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. Do you like this post?The rule of thumb for pairing wine with food is red wine goes with meat and white wine with fish. This well-known statute is strictly observed the world over -- but are there ever exceptions? Like most culinary rules, if you understand why they exist you can usually break them, within reason.

For example, you don't have to truss a chicken before roasting it and scrambled eggs do not necessarily need to be cooked on low heat, the Amateur Gourmet says. the great wines of new zealandSometimes it's fun to break the rules -- and it can be a rewarding way to discover something new.buying wine online laws Drinking red wine with seafood instead of white is a perfect example. buy wine in india onlineIn some cases, red wine may actually be preferable to white, but you'd never find that out if you were a stickler for the rules.wine bar new york music Sommelier and restaurateur Paul Grieco of New York wine bar Terroir and restaurant Hearth believes the red-with-meat and white-with-fish rule is severely outdated. wine hong kong 2015

"The last time this expression held true, Nixon was still in the White House. Everything is up for grabs these days, except for the supremacy of Riesling," he told Serious Eats.top wine brands in china So when is it okay to pair red wine with fish? wine and beer shop closing timeIt all comes down to texture and flavor.top red wines california Wine Enthusiast magazine explains the importance of texture, which is defined by cooking method, when pairing wine. wine and food selectionThe same fish prepared differently could go with either red or white -- it all depends on how you cook it and what texture it obtains. A heartier fish cooked in the oven, like a roasted salmon, could work well with a red.

A silky salmon that was poached in olive oil, on the other hand, would work better with white. Wine Enthusiast's basic guideline is to match the texture of the seafood with the body -- the lightness or heartiness -- of the wine. Lighter seafood dishes go well with lighter reds, like Grenache, Syrah or a light Pinot Noir. Heavier, meatier seafood dishes, like grilled swordfish and tuna, hold up well with bolder red wines like Gamays. Flavor is equally important. As the New York Times puts it, "for a rich fish, red wine flatters."The Times explains that if you're treating fish like meat -- like cooking tuna with a red-wine sauce -- red wine is preferable to white. Also, if you're cooking seafood with meat, you should consider a red. The Times suggests staying away from oaky or tannic wines and choosing lighter wines like a Cabernet Franc, Burgundy or Rioja. Grilled fish might have a smoky flavor that would taste really good with red wine, as would fish cooked with a savory, mushroom sauce.