Learn what wines pair best with the four different groups of fin fish. From flaky tilapia to steak-like swordfish, there are a range of potential wine pairings. Beyond just the choice of fish, the sauce and fish preparation affects what tastes best when pairing wine with fish. Fin fish can be characterized into 4 major groups by texture and flavor. As a general rule white wine pairs well with most fish, but certain white wines go better with certain types of fish. Mild flavored white fish with filets that are usually thin. Look for zesty and refreshing whites to balance the delicate fish flavor. Still flaky but firmer and thicker. Look for medium bodied whites with high aromatics and rich full-bodied whites aged in oak. Types of fish that are firm with a meaty and steak-like texture. Rich white wines with lots of flavor and even a few red and rosé wines. Strongly flavored fishes that are salty and taste like the sea. Beurre Blanc, Lemon, Lime, Vinegar-based Sauces

Try lighter zestier white wines and wines with more herbal and savory characteristics such as Sauvignon Blanc, Muscadet, Cortese di Gavi, Verdejo, Vinho Verde, White Bordeaux and Grenache Blanc. Pineapple, Mango, Orange, Teriyaki, Sweet and Sour Look for wines with a touch more sweetness than the sauce. The darker the sauce, the darker your wine should be in the rosé spectrum. For instance, Teriyaki with Lambrusco or Meyer lemon glazed tilapia with Spätlese Riesling. Paprika, Pepper, Cumin, Coriander, Chili Chili crusted fish are more about the fish’s texture bringing out the spices and seasonings. Spiced fish dishes match well with spice driven wines such as Grüner Veltliner, Gewürztraminer, Riesling and even a lighter red wine such as Grenache. Thai Curry, Indian Curry Curry sauces tend to be a little sweet and because of their spices look for sweet wines like Riesling, Moscato, Gewürztraminer and Prosecco. Fish tacos go really well with Grüner Veltliner, Muscadet and Champagne.

Basil, Parsley, Mint, Cilantro, Dill, Capers, Cucumber Wines with herbaceous notes taste richly floral when paired with green herbs. Check out Sauvignon Blanc, Chablis, Grenache Blanc, Torrontés and Trebbiano. Richly smoked fishes are a little drier and need wine pairings that quench them. Garnacha rosé, Vintage Champagne, Rosé Sparkling Wines, Dry Riesling, Dry Furmint (Tokaji) and White Pinot Noir will pair well. Try most sparkling wines and bone dry white wines like Muscadet, Assyrtiko, Vinho Verde, Albariño, Dry Furmint (Tokaji) and Ugni Blanc (aka Trebbiano). Get the Advanced Food and Wine Pairing Chart A beautiful infographic poster about pairing wine with food. Wine 101: Pairing Red Wine with Fish Red wine lovers should feel confident pairing red wine with fish. The secret of a successful pairing is to match the weight and texture of the wine to that of the fish. A butter or olive oil poached filet will result in a very silky texture of fish while roasted salmon gives it a heartier texture that can stand up to a more assertive red wine.

Another factor in pairing red wine with fish is the sauce. Even a very delicate white fish such as cod, if served with a spicy red sauce, can stand up to a bolder wine.food and wine best fast recipes In general, look to lighter styles of wines, such as a crisp dry rosé wine from any variey (typically Grenache, Syrah, Cinsault in France) and the lighter styles of Pinot Noir to pair with more delicately cooked white fish, poached salmon, and seafood such as oysters, crab, lobster, and mussels—particularly when the seafood is served with cocktail sauce and mignonette. best wine and food combinationsGrilled swordfish and tuna (sometimes called, in addition to chicken, the “cow of the sea”) can take on slightly bolder wines, proportionate to the level of char, sauce, and substantial accompaniments such as roasted potatoes or grilled root vegetables. good dry red wine names

Look for Cru Gamay from Beaujolais, and heavier, more complex Pinot Noir from Oregon and the Côte de Nuits. Many red wines pair wonderfully with fish, and discovering them is part of the adventure.where to buy large wine crates Pairing Tips, Wine Basicstop 10 wine godsPosted by Fiona Beckett (Google+) on August 16 2016 at 09:30red wine make you poop As we head into the second half of August here are my top pairings for one of my favourite summer foods, prawns - or shrimp as they’re known over the pond. Like other ingredients it depends how you cook them. The simple plate or tankard of cooked prawns in the shell I had last week is a different customer from a spicy Thai prawn curry but in general prawns or shrimp have a delicate flavour that you want to respect.

Your wine should act like a squeeze of lemon which generally points to a white or a crisp rosé Prawns or shrimp on the shell A seasonal treat so the simpler the wine the better. I love those French seaside whites like Muscadet or Picpoul de Pinet with freshly cooked prawns. Italian whites like Pinot Grigio and Greco di Tufo also work well as do Vinho Verde, Albarino or a crisp Sancerre. Unoaked fresh whites in other words. Nothing wrong with a glass of prosecco though, obviously. Similar wines to the above should also work unless the salad has a richer ingredient like mango or a spicy or zesty dressing in which case I’d be looking for a white with more personality like a sauvignon or semillon or a blend of the two. Again it’s more about the sauce than the prawns, especially if it’s the classic marie-rose sauce. I haven’t found a better pairing than an off-dry riesling though a fruity rosé works well too (and has the virtue of being pink if you’re colour-theming your pairings ;-)

Garlic LOVES sauvignon blanc so that’s a good starting point. Other citrussy whites like Rueda, unoaked white Rioja, Godello, southern Italian whites like Fiano and Falanghina and English Bacchus will all work. Goodness, almost anything barring a big oaky chardonnay will do. Try manzanilla or fino sherry too. How hot is the curry? If it’s a korma or dry tandoori try a fruity rosé, if it’s a Thai green curry, a pinot gris or a medium dry riesling may be the better pairing. Spanish prawn or shrimp rice dishes like paella Often contain chorizo, certainly seasonings like saffron, garlic and pimenton so they can be quite spicy. Dry Spanish rosados such as those from Rioja and Navarra work well but you could even try a young (joven) red Rioja. Prawn or shrimp linguine - or other pasta If your sauce is tomato-based like this one I’d lean towards a dry Italian white or light rosé like a Provence rosé or Bardolino. If it’s creamy like this tagliolini with prawns and treviso try a white with a litlle bit more weight and roundness like a Soave, Gavi, Chenin Blanc or Chablis