Wines and fish

The best wine to accompany fish: our top recommendations for connoisseurs

Wine and fish: a classic combination on the plate

Pairing wine with fish is a true classic of haute cuisine and offers countless moments of enjoyment. It's not just a matter of serving any wine with a fish dish – choosing the right wine can enhance the flavour of the fish and complement it harmoniously. The choice of wine is crucial when it comes to how well it comes into its own on the table. It is particularly important to consider both the type of fish and how it is prepared.

Why white wine is so popular with fish

White wines are traditionally the preferred accompaniment to fish dishes. Their lively acidity and fresh aromas go perfectly with the delicate structure of many types of fish. The aroma of white wines plays a decisive role, as it emphasises the sensory characteristics of the wine and makes it an ideal accompaniment to fish dishes. In addition, the acidity helps to keep the delicate flavour of the fish fresh and lively on the palate.

Sauvignon Blanc: the fresh all-rounder

Sauvignon Blanc is a prime example of a white wine that goes well with fish. Its aromas of citrus, gooseberry and sometimes even subtle herbal notes make it a versatile accompaniment. It goes particularly well with plaice, sole or cod prepared in the classic style.

Chardonnay: Complex and powerful

A Chardonnay, especially if aged in oak barrels, offers a perfect complement to fried salmon or monkfish with its buttery and vanilla notes. Chardonnay aged in oak barrels develops a velvety and complex aroma that highlights the quality and flavour nuances of the wine. Depending on how it is aged, it can be served with both delicate and stronger fish dishes.

Heida: Fruity freshness with delicate dishes

Heida is a true all-rounder when it comes to wine and fish. With its invigorating acidity, freshness and delicate fruitiness, it goes well with light or lightly spiced fish dishes, but is particularly good with Asian fish dishes such as sushi or sashimi, or with fried zander or steamed trout. 

Pinot Gris: Soft and balanced

Pinot Gris, or Grauburgunder, captivates with its mild acidity and creamy texture. It goes well with fish dishes that are a little more spicy or with combinations with creamy sauces, such as cod in butter sauce or sole in lemon cream.

Rosé wines: fruity accompaniments for light fish dishes

Rosé wines offer a light, fruity alternative to classic white wines. Rosés are particularly good with grilled salmon, tuna or prawns. Their freshness and delicate red berry aromas add lively accents. Choosing the right wine is crucial for the taste experience and can perfectly complement the flavours of fish dishes.

Red wine with fish: is that a good combination?

The rule of thumb that only white wine goes with fish is long outdated. Light red wines such as Pinot Noir are very well suited to stronger fish such as salmon, swordfish or smoked trout. It is important that the red wine has low tannin content and is not too heavy, so as not to mask the delicate flavour of the fish.

Which wines go well with which types of fish?

• Plaice and sole: Pinot Blanc or Silvaner
• Cod and zander: Humagne blanc or Johannisberg
• Salmon and swordfish: Chardonnay or Pinot Noir
• Monkfish and tuna: Rosé or barrique-aged wines with Chardonnay
• Trout and smoked fish: Pinot Gris or light red wine
• Sea bream: Silvaner or Chardonnay

Seafood and wine: treasures from the sea

Oysters go well with a mineral Sauvignon Blanc or a fine Champagne. Another excellent choice is Crémant de Bordeaux, which is often served with delicate fish dishes such as oysters. Prawns go wonderfully with a fruity rosé, while mussels are classic partners for Pinot Gris or Sauvignon Blanc.

Sushi and sashimi: fine accompaniments sought

A light, fresh Riesling or a dry Pinot Blanc is recommended with sushi and sashimi. These wines perfectly complement the delicate flavours of raw fish without overpowering them. A Pinot Blanc goes particularly well with white and lean fish, as its light acidity harmoniously complements the delicate flesh, especially when served with creamy and rich sauces.

Preparation and wine selection: a harmonious pairing

The method of preparation also has a decisive influence on the choice of wine. Whether grilled or pan-fried, the method of preparation can significantly influence the flavour characteristics of the dish and its pairing with wines. Steamed or poached fish call for fresh, acidic white wines. Grilled or fried fish dishes can be paired with stronger wines.

FAQs about wines with fish dishes

Which wine goes best with fried salmon?

A lightly barrique-aged Chardonnay is an excellent choice for fried salmon, as it supports the rich flavour. Oak ageing gives the wine a velvety and complex aroma that ideally complements the nuances of the dish.

Can I serve red wine with fish?

Yes, a light Pinot Noir or Spätburgunder goes well with fatty fish such as salmon or tuna.

Which wine goes well with sushi?

A dry Riesling or Pinot Blanc is perfect with sushi, as they complement the delicate flavours without dominating them.

Which wine goes well with oysters?

A classic champagne or a mineral Sauvignon Blanc is ideal with oysters, as they enhance their freshness and saltiness.

What is the best wine choice for smoked fish?

Smoked fish calls for wines with some body, such as Pinot Gris or a fruity rosé.