes, considering the cooking technique and the sauce are always very important,’ advises Valentin Mouillard, head sommelier at Simon Rogan’s restaurants.
For example, fish served with a creamy sauce will need a wine with high acidity to cleanse the palate between bites. Spicy fish dishes call for a wine with some sweetness to balance the heat of the spices.
White, flaky fish fillets
Sole with cherry tomatoes CREDIT: foodstock / Alamy Stock Photo
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 makes fresh, lemony wines. Island whites from Sicily and Sardinia sometimes have a fresh salty tang that works well with simply grilled fish too.
Broadly speaking, whites from coastal wine regions are a safe bet with fish. Think Portuguese Vinho Verde, featuring the Alvarinho grape, or its Spanish cousin Albariño from Rías Baixas. Greek Assyrtiko, particularly from the island of Santorini is another great choice.
Wines like Assyrtiko, with high natural acidity, work well with delicate white fish in creamy sauces or cooked in butter. An unoaked Chardonnay, such as Chablis is a reliable choice, so too bone-dry Muscadet from the Loire Valley – which is also one of the classic matches for oysters and other seafood.
Speaking of classic matches, a good, subtly oaked white Burgundy makes a perfect partner with grilled lemon sole or Dover sole meunière (fried in butter with a dusting of flour).
Textured white fish
Fish and chops CREDIT: Gary Bagshawe / Alamy Stock Photo
Ocean dwellers such as cod, halibut, haddock and sea bass can also be categorised as flaky white fish, but with bigger flakes and a more robust texture, they tend to be used in dishes with richer sauces, spices and strong-flavoured herbs.
This means you can opt for a more robust white wine, maybe with some oak or bottle age. Try styles such as aged White Rioja or Loire Valley Chenin Blanc.
Exotic, spicy Alsace whites made from Riesling, Gewurztraminer and Pinot Gris, possibly with a touch of residual sugar, will pair well with Asian-spiced textured white fish dishes. Similarly for spicy fish tacos choose an aromatic Austrian Grüner Veltliner or German Riesling – again with a touch of sweetness to temper the spice. While ceviche, the vibrant South American dish of raw fish marinated in citrus juices, will pair well with Argentinian Torrontés or Chilean Sauvignon Blanc.
Herbs such as dill, tarragon, parsley, chives, marjoram and lemongrass all work particularly well with fish. Herby fish dishes call for wines that complement those flavours with their own vibrant herbal notes….
Source : https://www.decanter.com.master.public.keystone-prod-eks-euw1.futureplc.engineering/learn/pairing-wine-with-fish-what-to-choose-440973/
