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, Cucumberbest time to drink red wine for health Wines with herbaceous notes taste richly floral when paired with green herbs. wine on tap nyCheck out Sauvignon Blanc, Chablis, Grenache Blanc, Torrontés and Trebbiano.best red wine hair dye Richly smoked fishes are a little drier and need wine pairings that quench them. best wine to age 2013Garnacha rosé, Vintage Champagne, Rosé Sparkling Wines, Dry Riesling, Dry Furmint (Tokaji) and White Pinot Noir will pair well.best wine shops europe

Try most sparkling wines and bone dry white wines like Muscadet, Assyrtiko, Vinho Verde, Albariño, Dry Furmint (Tokaji) and Ugni Blanc (aka Trebbiano).best wine fiction books Get the Advanced Food and Wine Pairing Chartbest white wine brands in india A beautiful infographic poster about pairing wine with food.best wine bar in every state Food » Dinner in a Breeze » 15 Foolproof Seafood and Wine Pairingswine good type 2 diabetes Photo: Howard L. Puckett We love: Martín Códax Albariño Rías Baixas (about $14) 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 RiojaPairings4 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.

A very sound, crowd-pleasing pairing. With 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 oak * Chenin Blanc - works much in the same way as Chardonnay. 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 mash 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. Enter the code shown in the image below: Join my mailing list for extra tips and offers. Hot tips and reports for industry professionals & keen amateurs.