Seafood – Fish
PAIRS BEST WITH: Crisp whites.
ALSO CONSIDER: Aromatic & Rich whites with good acidity and, by exception, Fruity reds.
Fish are generally light in texture and flavor, and are therefore best paired with white wine. The lighter the flavor and softer the texture of the fish the lighter the wine should be. Equally, heavily flavored and chunkier fish require a more full bodied white.
A sauce, if used, will also be an important determinant in deciding on the overall weight of the dish. Look for good acidity in the wine, as this will cut through any oil or saltiness in the fish and bring out its delicate flavors.
Generally, Crisp style whites are best with fish, while Rich style whites are also very good when the dishes are weighty enough to take them. Aromatic whites, with good acidity, can also be excellent.
By exception, some Fruity red wines with good acidity and low tannin, such as a Pinot Noir (Light), can work very well with Salmon, for instance.
To find a great pairing for a particular dish or an individual wine, see the Food index on Pocket Wine or go to the Food Pairing section of the relevant grape variety.
