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?Pairings4 good wines to pair with fish pie Posted by Fiona Beckett (Google+) on March 9 2017 at 07:10 Whether it's topped with mashed potato or pastry fish pie is a relatively straightforward dish to match but some wines work better than others. In general smooth dry white wines work best.

I would emphasise dry though - I personally don’t want peach, pineapple or tropical fruit flavours with my fish - not with this traditional dish, at least. Here are some examples: * Unoaked or lightly oaked Chardonnay - Chablis being the classic example. world's best mom wine glassA very sound, crowd-pleasing pairing. wine and beer which is betterWith a richer, more luxurious pie containing salmon, scallops or added cream or with a pie with a pastry lid you could go for a slightly richer style of white burgundy or other cool climate Chardonnay but don’t overdo the oakbest rich red wine * Chenin Blanc - works much in the same way as Chardonnay. top 100 washington wines of 2015

Again a more minerally style works better than a fruity one in my opinion * Blanc de Blancs champagne or sparkling Chardonnay - same reasoning - with a few bubbles. I’d suggest a non-vintage wine rather than a vintage one. * Soave, Gavi and other smooth dry Italian whites - but not Pinot Grigio which is a bit lightweight for a creamy sauce and mashbest wine vintage 2015 If you'd like to subscribe to our free monthly newsletter and be eligible to enter our fabulous prize draws click here or to get notice of posts as they're published click here.buy wine in bulk for cheap Enter the code shown in the image below:best wine that goes with fish Join my mailing list for extra tips and offers.good wine to gift india

Hot tips and reports for industry professionals & keen amateurs.Skip to main content Food » Dinner in a Breeze » 15 Foolproof Seafood and Wine Pairings Photo: Howard L. Puckett We love: Martín Códax Albariño Rías Baixas (about $14)best food to eat with rose wine Seafood and wine make a natural pair, and choosing the right wine for your dish can really highlight those flavors of the sea. In this recipe, you have scallops and shrimp and mussels and oysters—oh my! When there’s this much delicious seafood in the mix, a semi-dry white is a terrific choice. A light red, which you can use in the risotto, is another good pick; serving both will please all palates. In either case, look for light-bodied wines to balance the richness of the buttery rice, the piquancy of the garlic, and the fatty, spicy chorizo. Other can’t-miss matches: Albariño, red or white RiojaThe 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. Sometimes it's fun to break the rules -- and it can be a rewarding way to discover something new. Drinking red wine with seafood instead of white is a perfect example. In 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. 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. "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.

So when is it okay to pair red wine with fish? It all comes down to texture and flavor. Wine Enthusiast magazine explains the importance of texture, which is defined by cooking method, when pairing wine. The 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.