Fish and wine: pure harmony. For fish soups

The harmonious union of fish and wine is famous for its exquisite flavor nuances. The immutable rule is that white wine goes best with fish. However, enlightened chefs will be happy to tell you that a glass of red wine can make a worthy pair for a fish dish.

Developing a sense of taste

The logic of the well-known combination of white wine and fish is explained by the not entirely harmonious nature of the latter. The fact is that most varieties are high in salt, which does not interact well with the tannins of red wine. In addition, nature has endowed the fish with a delicate taste. And if you combine it with rich red wines, not a trace of tenderness will remain. But white wines, on the contrary, are capable of not only preserving the finest harmony of flavors, but also highlighting subtle nuances. White wine is favored by light sourness and effervescence, which best balance out too fatty fish varieties. To make a good choice, you need to listen to your own feelings. The duration of the aftertaste of the dish should correspond to the duration of the aftertaste of the wine.

However, there are exceptions to every rule, and among red wines you can also find a harmonious addition to fish dishes. This trend took hold not so long ago and appealed to many gourmets with a craving for original novelty. Therefore, today in restaurants you can often see a combination of grilled salmon or sea trout with a glass of red wine. Fans of fusion-style experiments even manage to combine red wine and seafood sushi. Be that as it may, one rule remains the same for any combination: the nobler the type of fish, the more elite the wine should be.

What kind of wine does fish like?

The fish itself is ready to suggest a few simple rules that will help you choose a decent drink to go with it. For delicate varieties of fish - light wine. Conversely, saturated fatty varieties produce thick, complex wines. In other words, the fish should not dominate, and the wine should not overwhelm the taste of the dish.

The method of preparation also plays an important role. Raw fish is ideal for young wines with sharp acidity. For a more intricate tandem, you can take champagne or some sparkling wine. Do you prefer healthy food? Then you should choose light wines from the Loire to pair with steamed fish. Smoked fish loves a complex combination of rich acidity and at the same time sweet notes. These requirements are fully met by Gewürztraminer, Riesling or Pinot Gris wines. Aged wines with a bright fruity bouquet, such as Sauvignon Blanc or Chablis, will successfully complement the smoky taste. But fried or grilled fish allows both white varieties, rosé and even light red wines, like Pinot Noir. The classic Russian appetizer in the form of herring goes well not only with vodka, but also with dry Fino sherry.

If you are planning to prepare a complex dish, such as a casserole or a hearty fish pie, it is best to complement them with young wines with intense flavors. White Californian Sauvignon or pink Austrian Schilcher will go equally well with such dishes. Red varieties, for example Blauer Zweigelt or Bourgogne Rouge, would also be appropriate here. The main thing is that the wine should not be too strong.

Choosing the right drink can make all the difference to the sauce. Thus, fish with cream sauce will fully open up under the influence of white Burgundy wine, which has a complex structure and rich bouquet. Fish with red sauce is just the case when you can safely uncork a bottle of red wine. However, in this case, the choice should be made on varieties that are not too tart and have a low tannin content. Pinot Noir or wines from the Graves region will be a good solution. Another win-win option would be dry rose wines - Californian Zinfandel or Spanish Tempranillo. Fish with garlic sauce or complex spicy seasonings will sparkle with all its flavor facets if you add wines with berry tones to it - Riesling, Pinot Grigio or Traminer.

What to combine seafood with

Only seafood can compete with fish in sophistication, especially if you choose the right wine to go with it. Perhaps the most famous combination is oysters and champagne. However, this union cannot be called successful. The reason for this is oyster juice, which interrupts the subtlest flavor nuances of champagne, and, moreover, is absolutely not in harmony with the sweet aftertaste of brut. The choice of wine for oysters should take into account their origin. Thus, dry white Muscadet wine is best suited for French oysters, and New Zealand Sauvignon Blanc is best for Dutch oysters.

For laconic appetizers of shrimp and mussels, you can choose white table wine. Shellfish will reveal all their flavor subtleties if the glass contains wine with a rich, deep taste and nutty notes.

Lobsters, lobsters or spiny lobsters are exceptionally noble delicacies, so they require an addition to match. At the same time, choosing a suitable pair for crustaceans is much easier than dealing with them, observing all the rules of etiquette. Chardonnay goes best with their tender sweet meat. At the same time, its color and where it came from are absolutely unimportant: from France, Australia or America.

