Pairing Wine With Fish

Simply cooked fish needs delicate whites, to complement it’s naturally delicate flavour. However, add in flavourings, spices and sauces and it’s a whole new ballgame. Strongly flavoured shellfish, and the powerful character of smoked fish, means that there is no one rule.

Seafood – the classic matches for oysters, mussels and prawns are Muscadet, Chablis, and fresh, lively whites with good acidity such as Vermentino, Verdejo and crisp, European Sauvignon styles.

Smoked fish – very powerful flavours, which need wines with oomph and character – the best matches are the aromatic ones, as the smokiness would kill any wimpy whites – go for Riesling or New World Sauvignon blanc.

Grilled or pan-fried white fish– keep the flavours delicate and elegant – unoaked Chardonnay, lively Sauvignon, and fresh Spanish and southern Italian whites.

Tuna and prawns – I have a theory that pink fish works well with pink wine, so on this basis, look no further than a southern French or Mediterranean dry Rose. Some drier styles of new World Rose would also work.

Salmon – a richer fish, which works well with unoaked, or lightly oaked Chardonnay ( and thus Chablis and Burgundy), especially when served with a creamy hollandaise sauce.

Monkfish and other more meaty fish – these can cope with stronger flavours – New World Sauvignon blanc, or unoaked Chardonnay, and even lightly chilled fruity Grenache, Gamay, or Pinot Noir based reds.

Fish and chips – many wine and food critics swear by Champagne with this dish – I think you can’t go wrong with a decent Sauvignon blanc, or unoaked Chardonnay, where the freshness and acidity will cut through the fat of the batter and cope with the vinegar on the chips!

Fish pie / fishcakes – the ultimate in comfort food – rich, often creamy, these dishes work best with ripe Chardonnay, or even fruity Viognier wines.

Spiced fish – here it’s not about the fish, it’s about the spices, and this is where the very fruity, New World style , dry Roses, such as Shiraz or Merlot Rose come into their own. Fruity, zesty whites, such as Sauvignon, or Riesling, and some juicy Pinot Noir blends also work.