Pairing food and wine is a serious matter, there are rules and suggestions to know in order to enjoy the magic of pairing to the fullest.

Still white wine tends to be the preferred choice to accompany fish, and this is for a few reasons. Its light and fresh profile is able to underline the delicate flavors of the fish without covering them.

Furthermore, its acidity perfectly balances the fats of the fish , creating a harmonious balance and sublimating the sensations given by fish and wine when consumed individually. However, it is not a hard and fast rule.

We will explore further whether red wine can find a place on the table where fish is the main dish.

Traditionally, red wine has been considered a no-go with fish, but the rules are changing and today it is important to dispel the idea that the only pairing is with white.

The choice of wine varies depending on the organoleptic characteristics of the fish, its processing and cooking techniques.

When pairing fish and wine, the game that must be played is that of concordance, so a marriage between fish and red wine certainly holds up with a light and low-alcohol wine , combined with a fish with a rich and full flavour, perhaps well seasoned. Some more robust fish, such as tuna or salmon, can pair perfectly with a good light red or Pinot Noir.

When choosing wine when preparing fish, the characteristics of the food must be considered, if you start from the dish, and of course the wine.
You play by CONTRAST if:
If the fish preparation is fatty, oily or sweet; in this case the wine must respond with acidity, effervescence and/or tannin. If the preparation of the fish tends towards acidic, bitter or pungent notes, the wine must be soft.

Instead, we play by ANALOGY:
If the preparation of the fish leads to aromatic and spicy sensations or if the dish is particularly structured; in this case the wine must be intense and/or persistent, be aged and/or complex, be alcoholic and/or full-bodied.

Each type of fish has its own peculiarities. To be clear: sea bass needs a different wine from the one that accompanies salmon .
Some examples to understand the type of fish and their characteristics:
Mackerel belongs to the blue fish group, widespread in the Mediterranean, Atlantic, British Isles and Canary Islands. The meat is pink and has good fat content.
Salmon is typical of the cold seas of the North (Scotland, Norway, Canada); there are different varieties, such as Atlantic, Royal, Red and Silver salmon; It lends itself to different cooking techniques, is tasty and has a good fat content.
The eel is widespread in the Mediterranean, Baltic and Atlantic Seas, its meat is rather fatty, firm, with many bones.
The swordfish is a species that lives in both temperate and tropical areas; its flesh is firm, medium fat, pink in colour.

Fish changes its flavor a lot depending on how it is cooked.
For example , grilled fish develops different characteristics compared to fried fish or crudités . For this reason it pairs well with full-bodied and complex whites, aromatic or rosé wines. Some examples: Greco di Tufo, Sylvaner, Sauvignon, Verdicchio di Matelica .

With boiled or steamed fish you can serve dry, young, savory, not very structured wines, even fresh or lively if the dish is accompanied by fatty sauces such as mayonnaise: Vermentino di Sardegna or a Falanghina .

For a soup (guazzetto) or a fish broth we recommend a scented wine or a soft rosé if tomato is also used. Some examples? Grechetto, Coronata Val Polcevera, Sciactrà, Salice Salentino Rosato, Bolgheri Rosato .

If you cook fried food , the dish will be greasier and fatty, so you need an acidic and/or effervescent wine, including for example Pecorino, Erbaluce, Albana, Carricante, Bardolino, Per 'e palummo, Alta langa .

Fish cooked "meunière", i.e. white-fleshed fish coated and browned in butter, prefer dry, young white fish, with good acidity and medium light. For example: Trebbiano d'Abruzzo, Torbato, Chardonnay, Italic Riesling, Verdicchio di Jesi, Cortese .

Friulano, Pinot Grigio, Frascati Superiore, Sauvignon, Trebbiano Toscano, Ribolla, Chablis go well with baked fish , ideal for many fish including sea bream , sea bream, mullet and gurnard .

The sauces or condiments that accompany the fish are another fundamental aspect. These condiments can complement or even transform the flavor of the dish. For example, a butter sauce will require a different wine than an exotic ginger-lime sauce. Therefore, it is important to combine wisely, also considering the sauces if present.

Never forget to consider the menu as a whole. If fish is only part of your meal, make sure the label you choose also fits well with the other dishes served.
If you want a wine that accompanies from starter to main course, here's a valuable tip: bubbles, from Champagne to Prosecco, pair perfectly with a wide range of dishes.

The acidity of the wine can make a difference, especially if you prepare oily fish. Fatty fish, in fact, like eel for example, requires a wine with good acidity to balance the rich, fatty flavor of the fish. Conversely, for lighter fish, such as trout, a wine with lower acidity can be an excellent choice.

In this article you will find the general rules but pairing wine and fish can be a great culinary adventure. Daring is not only allowed but also a winner: try different combinations to discover which pairing of fish and wine best satisfies your palate.

If you're undecided about which wine to choose for your fish lunch, a sommelier can help you find the perfect choice. In fact, sommeliers dedicate much of their training to exploring the art of culinary pairings, so they are able to offer truly informed advice to improve your pairings and your gastronomic experience. If you don't want to make mistakes, purchase a signed Sommelier Wine Box with a selection of niche wines chosen for you: if you wish you can also agree with our sommeliers on the selection based on your dishes.