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Food & Winematching: Fish
Overall Winners: Italian White Wines or White Burgundy
Fish dishes are usually light-flavoured, so it is the way in which it has been cooked that should determine your choice of wine. So here are two "overall winners" - an Italian White for simply prepared fish, or a White Burgundy for richer dishes.
Fish Cakes, Fritto Misto di Mare, Whitebait: Chablis, Pinot Grigio, Assyrtiko
To cut through the oiliness of fried fish a crisp White wine is required. Furthermore the fish itself is likely to have a delicate flavour so avoid oaked wines and those made from powerfully flavoured grape varieties. Fish Cakes go well with a steely Chablis.
Cod, Plaice: Pinot Grigio, lightly oaked Chardonnay
Simple white fish such as Cod and Plaice fried in batter go well with Italian Whites. Or if served plainly grilled a lighter styled Chardonnay is a better match.
Dover Sole: Maconnais White, California Chardonnay, White Bordeaux
Firmer-fleshed Dover Sole would cope with a White Burgundy or a North American Chardonnay or alternatively, serve with a soft White Bordeaux.
Turbot: White Burgundy, Condrieu
Turbot deserves a fine dry wine like White Burgundy or even an aromatic White Rhône like Condrieu.
John Dory, Mackerel, Sardines: Muscadet, Pinot Grigio, White Bordeaux
Oily fish like Mackerel and Sardines are best with fresh Whites, try Muscadet, an Italian White or an inexpensive White Bordeaux.
Of course Sardines eaten al fresco with crisp Rosé is a lovely way to enjoy a summers day.
Salmon, Tuna: New World Chardonnay
Salmon and Tuna are strongly flavoured fish that will stand up to bigger White wines like Australian Chardonnays.
But if the Salmon is to be accompanied by a butter or cream sauce then buttery White Burgundy is a better match.
Swordfish and Monkfish: Californian Chardonnays or dry Australian Semillons
These both work with bigger Whites like Californian Chardonnays or dry Australian Semillons.
Fish Pie: Lightly-oaked Chardonnay
The creamy sauce of Fish Pie is the dominant flavour in this dish and it should be matched with a lightly-oaked Chardonnay.
Kedgeree, Smoked Haddock: White Graves, Californian, South African or Macon Chardonnay
It needs something to stand up to its big flavours whilst cutting through the creaminess of the dish, a Macon or South Africa Chardonnay should do the trick.
To match the smokiness of Smoked Haddock select an oak-matured white such as a White Graves or good-quality Californian Chardonnay or New Zealand Chardonnay.
If you are going to splash out on Caviar you may as well go the whole hog and serve it with Champagne, or better still a vintage Champagne.
Ceviche: New Zealand Sauvignon, Muscadet
The extremely fresh flavours of Ceviche should be matched with fresh-flavoured wines like New Zealand and Loire Sauvignon Blancs, or if you want a less aromatic wine then a Muscadet would also work.
Smoked Salmon, Smoked Salmon with Scrambled Eggs: Champagne or a dry Australian Semillon
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