Before trying to pair a particular type of fish with your wine, you should know that there are four main types o fish. Sea bass is an example of lean and flaky fish. Medium-textured fish include trout and char. If you want a meaty fish, choose swordfish or tuna for instance. Sardines and herring are known as intensely flavoured fish. With this in mind, you too can make the perfect pairing.
\nWine and lean fish
\nThis type of fish is mild, thin and flaky. Fish tacos are one popular dish that includes this type of fish. Some examples of this type of fish include sea bass, flounder, sole, pollock and haddock. You can pair them with a refreshing white wine like Pinot Grigio, champagne, Sauvignon Blanc, Muscadet, Portuguese or Greek white wines.
\nWine and medium-textured fish
\nThis type of fish is still flaky but slightly firmer and thicker. They are great with richer sauces and ingredients. Examples include trout, red snapper, grouper, halibut, and catfish. You can pair this fish with chardonnay, New Zealand sauvignon blanc, a dry chenin blanc from South Africa, or a white rioja.
\nWine and meaty fish
\nExamples of meaty fish include salmon, mackerel, shark, tuna, and swordfish. You can pair this fish with a vintage champagne, a white burgundy, or Grenache Blanc.
\nWine and strongly flavoured fish
\nSome examples include anchovies, herring, and sardines. These fish are particularly salty and have strong flavours. For the most part, white wines are best, but you can also pair with certain reds. Some top pairings include champagne, pinot noir, cava, gamay, and Grenech Blanc.
\nRemember, it’s not only about pairing the wine with the fish, but you also need to make sure that any side items also suit the wine and fish you plan on serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
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