Whether one is eating at home or out in a restaurant, fish lovers are spoilt for choice. There is a diverse range of fish species available to savor. This versatile ingredient can be cooked in varied ways and also enjoyed raw.
With so many preparation styles to devour, one can also choose from various wine styles to pair their fish with. White wine is usually paired with fish, but red wine also stands as an ideal combination. It still depends on the kind of fish you are having and how the fish is being prepared. The key to choosing the right wine is to understand the flavor and the texture of your fish.
Pairing your fish with the right wine
The flaky white fish and the dry white wine make a traditional combination. However, let us experiment with some other wine and fish combinations that are equally mouth-watering and make a unique attractive dish. If fish is the centerpiece of your menu, then there is a rainbow of wine choices you can serve.
American Pinot Gris
Pinot Gris has a fruity flavor and is highly acidic towards the dry side of wine ranges. The crispy wine is best served chilled and compliments any oily fish preparation like a mackerel that brings out the wine’s citrus flavor.
Prosecco is a sweet white wine from Italy. The bubbly drink tastes good with your salty fish dish. If you have fried haddock or cod fish and chips today, enjoy the Prosecco wine that adds crispness and a citrus sweetness to your dish. The effervescence and the acidity of this sweet wine enhance the taste of the fried fish’s savory and battered coating.
Moscato is sweet, low in alcohol, and a bit fizzy. It is filled with caramel, vanilla, jasmine, and peach aroma. The mild and sweet flavor of the Moscato is best paired with a Mexican fish dish like a spicy fish taco made with sole, tilapia, or the snapper fish. The tangy fish dish pairs well with the creamy and peachy flavor of the Moscato wine. The wine is sharp, which also controls the sharpness of the dish.
Red wine is something not typically believed to go along with fish. However, that is not the case with the Pinot Noir. Red wines contain high tannin content that makes the fish taste like metal, but some fish varieties can be paired with red wine, strengthening the taste of the wine and the fish. Pinot Noir tastes best with trout and salmon that has a dense and meaty flavor. The fish should also be prepared in a thick cream or tomato base sauce that brings out the fish’s complex flavors.
French Sauvignon Blanc
If you are relishing a mild white fish, then try it with a French Sauvignon Blanc wine. This is a dry white wine that has a fresh herb and spicy lime taste. The wine blends well with flounder, tilapia, or halibut that is kept simple either by broiling or baking. Get an earthy feel when you have the French Sauvignon Blanc with a slightly spiced white fish.
If you are serving a dense fish like the tuna in the form of a steak or a grill, try out the White Zinfandel wine. Known for its ease of drinking and sweet taste, the wine’s hidden flavors come out when you have it with a dense fish variety.
Gamay is a red wine best-served chill and paired with a baked preparation of sea bass. Gamay is highly acidic that complements the fish flavors.
Food lovers have always been looking at new ways to pair wine with fish. Creatively pairing wine with fish dishes shows thoughtfulness into your menu and lets your palate experiment with varied possibilities.