Did you think that as long as you paired white wine with fish then you had it covered? Pah, we say! Okay, we wouldn’t really say that but we would be quick to point out the flaws in your logic.
Okay, so broadly speaking, pairing a nice Sauvignon Blanc with a tasty fish dish is pretty much always a winner and it will no doubt go down a treat, but the pairing options go far beyond just that.
So, let’s have a look at a few different types of fish – some of the most popular eating species in the UK – with some of the best wines to go with your pescetarian pleasures.
The first thing you have to remember is that fish can be categorised into four sections, by texture and flavour, although some seafood chefs would openly challenge that. For the purposes of wine pairing, that’s the rule of thumb you should stick to.
The four categories are:
- Strong-flavoured fish
- Flaky fish
- Medium-textured fish
- Meaty fish
Of course, these days there is a staggering array of fish species available to us as consumers and, unless you’re Jacques Cousteau, you are unlikely to know many of the fish available to us in our fishmongers and supermarkets. In that case, always ask your fishmonger what the flesh of a particular species is like to eat; they’ll keep you on the right track.
We’ve created this little guide to give you an idea of which category some of our most popular species will fall into:
Strong-flavoured fish
Species such as herring and mackerel would fall into this category. Now, we know what you’re thinking; when was the last time you attended a dinner party with those fishy critters on the menu? It was probably a while ago. But, they’re under-rated and if you wanted to be as bold as to pair with them, you’d be looking at a fine Dry Riesling, Cava or, if you really wanted to push the boat out… Champagne. Yip, Champagne and mackerel. It might sound a little mad but it would work perfectly.
Flaky fish
Sea bass, haddock, pollack and, if you’re a flatfish fanatic, sole are all quite flaky fish and, for us, they’re nothing short of a joy to cook with.
Flaky fish also tends to be quite lean and offer delicate flavours so we’d suggest going with a sprightly white, perhaps with a subtle zesty kick.
A good Sauvignon Blanc is a no-brainer here but also consider a Pinot Grigio or a Chablis.
Medium-textured fish
Think of the stunning monkfish, or even the humble trout as obvious species in this category. We’d even throw snapper in this category too although you might argue it would be in with the flaky fish.
If you have monkfish on the menu, you’d better be investing the same amount into your wine. We’d go for something like a Semillon or a really good New Zealand Sauvignon Blanc. You wouldn’t go wrong with a lively Pinot Gris either.
Meaty fish
The big meaty species are also some of the most threatened species (we’re thinking specifically about tuna and swordfish here) so take care when sourcing your fish. Could you get any better than some top-class Scottish salmon in this category? What to serve alongside this delicious dish?
This list could go on forever but we’d plump for a Soave or even a dry Rosé.
Have these options got you thinking about your next fish dish and wine pairing? Check out our online store here or pop into the shop at 133 High Street, North Berwick.
