Best Wines to Drink With Classic Fish Dishes

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Wine Pairings For Classic Fish Dishes

White fish

White fish, such as plaice, Dover or lemon sole, are characterised by their delicate flavours and flaky, tender meat - and you’ll need an equally delicate, light white wine to match.

Opt for a dry white, such as an Italian Pinot Grigio, Austrian Grüner Veltliner or Portuguese Albariño – all would be excellent pairings, with their bright acidity, citrus flavours and herbal, peppery hints.

Medium-flaky white fish, such as trout and cod, have less robust flavours, so you’ll want a fuller-bodied wine with complementary citrus and herb flavours that won’t overpower the fish’s natural flavour.

Chardonnay, either unoaked or lightly oaked, is a good answer. Haddock and sea bass (the bolder, meatier fish in this category) pair deliciously with a rich Alsace Pinot Gris.

Meaty fish

Popular because of their thick texture and fatty, heart-healthy quality, meaty fish such as salmon, tuna, swordfish and monkfish are enjoyed across the world in various cuisines. These fish are known for their naturally strong flavours and thicker texture, so a wine with bolder flavours and robust structure makes a successful pairing.

We’d suggest a full-bodied white, such as an oaked Chardonnay or aromatic Viognier. For red wines, a medium-bodied French Pinot Noir with high acidity helps cut through the richness of this type of fish.

Oily fish

For rich, oily fish - such as herring, anchovies, sardines and mackerel - the perfect wine pairing is less about finding flavours and body that match up, and more about finding a wine that can cut through the oiliness while still complementing their meaty texture and strong flavours.

A zesty white wine with distinct citrus flavours can do just that. Albariño is an excellent choice, with zingy acidity and fresh flavours of lemon zest and grapefruit, plus hints of complementary salinity.

1. Fish pie

A hearty dish, fish pie features a mix of fresh and smoked cod, haddock and salmon. Cheese also features heavily, adding to the creamy texture and crispy top.

Because of this wide variety of fish types and flavours, you’ll want a versatile white wine that can cut through the creaminess but still add a hint of freshness. A lightly oaked Chardonnay is the wine for the job, with creamy, citrus flavours and balanced acidity.

Wine recommendation: Aluado Chardonnay - a white with a zip of freshness, along with appealing ripe peach fruit.

2. Fish curry

Many fish curries heavily feature warming spices, meaning you’d need a wine that can battle the heat. Sweeter white wines such as Riesling or Gewürztraminer, or a fruit-forward Pinot Noir, served chilled, are delicious, reliable pairings for spicy dishes like curry.

Wine recommendation: Hunter's Marlborough Riesling - a lime-fresh dry Riesling that has won Trophies galore.

4. Sushi

When you're indulging in sushi, the wine you choose should enhance, not overpower, the fish's delicate texture.

Sashimi and a dry white - such as Chablis - is a match made in heaven. Salmon nigiri and hosomaki, with their delicate, fatty flavours, suit both light white and red wines.

If you're dealing with heat, whether from wasabi or a spicy sauce, match your sushi with an off-dry wine like Riesling, Chenin Blanc or Prosecco.

If you prefer red, a light-bodied Burgundy Pinot Noir, with a silky texture and bright flavours of raspberries and redcurrants would make an excellent pairing. For special occasions, go for a dry sparkling Crémant or classic Champagne.

Wine recommendation: Roche Lacour Crémant de Limoux - a superb alternative to Champagne, at a much more affordable price.

Salmon

A favourite of aperitifs and Sunday brunches, smoked salmon is a versatile salmon dish that can be paired with red, white and sparkling wines.

A dry Prosecco or Champagne is a festive choice, the high acidity and lively bubbles cutting through the rich, oily texture. With its smoky, more intense flavour, a rich, ripe red like a Beaujolais could work.

To balance the richness of creamy salmon dishes, opt for a white wine. A Chardonnay from Burgundy or a Loire Sauvignon Blanc would be excellent choices.

Wine recommendation: Domaine Daniel Reverdy Sancerre - Elegant, top-vintage, citrus and mineral-fresh Sancerre from one of our all-time favourite producers.

5. Oysters

Champagne and oysters is the classic match – although an English Sparkling Wine (with English oysters) could be even better.

For a more casual wine pairing, Picpoul de Pinet is the answer – a French white with a great saline edge known locally as ‘le vin des huîtres’ or ‘the wine of oysters’.

Wine recommendation: Harrow & Hope - superb English Fizz from Henry Laithwaite's award-winning winery in Marlow

6. Moules Marinière

The classic match for Moules Marinière is Muscadet. From the most westerly part of the Loire, close to the Atlantic, it’s a fresh, lemony style of white wine with a sea-breeze freshness.

If you fancy something a little different, try a Sauvignon Blanc. A New Zealand Sauvignon might be a little too aromatic – so save yourself a few bob and pick something from Chile or South Africa instead.

Wine recommendation: L'Epiphanie de Constantia - a hush-hush parcel of top-class, citrusy Sauvignon from an historic Cape estate

7. Seafood Paella

You’ve a feast of flavours here – with the meatier flavours of prawns, the richness of the tomatoes and the heady aromas of the saffron. And that means you can be a bit more adventurous with your wine choices.

White Rioja would be lovely – its fresh lime flavours and creamy richness will cut through the flavours and also match its weight. A Spanish rosado could work brilliantly too – treading a balance between the zippy citrus flavours and juicy red fruit notes.

If you prefer red, try a young Rioja Joven or a Beaujolais. For something a little different, you could even try a dry sherry such as a Manzanilla or a Fino. The salty flavours will go beautifully with the seafood – and even better if you’re having tapas for starters.

Wine recommendation: Barón de Barbón Rioja Blanco - Our No.1 bestselling white Rioja. Scintillatingly fresh.

8. Fish and Chips

A staple in many British households, a plate of fried fish is a welcome sight, especially newspaper-wrapped from your local chippy. Traditional fish and chips in the UK typically use cod, but haddock and plaice are popular alternatives.

A dry sparkling wine, such as Champagne, Prosecco or Cava, helps cut through the fattiness of the frying oil, while its fresh citrus flavours complement the flaky white fish, and lively bubbles introduce a fun texture alongside the crispy batter. This wine pairing works for a plate of fresh, crispy calamari, too!

Wine recommendation: ¡H! Barcelona Hola Organic Cava - Elegant, crisp, fruity and refreshing.