Pairing wine with fish isn’t just about defaulting to white wine. The type of fish, its preparation, and accompanying sauces all influence the ideal wine choice. Whether you’re enjoying a simple grilled fillet or a rich seafood stew, the right wine can take your dish to the next level.
Delicate White Fish (Cod, Haddock, Sole)
Light, flaky, and subtle in flavour, delicate white fish shine when paired with crisp, refreshing, unoaked white wines. Look for high-acid whites with clean, mineral notes.
Muscadet from the Loire Valley is a classic pairing, especially with simply prepared dishes or fish and chips. A Chablis, an unoaked Chardonnay from Burgundy, offers minerality and freshness that enhances dishes like sole meunière or any butter-based preparation. For a Mediterranean twist, Assyrtiko from Greece provides a zesty counterpoint to simply grilled white fish.
Meaty White Fish (Tuna, Halibut, Sea Bass, Monkfish)
With a firmer texture and richer flavour, these fish can handle wines with more body, oak influence, or aromatic complexity.
For halibut or monkfish in butter or cream sauces, try an aged Chenin Blanc, White Rioja, or a lightly oaked Chardonnay.
For a spicier preparation, such as fish tacos or Asian-inspired dishes, an Alsace Pinot Gris or Grüner Veltliner offers aromatic intensity and balanced acidity.
Tuna, often served grilled or seared, can lean toward red wine territory – a light Pinot Noir or Gamay works beautifully.
Oily Fish (Salmon, Mackerel, Sardines)
The richness of oily fish pairs well with wines that have enough acidity to cut through the fat.
A generous white Burgundy or Alsace Pinot Gris are a great match for grilled salmon. If you’re in the mood for red, a cool-climate Pinot Noir, with gentle fruit and earthy notes, can complement the savoury edge of the dish, especially when served with herbs or mushrooms.
Sauvignon Blanc, especially from New Zealand, offers a vibrant acidity that complements the oiliness of mackerel or sardines.
A dry Rosé could also be a great option for oily fish, bringing enough freshness and acidity along with a subtle fruitiness.
Shellfish (Shrimp, Crab, Lobster, Scallops)
Shellfish’s briny flavours are enhanced by wines that mirror their delicacy. Champagne or Prosecco adds a celebratory vibe to shrimp cocktails or fried calamari.
Chardonnay, particularly those with a touch of oak, pairs wonderfully with lobster in butter sauce or creamy scallop dishes.
For crab or prawns with a spicy kick, an off-dry Riesling provides a refreshing contrast.
Seafood Stews and Soups (Bouillabaisse, Cioppino, Matelote)
These hearty, flavourful dishes call for wines that can stand up to their complexity. A Provençal Rosé offers a refreshing counterbalance to the rich tomato base of bouillabaisse.
For cioppino, a seafood stew with Italian-American roots, a Sangiovese or Barbera complements the dish’s robust flavours.
In the case of matelote, a French fish stew often made with red wine, a light-bodied Pinot Noir or Gamay aligns with the dish’s earthy notes.
Spicy Fish Dishes (Fish Curry, Blackened Catfish)
Spicy preparations benefit from wines that can cool the palate. An off-dry Gewürztraminer or Riesling offers sweetness and acidity that tame the heat of fish curries.
For blackened catfish or Cajun-style dishes, a Zinfandel or Grenache provides fruit-forward flavours that complement the spice without overwhelming the fish.
Smoked or Grilled Fish (Smoked Salmon, Grilled Swordfish)
The smoky flavours of these dishes pair well with wines that have depth and character. A slightly oaked Chardonnay matches the intensity of grilled swordfish.
A dry Riesling or Chablis are classic pairings for smoked salmon, offering clean citrus and mineral notes. For something celebratory, you can’t go wrong with Champagne – the bubbles lift the richness and balance the smokiness perfectly. If you’re feeling adventurous, try a dry Sherry like a Fino, which enhances the umami character.
Ceviche and Raw Preparations (Tuna Tartare, Sushi)
Raw fish dishes require wines that are crisp and clean to highlight their freshness. Albariño from Spain or Vermentino from Italy have a bright acidity and citrus notes perfect for ceviche. Sauvignon Blanc, with its herbaceous character, pairs well with tuna tartare. For sushi, a dry Riesling or Sake are the ideal match.
