The perfect marriage...

White wine with fish…is a bit simplistic when you consider the great choice of both fish and wines we have at our disposal. If you’re eating out or cooking at home, fish is so versatile in the way it’s cooked and the ingredients used. This means there isn’t just one wine to fit all dishes and anyway that would be boring!

Broadly, focus on the texture and flavour of the fish: delicate white fish need a lighter white. Meaty fish, a more robust wine. The subtlety is in how it is cooked; grilled, baked, fried or barbecued. Does it have a creamy sauce? Spicy? Raw? The following is a guide:

For delicate, mild fish like Sole, Plaice (usually grilled or baked) match up with most Italian whites. Fiano, Grillo, Vermentino. Island wines local to the cuisine, zesty, fresh styles. Creamy sauces work with Chablis and Muscadets which also match well with oysters. Also, try an oaked Chardonnay with grilled Sole. Textured fish like Cod, Halibut, Bass (usually accompanied by a rich sauce or stronger flavours) try bottle aged/oaky white Riojas, Chenin Blanc. For spices, pair with Alsacian or New World Sauvignon Blanc. A little more residual sugar to balance the spice. And for battered fish… a Blanc de Blanc fizz!

Monkfish, Tuna and Salmon..now for a red. Pinot with the Tuna or seared Salmon. Sparkling Rose with Smoked Salmon ( a fave of mine) and a Beaujolais or Valpolichella with Tuna is a nice alternative. Oily fish such as Herring, Mackerel and Sardines with their intense flavours…need a crisp, bracing Picpuol de Pinet, Provence rose Vinho Verde or Fleurie.

Most of all don’t be afraid to try new things, you’ll know when you get a perfect match.