Fish and Wine

Fish and wine pairing rewards precision. The delicate flavors of seafood can be easily overwhelmed, but the right wine makes fish sing. Here is how to navigate the ocean of possibilities.

Why Fish Demands Care

Fish is delicate. Its flavors are subtle, and certain wine compounds can create off-putting metallic or fishy tastes when mismatched. Tannins, in particular, clash badly with most fish—red wine and sole is not a good combination.

But fish is not a monolith. A meaty tuna steak has nothing in common with a gossamer piece of Dover sole. Pairing requires knowing what kind of fish you are dealing with.

Fish Weight Classes

Delicate white fish (sole, flounder, branzino, sea bass): These ethereal fish need equally delicate wines. Muscadet, Chablis, Albariño, Vermentino. Keep it light, crisp, and citrusy.

Medium fish (halibut, cod, snapper): Slightly richer wines work here. Sauvignon Blanc, white Burgundy, Grüner Veltliner. A bit more body to match the fish’s meatiness.

Rich fish (salmon, swordfish, mackerel): These oily, flavorful fish can handle more—oaked Chardonnay, white Rhône blends, or even light reds like Pinot Noir.

Tuna and other “steaks”: Tuna cooked rare is almost like beef. It absolutely can pair with Pinot Noir or other light-bodied reds.

Classic Fish Pairings

Oysters with Muscadet or Chablis: The brininess of raw oysters finds its soulmate in these mineral, saline wines. Both taste of the sea.

Grilled salmon with Pinot Noir: One of wine’s few fish-and-red-wine pairings that really works. The wine’s earthiness complements salmon’s richness.

Fish and chips with Champagne: The bubbles and acidity cut through the fried batter while the wine’s delicacy respects the fish.

Seared scallops with white Burgundy: Both are luxurious, rich, and reward quality. A great Meursault with properly caramelized scallops is transcendent.

The Preparation Factor

Raw fish (sashimi, crudo) needs the lightest touch—ultra-dry sparklers, bone-dry Riesling, or subtle Albariño.

Grilled fish with char can handle more robust wines. The caramelization adds complexity that can stand up to richer whites.

Fish in cream sauce (sole meunière, lobster thermidor) wants wines with enough body to match—Chardonnay or white Burgundy.

Fish with tomato-based preparations (fish stew, cioppino) can surprisingly handle light reds like rosé or even a fresh Barbera.

When Red Wine Works

The rule “never red wine with fish” is outdated. Salmon with Pinot Noir is a proven classic. Tuna with light reds works beautifully. Even sardines with a chilled, light Gamay is delicious in the right context.

The key is avoiding tannic wines. Light, fruity, low-tannin reds can absolutely complement certain fish preparations.