Want to learn how to make a good meal even better? Follow these tips on selecting the right wine to perfectly complement your seafood dishes. There’s much more to know than merely asking for white wine with your fish.
Chardonnay.
Burgundy, California, and Australia.
Toasty oak, creamy vanilla and baked apples.
Riesling.
Australia’s Clare Valley and the Rheingau in Germany are fine choices.
Excellent acidity balanced with a touch of sweetness, and featuring citrus peel and mango.
Torrontés, from Argentina.
The torrontés produced in the Argentinean provinces of Catamarca, La Rioja, Mendoza, Salta, San Juan and Rio Negro are considered some of the best.
A full-bodied white with honeysuckle and citrus, slightly herbaceous, with a fine backbone of acidity.
Sauvignon Blanc.
Intense examples can be found from the Marlborough region of New Zealand, and Sancerre offers a classic French option.
Fresh-cut grass, gooseberries and grapefruit, with a zinging acidity.
Pinot Grigio.
Some California producers have great acidity, while Italian producers are generally softer. Both are excellent choices.
Aromatic and light bodied, with citrus and floral tones.
Chenin Blanc.
This choice is from France’s Loire Valley.
Slight sweetness, balanced with a tart acidity and featuring pear and honeysuckle.
Gewürztraminer.
Alsace (France), Tasmania and Canada all produce excellent examples.
Unmistakable aroma of lychee rose petals and Turkish delight. Opulent perfume and intensely aromatic, full bodied and exotic. Add a little to the steamer for full effect.
Albariño
Spain or Portugal.
Excellent acidity, balanced with full-bodied wood and an almost almond extract, cut-grass note and a persistent finish—very refreshing.
Chardonnay.
We recommend the unoaked, new world varieties from Australia or New Zealand.
Crisp and clean with uplifted peach, nectarine and tangerine, accompanied by good acidity.
Fumé Blanc.
California.
Creamy buttery oak, with classic Sauv Blanc acidity and spiced orange and tangerine on the finish.
Chablis.
This classic white hails from the Burgundy region of France.
Crisp, clean and steely, bursting with minerality and nervy acidity, plus hints of fresh fruit.
Muscadet.
This choice comes via the Loire valley of France.
Light bodied with a slight aroma of the ocean. Excellent acidity with a very clean finish.
Viognier.
We recommend the French, Californian and Australian varieties.
Very perfumed, with aromas of apricot, peaches, and honeysuckle and a light acidity.
Sauvignon Blanc-Semillon.
Hunter Valley, Australia and the Graves district of France produce classic examples.
A medium bodied blend with tropical fruits, some passion fruit and kiwi with a full bodied mid-palate and a nut-like finish.
Champagne or any high quality sparkling wine, as long as it is dry (Brut).
Champagne is French, and for other sparkling wine choices we recommend the Hungarian or Spanish varieties.
Toasted, fresh baked bread aromas, with bruised apples and toffee.
Chardonnay, unoaked.
New Zealand.
Fresh, crisp, clean and elegant, bright and full of nectarine and peach aromas.
Sauvignon Blanc.
We recommend the French and New Zealand varieties here.
Herbaceous, pungent, nettle-perfumed with racy citrus and fragrant kiwi, nectarines, and cut grass. Piercing acidity.
Soave.
This white comes from the Veneto region in northeast Italy.
Dry and floral with a steely note of minerality; round, pleasant on the palate, with blossom and peach. Clean acidity. We would also recommend a Chilean sauvignon blanc for its aromatic notes and dry finish.
Pinot Grigio
Italy.
Crisp and light with good citrus flavours, this is an excellent match for the delicate tastes on display with this fish.
Sauvignon Blanc.
Chile.
The crisp acid and clean grapefruit nose will balance the oil of the fish.
Champagne or any high quality sparkling wine, as long as it is dry (Brut).
Champagne is French, and for sparkling wines we recommend some of the Hungarian or Spanish varieties.
Toasted, fresh baked bread aromas, with bruised apples and toffee.
Vinho Verde.
This green wine is exclusive to Portugal.
Light bodied with a greenish tinge, it’s soft, with low alcohol content and a refreshing crispness and slight fizz.
Bourgogne Aligoté.
The best examples are from Bouzeron, a small village in Burgundy, France.
Refreshingly crisp with excellent aromas of stone fruit, apricots and peaches.
Pinot Gris.
France and New Zealand offer the best-suited varieties for this fish.
Off-dry, with sweet tones but great balance. Musky perfumed notes with a rich, full mid-palate. Some cooler regions produce wines with a little more acidity.
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