If you want to discover how to pair fish with wine, understanding this art can transform your culinary experience, elevating the flavours of both wine and fish to a higher level.
Keep in mind that you don't have to be a chef to come up with amazing combinations. In this article you can find different tricks that will help you explore the surprising alternatives that exist. We encourage you to experiment with these suggestions and find your favourite combinations.
Wines and Fish: find the perfect match
When pairing fish and wine, it is essential to consider both the texture and flavour of the fish, as well as the characteristics of the wine. Here are some tips to make this task easier and achieve a harmonious combination:
Depending on their fat content...
Blue fish
Oily fish are those that have a fat content higher than 5% and stand out for their superior intensity. Among them, we can find tuna, sardines, anchovies, salmon, herring and mackerel. This type of fish can be enjoyed perfectly in the company of white wines aged in barrels or even with certain mild red wines.
A Viognierwith its fruity notes and delicate honey flavour, can be the ideal accompaniment to these fuller-bodied fish. Similarly, a Merlot or a Pinot NoirThe wines, characterised by a smooth and fruity texture, are a great choice for this pairing.
White fish
Unlike oily fish, white fish are characterised by their more delicate texture and flavour. Among them, some examples we can mention are cod, white horse mackerel, grouper, hake, tilapia or sole. This type of fish can be paired harmoniously with a white wine with a subtle and fresh character.
A Chardonnay without barrel-ageing, a Green or a Sauvignon BlancThese are ideal choices that highlight the texture and delicate flavour of the fish without overshadowing them. Ultimately, the secret is to choose wines with an appropriate acidity, balanced with the mildness of the fish.
Depending on the cooking method
Grilling
The distinctive smoky taste of grilled fish pairs well with wines with smoky and/or spicy notes. A Greenwith its herbal and fruity notes, with good acidity and sometimes a mineral touch, can be a refreshing and balanced choice to enhance the flavour of grilled fish.
On the other hand, a quality rosé wine, such as one from Grenache or Tempranillois a great choice. The freshness and subtlety of these wines are unmatched by the intensity of the smoky flavour.
Ideal wine to pair with baked fish
If you choose to cook baked fish, such as cod, salmon or sea bream, we recommend pairing them with dry and aromatic white wines. An example is Sauvignon BlancThe citrus and herbaceous notes bring out the freshness of the fish. You can also accompany the dish with a Burgundy Chardonnay. The latter stands out for its characteristic taste of ripe white fruit and hints of oak, which harmonise with the texture of the fish.
Similarly, a Galician Godello It could also be an exceptional pairing for baked fish. Its vibrant acidity, fruity and floral aromas, minerality and medium body make it the ideal companion.
Recommendations for pairing fish and wine like a connoisseur
At Pescados y Congelados Guerrero, we believe that the dream pairing of fish and wine can transform a simple dish into a gastronomic experience like no other.
With these recommendations in mind, you will be able to select the wine that best suits your fish dish, thus creating a combination that will bring out the nuances of the food.
1. Consider the cooking method
As mentioned above, grilled or baked fish require wines with more robustness and spicy nuances. On the other hand, steamed fish preparations or fish with mild sauces are better integrated with young white and citric wines.
2. Discover the combination of contrasts
Sometimes, playing with the differences can generate incredible results. For example, an oily fish can be paired harmoniously with an acidic white wine.
3. Consider the intensity of the fish
Blue fish, with a more pronounced flavour, pair very well with more robust white wines or subtle red wines. Meanwhile, white and mild fish go best with mild white wines.
4. Combines flavours to perfection
It is essential to achieve a harmonious balance between the flavours of the fish and the wine. If your dish has a delicate and subtle flavour, Sauvignon Blanc could bring a vibrant acidity and citrus notes that enhance the profile of the menu.
On the other hand, for preparations accompanied by creamy sauces, a Chardonnay with its buttery notes can offer an excellent interplay of flavours.