Creating time-tested harmonious combinations is just as interesting as experimenting with new flavor combinations. We wish you inspiration, successful discoveries and, of course, bon appetit.

When it comes to fish, many are guided by a popular stereotype and give preference to white varieties, without taking into account the type of product, its origin and the method of preparing the snack itself. But some fish dishes go much better with red or pink drinks. And white types of alcohol are very different from each other.

There are some rules for selecting a drink for a fish dish, which can be considered universal:

1. The more noble the appearance of a marine or freshwater product, the brighter and more complex the bouquet of the selected wine should be.
2. The taste of the dish should not drown out the aftertaste of the drink. For more spicy recipes for preparing a whole carcass or fillet, choose types of alcohol with a rich bouquet.
3. Tart, tannic wines do not go well with fish meat. In this tandem, they can leave behind a metallic aftertaste.
4. Drinks with a long aging period do not develop well in this combination.
5. Italian and Spanish wines go well with seafood dishes.

Choice of wine depending on the type of fish

What kind of wine is served with fish largely depends on its variety and origin. The meat of many species, both sea and river, contains salt in large quantities. This appetizer does not go well with tannic red wines. In addition, rich red grape alcohol will most likely drown out the delicate taste of fish meat. Most white brands will highlight this. The acidity of dry drinks harmonizes the taste of fatty fish snacks.

The origin is of great importance, since marine and freshwater species differ greatly in taste. Richer flavor and firmer texture in most types of seafood. Red sour, which has a low tannin content, is suitable for dishes made from them. For example, Italian brands: Valpolicella, Chianti, Tergoledo. Young red or dry pink alcoholic drinks are chosen for salmon, shark, tuna, fillet, the density of which is close to meat.

Delicate river fish with a delicate taste, as well as sea fish with white fillet and a light aroma (hake, catfish) or lean trout, go well with soft dry white wine, such as Cheninblanc, Sancrerre, Sauvignon Blanc and other brands, German Rieslings, Burgundy Chablis and Chardonnay .

White Riesling and red Pinot Noir are suitable for salty, spicy or with a strong characteristic taste of seafood (anchovies, sardines, herring, mackerel).

What wine goes with red fish?

When choosing wine to go with fish, special attention should be paid to dark types of alcohol, since traditionally brands of wine products of the same color are chosen to go with red meat. Salmon, whose fillets have an orange or pink tint, can be served with both red and white drinks. The choice of brand is influenced by the selection of spices and sauces that are used to prepare the snack, and the texture of the finished dish.

A versatile choice, a dry rose wine with fruity flavors, soft acidity and a mineral aftertaste. This drink allows the flavors of all components of the dish to reveal themselves. Pink stamps are suitable for red fish prepared in different ways: pates, smoked meats, boiled and stewed dishes.

Of the white wines, the best in this case is considered to be Pinot Gris, American or French, which is distinguished by a floral bouquet and an apple aftertaste. Red Pinot Noir is considered an excellent complement to salmon cooked with herbs. The variety has a soft berry flavor and light tannin. Red brands include Granache, Zinfandel, and Mencia.

Salmon, salmon or chum salmon prepared in a simple way (for example, steamed, seasoned with herbs and lemon) go well with Sauvignon Blanc, which has a herbaceous-mineral aftertaste and citrus notes. And salmon dishes with cream sauce are served with Chablis or Chardonnay, aged in an oak barrel, with an aftertaste of butter, nuts, bread croutons and dried fruits.

Pates and sushi go harmoniously with Riesling. Sauces with ginger, maple syrup, and garlic are deliciously complemented by Gewürztraminer - a semi-dry white with notes of exotic fruits.

Choice depending on cooking method

What kind of wine is drunk with fish depends on the method of preparation, spices and sauces used. Depending on these factors, as well as on the purpose of the dish (main or appetizer), the type of alcoholic drink is chosen. Raw fish in the form of sushi, sashimi, carpaccio is delicate in taste and has a subtle aroma that should not be drowned out. Therefore, it is best to serve it with delicate dry, semi-dry white brands or brut champagne.

Sauvignon Blanc will go well with the most tender steamed fillet with a neutral taste. For dishes with sweet sauce or smoked appetizers, try a refreshing Riesling from the Spätlese category. The fried, grilled, baked carcass is served with pink, white or. Complex fish dishes go well with rose or young red wine.

