Choosing wine for fish…

… well it really depends what the fish prefers to drink! (Sorry - we couldn’t resist!)

What we really meant to say of course was choosing the right wine to drink with fish dishes. Before we go on, the main rule of thumb is: there are no rules - drink what you like!

Once you are clear on that, we thought you may find it useful to know which wines particularly complement different types of fish.

First of all, the old adage of red wine with meat and white wine with fish is generally not far off the mark (with the odd exception of course). This is simply because fish tends to be lighter than meat, and white wine lighter than red. But just as there are lots of different types and flavours of fish, the same applies to wine. Consider the following:

fish-and-wine

  • Fried fish - the bubbles of cava, champagne or prosecco go really cut through the weight of fried fish and provide a delicious partner
  • Lean white fish (such as halibut and snapper) - simply cooked lean fish cries out for a dry and crisp wine like Sauvignon Blanc, Pinot Grogio and Chenin Blanc
  • Fuller bodied fish dishes such as crab or lobster, go very well with a fuller wine such as Chardonnay, Fume Blanc or Pinot Gris
  • Spicy dishes - go well with a fuller wine with a bit of sweetness such as Riesling, Gewürztraminer or Marsanne
  • Fatty, meaty, flavoursome fish (like tuna, swordfish, mackerel or salmon) can go well with a lighter red such as a Pinto Noir, Gamay or Grenache

Don’t forget - the main thing is - eat and drink what you enjoy, but you may be pleasantly surprised by trying something a little different!

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