Pairing Wine With Fish & Other Seafood

Posted on Jun 6, 2017 in fish recipes

Ever paired a red wine with trout and to only find out it didn’t flatter the taste?

Ever paired a pink moscato with shrimp or salmon to only be disappointed by the taste?

Wine is a favorite among many. Red, white and pink can be a delicious and refreshing addition to any meal when paired right. White goes well with most fish, but certain types pair the best. Today, we’ll look at what wine and fish go well together for your next meal!

Fresh Cut of Salmon on wooden board

Fish can be paired with its wine by first knowing the category of the fish by texture and flavor.

Lean and flaky white fish such as Haddock, Tilapia, Flounder, Sea Bass, Pollock and Black Sea bass all have a mild flavored. They also are found more in thin filets. When pairing it with wine, look for zesty and refreshing whites to help balance the delicate flavor. For example:

  • Grüner Veltliner
  • Pinot Grigio (Italy)
  • White wines from the South of France
  • Portuguese whites
  • Champagne
  • White Bordeaux
    fresh haddock

Fish like trout, Cod, Halibut and Catfish are still flaky, but have a medium texture to it. The meat being much firmer and thicker. When finding a wine to pair it with, search for medium bodied whites that have high aromatics, such as:

  • Chardonnay
  • White Rioja
  • Fiano (Italy)
  • Pinot Gris (US & Alsacec)
  • Semillon

Mussels in white wine sauce

Salmon, Tuna, Monkfish, Mahi Mahi and Bluefish are all fish that are firm and have meaty and steak-like texture. This texture makes it a perfect combination with rich white wines that have lots of flavor. This also include some rosé and red wines.

  • White Pinot Noir
  • Vintage Champagne
  • Dry Rosé
  • Soave
  • Chardonnay (Italy)
  • Soave

Strong flavored fish like sardines, and anchovies have a strong salty and taste like sea taste, this can be paired with:

  • Pinot Noir
  • Cava
  • Greek Red Wines
  • Cremant de Limoux
  • Dry Lambrusco Rosé