If you have doubts about choosing an alcoholic drink, you can focus on the color of the sauce. For a creamy dressing, choose white varieties such as Chardonnay or Chablis. For dark - pink Tavel, Merlot or other red.

The more complex the sauce, the richer the taste and bouquet of alcohol can be. If a particular brand of drink was used to prepare the dressing, then it is also served with the finished dish.

In order for fish and wine to fully reveal all their flavor characteristics, the drinks are served chilled.

High-quality table white wine is cooled to +8...+12°С, elite varieties aged in oak barrels - to +13...+15°С, and semi-sweet white wine - to +6...+8°С. The higher the temperature, the more clearly the shortcomings of the drink appear. Hypothermia can lead to the fact that the bouquet of alcohol will not open at all.

Red table varieties are served at room temperature (+16…+18°C). If the drink is colder, warm it up with your palms directly in the glass. At lower temperatures, the astringent taste of tannins is stronger. When overheated, the acidity and alcohol are felt stronger, and the aroma evaporates.

The wine is cooled gradually over 3 hours. You can serve the bottle in a bucket with a mixture of water and crushed ice. No ice is added to the glass.

The combination of these two products, in my opinion, is the most interesting and gastronomic union. Delicate, nutritious fish dishes can be perfectly complemented by a variety of white, rosé, and, on special occasions, red wines. There is no leader in this pair; alone, neither fish nor meat are as valuable as if they were correctly matched to each other by an experienced sommelier and competently served to a sophisticated gourmet. However, taking into account the basic principles of pairing wines with fish products, you can achieve interesting and, most importantly, tasty results at home.

There are several established opinions about how and with what to eat fish, for example, only white, dry wine is served with fish, or that smoked fish can only be consumed with beer, in its raw form - it is generally inedible! This is all not true and there are many options on how you can diversify the fish menu and make it more attractive by choosing the right wine.

To begin with, let's define the basic three rules that must be followed when choosing wine for a dish.

Rule #1: The more tender the fish, the lighter and more delicate the wine should be. And, on the contrary, a rich and thick wine is better suited to fish that is fatty and satisfying in taste. This principle of similarity is observed, in general, in most cases of gastronomic pairings of wines and dishes. It is very important to take into account the structure of the fish, otherwise the wine may overwhelm its taste, or the fish will dominate if the wine is not rich enough.

Rule #2: It is important to consider how the fish is cooked. If raw, these will be young wines with bright and sometimes sharp acidity. An interesting combination would be with champagne or sparkling wines. Steamed dishes will go well with delicate and light white wines, for example from the Loire Valley. Wines from the Riesling, Gewurztraminer or Pinot Gris varieties, which have good acidity and some sweetness at the same time, are suitable for smoked fish. Fried or grilled fish can be served with aged white wines from the New World, also rosé, and even light red Pinot Noir wines. And to accompany the salted herring so beloved by Latvians, you can try dry Fino sherry.

Rule #3: Sauce for fish can completely change the choice of wine. As you know, sauce is one of the most important components of a dish, influencing the overall taste impression of it. For example, fish served with a creamy sauce goes well with Burgundy white wines, rich in aromas and strong in structure. Fish with red sauce can accordingly be accompanied by red wine, but it is important to remember that thin fish meat “does not tolerate” tannin wines. Therefore, it is worth giving preference to wines from varieties with low astringency. These may be wines from Pinot Noir, or mature French wines from the Graves or Bergerac regions with already weakened tannins. A universal option is dry rose wine, for example, from the Spanish Tempranillo variety or Californian Zinfandel.

Quite often it happens that a housewife who has excellent knowledge and practical experience in cooking, who has prepared an exquisite table, but has a very vague idea of ​​what wine to serve with meat or fish, makes a hasty and ill-considered decision, offering drinks that cause outright dissonance, and beautiful , a magnificent feast, for which a lot of effort was spent at the stove, turns into a banal eating of “heated” food. The impression is blurred, despite the efforts of the owners of the hospitable house.

In a restaurant that values ​​its reputation, you can count on the help of a sommelier, who will help organize a treat that complies with all the rules of wine etiquette. But what if you plan to receive guests at home?

It is better to buy for the first time a wine that you have not personally tasted before, not in an ordinary supermarket with a self-service system, but in a specialized retail chain. If you don’t understand the types of wines, specially trained staff will help you make the right choice.

