There used to be a simple rule about always only having a white wine with fish. This is a sensible rule because many of the best fish dishes are uncomplicated and could be theoretically spoiled by a complex red wine.
When cooking a salmon for example it is rare that a Champagne, Chardonnay or Pinot Noir would clash with the flavour, so these are safe bets.
However, the rules about only red wine with fish dishes can be broken. This is particularly true with meatier fishes such as sturgeon, tuna, and swordfish. You could try reds such as merlot, pinot noir or a beaujolais with these fishes.
With grilled fish a Chardonnay or Voigner can be a real treat.
If you like french wines then a Sancerre or Pouilly Fumee (both Sauvignon Blancs) go amazingly well with buttery white fish dishes.
When we eat a bouillabaisse (a fantastic fish stew from the Provence region of France) we opt for the local french wine (cassis) because there is enough strength in the wine to enhance the palette without clashing against the fish. Also popular with this dish is the Rose produced in southern Provence.
Gruner Veltliner is a fantastic Austrian grape that has once again appeared on our mine merchant’s shelves. This is a particularly ‘food friendly’ wine, with pear aromas that work beautifully with any fish dish with mushrooms in it.
