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Spanish monkfish1/14/2024 Try sparkling rosé with smoked salmon the texture of the bubbles makes a brilliant contrast with the soft fattiness of the fish. Dry rosés pair especially well with all kinds of salmon dishes – and you needn’t stick to still wines. When you’re pairing wines with fish that has a more meaty texture – such as swordfish or monkfish – as well as pink-fleshed fishes like tuna and salmon, the range of styles to choose from increases, as rosés and lighter reds will often work better than whites.įor example a chilled New World Pinot Noir would match equally well with seared tuna or seared salmon. A blanc de blancs Champagne ticks the box neatly for a decadent choice, but you’ll find blanc de blanc sparklers from all around the world at a variety of price points. But the truly winning combination with fried fish is a dry fizz, as the combination of bubbles and high acidity effortlessly cut through the batter. Again Alvarinho/Albariño or a crisp Sauvignon Blanc from Chile or New Zealand will work well. If your cod or haddock is fried in batter – either a light Japanese tempura or the classic fish and chips – look for a fresh, dry white with high acidity to counter the fattiness. Sauvignon Blanc – either fresh, zesty versions from New Zealand or more restrained herbaceous styles from the Loire Valley – makes a reliable option. Herby fish dishes call for wines that complement those flavours with their own vibrant herbal notes. Herbs such as dill, tarragon, parsley, chives, marjoram and lemongrass all work particularly well with fish. While ceviche, the vibrant South American dish of raw fish marinated in citrus juices, will pair well with Argentinian Torrontés or Chilean Sauvignon Blanc. Similarly for spicy fish tacos choose an aromatic Austrian Grüner Veltliner or German Riesling – again with a touch of sweetness to temper the spice. Try styles such as aged White Rioja or Loire Valley Chenin Blanc.Įxotic, spicy Alsace whites made from Riesling, Gewurztraminer and Pinot Gris, possibly with a touch of residual sugar, will pair well with Asian-spiced textured white fish dishes. This means you can opt for a more robust white wine, maybe with some oak or bottle age. Island whites from Sicily and Sardinia sometimes have a fresh salty tang that works well with simply grilled fish too. As well as the ever-popular Pinot Grigio, look for grapes such as Vermentino, Fiano and Grillo, which makes fresh, lemony wines. Find out more…ĭelicate and mild-flavoured fishes, such as plaice, sole and tilapia can be prepared quickly and easily by grilling or baking, and simply served with lemon and herbs. Spicy fish dishes call for a wine with some sweetness to balance the heat of the spices.ĭo you know somebody who wants to start learning about how to pair, taste and serve your favourite wines? Pairing & serving wine: a guide for the real beginner is a new online learning course from Decanter designed to introduce the basic principles and start beginners on their journey through the fascinating world of wine. For example, fish served with a creamy sauce will need a wine with high acidity to cleanse the palate between bites. So too will the other ingredients in the dish.
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