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General InformationMeatier fish that are firmer with a steak like texture and strong flavour pair well with rich white wines containing lots of flavours such as full bodied whites aged in oak. Strongly flavoured fish that are saltier and taste of the sea will need a strong wine to keep up in flavour. These are also the wines you might feel safer exploring reds with.
Many of these fattier, richer flavoured fish are commonly smoked. Richly smoked fishes are a little drier and need wine pairings that quench them. These fish also commonly find themselves prepared in a raw manner. Raw fish should be paired with bone dry white wines or sparking wines the best red wines with fish are those that kind of resemble white wines. These will be reds low in tannins, higher in acids and lower in alcohol. With lower tannins and alcohol, the flavour of the wine will be more delicate and will not overpower the natural flavour of the dish. Fish are naturally higher in acids and you will need a wine higher in acids to match. Meaty Fish include those such as Bluefish, Salmon, Mackerel, Mahi Mahi, Shark, Swordfish, Tuna, Monkfish, Anchovies, Sardines, Herring and Trout In Depth PairingYour Meatier Fish such as the Bluefish, Salmon, Mackerel, Mahi Mahi, Shark, Swordfish, Tuna and Monkfish will match up with an creamy Oaked Chardonnay as well as steely Viognier, White Burgundy, Dry Rose, White Cotes du Rhone or Soave Classico. You could turn to something with fizz that will cut the oil and fat like a sparkling Dry Lambrusco or Vintage Champagne.
For fish that are prominant in oil, such as bluefish or mackerel, try Pinot Gris or Viognier. These oily fish are a great reason to bring out a lighter bodied red, such as Pinot Noir, Gamay or Sangioves. If is an abundantly flavored fish such as Anchovies, Sardines, Herring, Mackerel turn to the dry sparkling wines of Champagne or Cremant or Lambrusco. You can also find solace in a Pinot Noir, Nebbiolo, many Greek Red Wines, or a Dry Riesling, With smoked fish such as smoked Salmon or Trout pair up with a Vintage Champagne, Rosé Sparkling Wines, Dry Riesling, or sweet Tokaji. Raw Fish pairs best with either sparkling wines or bone dry white wines. Look for a Muscadet, Assyrtiko, Vinho Verde, or Tokaji. Riesling, Gewurztraminer and Rousanne are fuller bodied and sweet whites that tend to pair well with Asian seafood or anything spicy that contains fish. |
Reference see:
Wine Folly @ winefolly.com
Darryl Rosen @ darrylrosen.com