It was often assumed that your options had to be extremely restricted to a flaky white fish and a dry white wine while considering a dinner menu that combines wine and fish. Several additional variations are just as mouthwatering and complex for the palate, though dry white wine and mild white fish make an outstanding pairing. When serving fish as the centerpiece of your meal, it's time to go beyond the dry white wine and consider the whole rainbow of wine offerings.
Prosecco and Fried Fish
While many agree that Prosecco, the sweet Italian sparkling white wine, should be combined with an equally sweet dish such as dessert, the two intense bursts of sweet flavor can often overpower the palate in general. A better idea is to combine a salty fish dish with this bubbly cocktail. Standards such as fried fish and chips, typically created with cod or haddock, provide the ideal complement to the crisp, citrusy sweetness of Prosecco. The acidity and effervescence of this sweet wine elevate the savory beer battered coating.
Moscato and Spicy Fish
Moscato wine is low in alcohol, sweet, and a tiny bit fizzy, and filled with aromas such as vanilla, peach, jasmine, and caramel. Though Moscato is offered as more of a dessert wine by some hosts, it can also be served with the main course. Try combining Moscato with a Mexican dish, such as spicy fish tacos, to complement its sweet, mild flavor.
American Pinot Grigio and Oily Fish
For several types of fish dishes, Pinot Grigio is renowned for being the perfect wine. Its high acidity and fruity flavors make it a perfect combination for lovers of seafood. Pinot Grigio is served chilled, placed more on the dryer side of the wine spectrum.
French Sauvignon Blanc and Mild White Fish
French Sauvignon Blanc is one of the drier white wines available from the Loire Valley or Bordeaux. Its flavor varies from spicy lime to the taste of fresh herbs. Sauvignon Blanc often served chilled like most white wines, is best combined with moderate, flaky white fish such as tilapia, flounder, or halibut. It's best to make planning quick. You can get the best results from baking or broiling the fish.
White Zinfandel and Dense Fish
White Zinfandel is recognized for its sweet taste and its ease of drinking, which has historically been a popular beginner wine for many. Although many of us start drinking White Zinfandel, as time goes by and as our palate grows, we finally move on to more sophisticated and complex wines. Try pairing it with a firm, dense fish such as tuna, ideally grilled and in steak shape, to subdue some of the sweetness of White Zinfandel.
Pinot Noir and Freshwater Fish
You may never have heard of drinking red wine with fish at all, but that is not always the case. Of course, like many red wines, the elevated tannin content makes the fish bites taste like metal. It is possible to combine certain red wines with particular types of fish and to reinforce the tastes of both wine and fish.
Pinot Noir is one such versatile red wine. Pinot Noir is a red wine with a light body that is not as solid as many other red wine varieties. A Pinot Noir will fit well with most pasta dishes that add fish to them.
Gamay and Sea Bass
Gamay wine also has a low tannin content, like Pinot Noir, but it is much cheaper than the versatile Pinot Noir, making it an enticing red wine for nearly all. Baked sea bass will be one possible combination that goes well with Gamay. Gamay's high acidity will help bring out the fish flavors and compliment Gamay's secret flavors, such as banana, violet, and black currant.