Don’t try to immediately remember the range of all wines: their classification, not to mention the range on the world market, has reached tens of thousands only among the most famous brands.

If the wine store has some special and rare wine in its assortment, then the consultants will definitely try to draw your attention to it. Sommeliers working in branded wine stores are experienced psychologists, so they often know how to evaluate a potential buyer who appears on the doorstep. Noticing the visitor’s confusion, they will give you maximum attention, listen carefully and help you make the best choice, taking into account all your wishes.

In a retail chain, there are marketing rules, according to which the most expensive product is located so as to “catch the eye,” that is, in the center or on the top shelves of the display case. Therefore, cheap wines are most often displayed on the lower shelves. Above are more “deserved” drinks, according to recognized world standards. When going shopping, you will have to think about the question of why you are buying wine and evaluate your financial capabilities.

What wine to choose for meat

If wine is needed to prepare a marinade, then you can opt for dry wines with a strength of no higher than 8%, which are an excellent substitute for vinegar in the recipe. Sometimes in cooking stronger, dessert wines are used, which have a certain aroma and taste necessary for the dish.

For use for culinary purposes, it is also necessary to take into account the principle of compatibility of wine with meat and fish, cheese and eggs, and other products included in the recipe. If choosing the right one is difficult, stick to neutral shades.

The taste of red meat (beef, lamb, duck, game) is perfectly balanced by red wine, which contains tannins, which help break down the fats present in these types of meat in greater quantities than in white meat. The choice between dessert or table wine for red meat also depends on other components of the dish and spicy additives. It is preferable to add red wines with a higher sugar content to meat dishes with a sweet, oriental aroma of cloves, cinnamon, and citrus notes. At the same time, it will be very good if the recipe contains “sour” ingredients, which will balance the taste of the dish to the greatest extent.

Traditionally, meat dishes belong to the category of hot, main courses served after cold appetizers. At this point, it is customary to serve stronger red wines. They are not refrigerated: the room temperature of red wine not only fully reflects its aroma, but also does not cause a feeling of discomfort when combined with a hot dish. Dry red wines are served with cold appetizers or as an aperitif before lunch. The best aperitifs are sparkling wines, champagne or sherry, because they contain a sufficient amount of acid, as well as gas bubbles, which stimulate the appetite.

Accordingly, taking into account these nuances, red wine is selected for a red meat dish, but from a more expensive series, aged, vintage or collection wines, depending on the planned costs, which is served directly to the table. Red wine is uncorked 30-40 minutes before drinking so that it has time to react with air and open.

What wine to choose for fish

The existing stereotype that red wine does not go well with fish is destroyed by successful compositions of red fish, “noble” varieties, and some types of light red (for smoked red fish) or spicy pink (for shellfish or crustaceans) wines. Such a composition will look perfect and complete, especially if there are cheeses or meat snacks made from dry-cured or smoked meat products on the snack table with smoked red fish.

Fortified red wines, such as Madeira, are preferable to accompany hot dishes of red fish of fattier varieties or prepared using a noticeable amount of fats of animal or vegetable origin. For hot dishes of beef, lamb, game with red meat with a neutral taste, the same wines are selected, but with muted shades, for example, Cabernet Sauvignon. The tart aftertaste of red wines combines more successfully with complex sauces for red meat and recipes that use pronounced spicy additives.

It is important to take into account not only the taste, but also the aftertaste that the wine creates, because it is this that will directly interact with the taste of the dish served with it.

What wine to choose for poultry and sauce

It is customary to combine chicken, rabbit, turkey, and lean pork with white wines. The principle of their selection for appetizers and main courses is similar to the choice of red wines. But white wines, from the lightest to the aged, caramel shades, are cooled before drinking and opened during lunch, and not in advance.

Complex sauces that often accompany meat dishes often make it difficult to choose a wine that matches their taste.

Opt for a white wine with delicate, unobtrusive notes if the taste of white meat does not have bright and sharp tones. Pair a creamy chicken dish with Riesling or Sauvignon Blanc, and herbes de Provence will pair beautifully with Chardonnay. As a successful exception, the tart taste of red Pinot Noir is combined with Provençal sauces. If a white meat dish contains garlic and mayonnaise, serve it with sherry.

Serve lean white fish without sauce with light white wine, and choose a tart wine for fatty white fish dishes.

