Food and wine pairings: fish

 

While summer is often synonymous with barbecue season, let's not forget that fish is king in our restaurants. seaside holidays The maps there generally offer a wide fish selectionwhich should be accompanied by a good wineHere too, the wine list often offers a multitude of possibilities.

Which wine should I choose to pair with a fish dish?

Certainly the nature Fish is a factor to consider, but the ideal choice very often depends on the preparation method selected.

Each fish has its own wine

While it is generally recognized that the choice of white wine is essential with a fish, particularly because of its freshness and her light, sublime body the delicate flesh The choice of food remains wide. Furthermore, certain dishes and fish pair very well with red wine. First, it is necessary to analyze the origin fish served. To do this, one must first distinguish between freshwater and saltwater fish. Freshwater fish pair wonderfully with dry, round white wines such as a Meursault or a Graves wine, while saltwater fish, with their firmer flesh, call for powerful wines. White Burgundy wines are an ideal choice. Puligny-Montrachet or even a good Chablis They enhance the pronounced flavor of a well-cooked sea bass. Beyond the origin of the fish chosen, the criterion to analyze when selecting the perfect wine is above all the type of dish.

The way the fish is cooked influences the choice of wine.

Indeed, the choice of wine will obviously differ between smoked trout and trout cooked in parchment paper. Smoked fish have a pronounced flavor and a melting flesh with which it is appropriate to drink white wines costsexpressive and mineralsSmoked salmon, for example, can perfectly withstand a Sancerre or a Pouilly FuméWhether pan-fried or deep-fried, fish pairs well with dry, crisp white wines such as a Saint-Joseph or a Hermitage from the Rhône Valley or even a Riesling from Alsace. Grilled sardines or salmon are relatively fatty fish and perfumed on which crisp white wines and fruity offer a perfect match. Finally, the prepared fish in the ovenRoasted or braised meats call for dry white wines, while roundness and in flexibilityA roasted sea bass, for example, would be delicious with one of the Rhône Valley wines mentioned earlier, or a Côtes du RoussillonServe braised fish with the wine used during the cooking is also a suitable choice.

Fish and red wine: thinking outside the box

THE red wine is rarely associated with fish dishes, yet some of them are absolutely perfect for it. Indeed, fish with the red flesh Fish such as tuna, mackerel, or swordfish may guide the choice of bottle towards a red wine. young, costs And light such as those produced in regions where the temperature drops at night. Pinot Noir from Burgundy orAlsace or wines made from Gamay or Merlot are perfect candidatesThe name Chassagne-Montrachet, better known for its white wines, produces crisp and elegant red wines that know how to enhance firm flesh of a John Dory. In addition, to accompany red mullet, a Bandol rosé or red It's a perfect fit. rosé wine, like the one mentioned above, can indeed be a good compromise with cod with aioli, for example, or with the famous bouillabaisse. However, it's best to avoid red wine with steamed fish, as the wine's intensity would overwhelm it. Fish cooked on a griddle is a better match. sauce The type of wine used is also important; a bottle of red wine will go perfectly with a tomato-based sauce.

Three key takeaways from this article: origin, cooking And audacity.

Head over to our Cavissima store to help you choose the perfect wine to accompany your next summer meal!