Wines with Fish
The old adage white wine with fish, red wine with meat, has now largely been debunked, and it’s generally accepted that some red wines do pair very well with fish, just as some white wines do go exceptionally well with meat. However, heavy full-bodied red wines like Malbec, Syrah and Cabernet Sauvignon for example, tend not to be an ideal match with fish because of their higher tannin levels which react with fish oils and can leave a metallic taste in your mouth. If you do prefer a red wine with your fish, opt for a low tannin red like Pinot Noir or Grenache. Rosé wines can also be a great option because it's the skins of grapes that contain the astringent tannins - so the structure of a finished rosé is more akin to a white wine than a red.
Just remember the tip about matching the weight of the food to that of the wine - the thing to remember here is - the more subtle and delicate the texture and flavour of the fish, the lighter the accompanying wine needs to be. How the fish is cooked can also have an impact, and if you are serving the fish in a sauce, is it buttery or creamy [wines that have some oak influence], lemony [zesty citrus, appley and herbal], spicy [a wine with some sweetness, and if the dish is very spicy, then avoid wines with high alcohol because they can enhance the burning sensation of chilli], herby [bright and dry herbaceous wines] or mushroom sauce [bring on the Pinot Noir!] Consider the flavours of the key ingredients that are involved in the seasoning, herbs and spices, and match the wine accordingly.
Fish can be broadly categorized into the following groups:
Oily Fish
You need crisp white wines here that have high acidity as this will cut through and offset the oiliness of fish like herring, mackerel, sardines and anchovies. Sauvignon Blanc is a good match of course, as is Albariño, but for something different, look to Italy and try a Gavi, Verdicchio, or Pinot Grigio - Portugal for a Vinho Verde - Austria for Grüner Veltliner, or France for a Picpoul de Pinet.
Chardonnay is a fantastic match for salmon and trout - and if you are really pushing the boat out a Condrieu would be perfect. These fish also love light to medium bodied reds like a Beaujolais, or Pinot Noir - try one from Chile or the USA. Both can be lightly chilled, as can a pale Provençal rosé.
Smoked Fish
The range of smokiness in fish can range from subtle to robust, but they are all inherently rich in flavour and texture.
Champagne has a natural affinity with smoked fish due to its backbone of acidity.
Perhaps one of the best matches of all to compliment smoky flavours are dry, steely Rieslings, as their minerality balances the richness of the fish, and Sherry fans will appreciate a Fino Sherry.
However a weightier choice to accompany smoked fish is also a good idea. With smoked salmon Pinot Gris is a good example. This is the same grape as Pinot Grigio, which usually makes lighter easy drinking wines from the north of Italy. However, Pinot Gris, especially those from Alsace, produce richer more opulent wines that would complement the full, strong flavour of the fish. A heavier Chardonnay would also fit the bill here, as would a Sémillon.
Meaty Fish
All meaty white fish like cod, hake and monkfish can cope with more robust flavours and love full-bodied whites like Chardonnay, even when served with fishcakes or fish fingers - try wines that have had some oak influence, like a rich Burgundy, Sémillon or Viognier, a White Rioja, or a White Rhone blend. If you want to try something a little different, look to Italy again for a Soave or Falanghina.
Many fruity rosés also go very well with the steak-like texture of full flavoured tuna, swordfish and red mullet, as do soft reds like Pinot Noir, Valpolicella, or Gamay, which is the Beaujolais grape. Again, all are lovely lightly chilled.
And not forgetting fish and chips. If you are serving this good old British favourite, the real stunner are bottle fermented Sparkling Wines because they cut through the greasiness of the batter. Champagne is the obvious choice, but you can be partisan here as England has a wealth of options to choose from, as does France with its array of crémants and Spain with its Cavas. If you're not a fan of bubbles you can also try a gentle New World Chardonnay or Sauvignon Blanc to compliment the rich flavours. Dry Muscats can also score a hit here too, as does steely Chablis.
Mild, Delicate Fish
With delicate light bodied fish like turbot, sea bass, halibut, plaice and sole you don’t want anything too heavy to overwhelm the sweet and subtle texture and flavour of these luxury fish. Generally anything dry, crisp and zesty with high acidity will pair well because these flavours enhance the inherent flavours of the fish - and for this reason wines with a salty tang are also a winner. Try a classic Chablis or a Sauvignon Blanc from the Loire Valley like Sancerre, Puilly-Fume or Menetou-Salon. A young Chenin Blanc or Vouvrey. Albariño from Galicia in the north-west corner of Spain, or its Portuguese counterpart Alvarinho. Austria's Grüner Veltliner and Greece's Assyrtiko are also good options. With Italian whites the list is endless - try Pinot Grigio, Frascati, Fiano, Pecorino, Vermentino or Grillo.
Raw Fish
There are many variation of sushi, sashimi and ceviche, but in general these are delicately flavoured foods, and bone dry, minerally whites like Picpoul, Albariño, Assyrtiko, Vermentino, Muscadet and Sancerre are a good match, as are Sparkling Wines because of their bright acidity.