Try to choose a fruity wine for game.

Any meat or fish baked in the oven or on the grill is not capricious. You can serve this meat or fish without sauce with any wine.

It is better, of course, to get acquainted with the taste of this or that wine in advance, before preparing for the banquet. In restaurants, the chef and sommelier work hand in hand, thinking through the menu, but at home, preparing for a family holiday in a narrow circle, you will have to study wine etiquette on your own.

A conclusion is emerging: knowledge of wine etiquette is necessary for everyone, at least at an initial level, since it is not always possible to get advice from a professional.

Wine for fish dishes is perhaps the only alcoholic drink that most subtly highlights the taste of fish. If earlier, when choosing wine for fish, there was an opinion that red varieties in combination with seafood give a metallic aftertaste, now this statement has been dispelled. Red wine and fish go as well as champagne and fruit. The choice of wine depends on the type of fish and the method of preparing the fish dish.

What wine do you eat monkfish with?

The traditional combination of dense white monkfish meat and bacon in Mediterranean cuisine calls for red wine. Young Rioja complements the delicate taste of fish well, but the most elegant combination is achieved with Burgundy Pinot Noir.

A new style Rioja with soft berry flavors and a clear spicy accent.

Bouchard Pere et Fils Savigny-les-Beaune Premiere Cru Les Lavieres, .

Type of wine with which to eat monkfish: Pinot Noir - soft, sweet berry aromas with woody undertones, round tannins.

Bodegas Palacios Remondo La Vendimia Rioja, Rioja, Spain.

Variety: Tempranillo 50%, Garnacha 50%.

Wine for buzara fish

Buzara is a type of Mediterranean fish soup: a dozen varieties of fish, shrimp, scallops, squid, octopus and vongole. You can also safely order red wines with other fish soups from cioppino to chowder.

Tasca d'Almerita Regaleali Nero d'Avola. Sicily, Italy.

Variety: Cherry and black cherry aromas, medium body, expressive palate with notes of vanilla, sage and blueberry.

Gran Feudo Crianza Navarra. Navarra, Spain.

Types of wine for buzara fish:

What kind of wine do you drink with sea bass fish?

Sea bass with onion confiture in red wine is an exotic dish. Shallot confiture in red wine with cane sugar caramel gives the dish a light “burnt” taste and works as an intermediary between fish and red wine even better than sauces.

Zenato Valpolicella. Veneto, Italy.

Types of wine to drink with sea bass: Corvina Veronese, Rondinella, Molinara - young fresh wine with bright cherry aromas.

Umani Ronchi Rosso Conero San Lorenzo. Marche, Italy.

Variety: Montepulciano - sweetish fruity aromas, rich full taste with silky tannins.

Wine for grilled salmon

Of all fish, salmon is in second place in terms of loyalty to red wines after tuna. It is recommended to serve it as simply as possible, without complex marinades and sauces.

Clos Henri Pinot Noir. Marlborough, New Zealand.

Wine variety for salmon on mushroom: pinot noir with aromas of plum and cherry with spicy undertones, rounded taste.

Chivite Gran Feudo Crianza Navarra. Navarra, Spain.

Varieties: Tempranillo, Garnacha, Cabernet Sauvignon - bright aromas of berries with hints of smoke, soft and fresh taste with well-integrated tannins.

Wine for grilled tuna fish

Tuna is often served with red wines, without thinking about which ones, when in fact the texture of the wine is very important. It is necessary for the wine to have such a property as minerality.

Colterenzio Lagrein Alto Adige. Trentino-Alto-Adige, Italy.

Type of wine to go with grilled tuna fish: Lagrein with aromas of violets, blueberries and blueberries, full flavor with notes of spice and ripe soft tannins.

Mastroberardino Lacrima Christi del Vesuvio. Caspania, Italy.

Variety: Piedirosso - berry aromas, hints of spice, well-structured taste with delicate tannins.

What wine do you eat fried sole with?

In its pure form, it would hardly be worth combining delicate white fish with red wine, but if garlic cream sauce is added to it, then pinot noir in the Loire interpretation is interesting due to its minerality.

Henri Bourgeois Sancerre Les Baronnes Rouge. Sancerre, Loire Valley, France.

Type of wine for fried sole: Pinot Noir - aromas of cherries and sweet cherries with light woody notes, rounded taste with a bitter aftertaste.