The Ultimate White Wine and Fish Pairing Guide
There are some things in this world that are just born to pair together: bacon and eggs, Sonny and Cher, bell bottoms and Woodstock. White wine and fish pairings should really be on that list too. A fresh filet of tender fish and a bright, luscious white wine is a match made in heaven.
But with the wealth of wine and fish varieties, there are bound to be pairings that are better than others! If you’re looking just for summer dishes, here’s a guide to pairing all the classic summer dishes with the tastiest summer wines!
Want to start with a summery wine and then pair your fish? Here’s a list of the best summer wines to get started. And a selection of classic springtime wine pairings too!
For a guide to red wine and meat, click here!
Not ready for an in-depth guide? Check out this beginner’s guide to finding which wines you like best!
Mild Fish
Mild fish tend to be sweet and delicate, lacking some of that intense “fishy” flavor that keeps weaker humans away. Most of their flesh is white and flaky and they combine well with light citrus or cream sauces. Nothing overwhelming or their delicate flavors are lost. And many can be cooked whole for fancier parties!
Black/Striped Sea Bass and Branzino
Bass and Branzino are two of my favorite fish. They are so versatile. And absolutely stunning to serve to guests. The flavor is definitely mild and sweet and the flesh of both is so delicate and tender. Sea bass tends to be larger than branzino, so you’ll see it filleted more often. Branzino’s bones are so small, it’s usually served whole or halved.
Wine Recommendations: With these two delicate fish I actually like a bit of the pop of a Vinho Verde from Portugal. It’s like adding a spritz of lemon on top of your fish. If want to go more conventional, Sauvignon Blanc is also an option, but try to stick to French or California. The tropical notes of a New Zealand variety will be too heavy.
Sole and Flounder
Definitely flaky and light textured, sole can range from very mild to a little stronger depending on where it’s from. It does have a slightly meatier texture than other mild fish so it can stand up to a textured wine. Flounder is mild and sweet as well with a similarly firmer texture.
Wine Recommendations: Meatier texture with delicate flavor calls for textured whites like Grüner Veltliner or Muscadet. Güner has a very citrusy and spicy taste which cuts through the meatier textures. Muscadet is much drier but pairs well with lightly seasoned, flaky fish.
Tilapia and Catfish
It may seem odd to put these two in the “mild” category. Their tastes are somewhat controversial and I’ve heard some people say they taste “like dirt.” Fair point since catfish is a bottom feeder. But in general they taste fairly sweet and flaky. Tilapia has an incredibly mild flavor, vaguely like chicken, but sort of tastes like nothing at all.
Wine Recommendations: A bright New Zealand Sauvignon Blanc full of fruit and citrus will add a bit of flavor and zest to your tilapia meal. Southern fried catfish, on the other hand, would pair much better with an oaked Chardonnay which will stand up to breading!
Medium Fish
“Medium fish” refers more to the texture than the taste. These fish have firmer texture than many mild and light options. But they will still flake beautifully when cooked. Some have a slightly oilier texture and fishier flavor (arctic char) but most are still mild, sweet, nutty, and somewhat delicate.
Trout or Arctic Char
There’s no better way to impress guests than to serve up elegant individual whole roasted trouts. They are so delicious and tender and moist…everything a good fish should be. Trout flavor has nut-like quality with definite fish oils.
Arctic char is a pink or orange fish. The flavor is something between trout and salmon. It’s a little more oily than trout, but still very flaky.
Wine Recommendation: A peppy New Zealand Sauvignon Blanc is my go to here. It’s crisp, bright, and full of acidity that pairs so well with these two fish. (Some of that acid will cut through the oil in the char too!) The fruity notes in Sauvignon Blanc are a nice touch too.
Snapper, Flounder, or Grouper
Similarly mild and sweet flaky fish, snapper, flounder, and grouper are often served in filet form. They can all be baked, broiled, or pan-seared and the delicate nutty flavor shines best without too much extra seasoning. (Try a pan seared snapper recipe here!)
Wine Recommendation: Try a Chenin Blanc! There are many varieties of this versatile little grape. If you’ve seasoned them lightly or want to stick to summer, try a dry Vouvray or Montlouis. If there are strong flavors or side dishes, go for the off-dry version with Savennèires or even a Steen from South Africa.
Chilean Sea Bass
Chilean Sea Bass is so good it gets its own category. This truly melt-in-your-mouth fish has a texture so much like butter you’ll hardly know you’re chewing it. It flakes into large pieces and should be seasoned lightly. Of course, something that tastes so good is somewhat pricey. Fun fact: it’s actually not a bass at all. It’s something called a “toothfish” that looks very gnarly, but tastes like heaven. It is closely related to cod if you’re still hesitant. Which you shouldn’t be.
Wine Recommendations: Why not go all out and pair with a lovely Sancerre from the Loire Valley. Or a White Burgundy if you want bolder flavors. On the lighter side, Italian Vermentino is full and green which pairs nicely. Don’t pair a red. You’ll overwhelm it and lose the whole point of buying this $30 fish.
Cod or Haddock
Speaking of cod…these fish typically have large flakes of moist, sweet white flesh. Haddock is slightly sweeter and finer than cod. Both can be served in heavy sauces, although they stand on their own with light seasoning as well.
Wine Recommendations: If serving cod or haddock alone, pair with Pinot Gris or even an Albariño for a really summery option.
If serving in a tomato sauce or other spicy red sauce, choose a similarly spicy red like Syrah. The sauce will help the fish stand up to the wine, although you may lose some of those sweet flavors.
Meaty Fish
Meaty fishes will have denser flesh and very distinctive flavors. If the name of this category was at all mystifying… many of these fish can compare with thick cuts of meat like pork or beef. You’ll often find them served as full steaks or sliced as sashimi since they hold up well. So don’t be afraid to pair reds wines!
Tuna
Another of my favorite meals and member of the convince-baby-Kathryn-she-likes-fish brigade. Spoiler alert: it worked.
Tuna is the deep red fish you see laid out in an attractive steak-like manner at the supermarket. It ranges from magenta to bright pink, and its flesh is thick enough you might need a steak knife to slice through. The flavor is very distinctive, a little bloodier than most fish. But definitely more mild and less fishy.
There are many types of tuna: yellowfin, ahi, and bluefin are the most common. They all vary a bit in taste and cooking style, but the wine pairings will work for all.
Wine Recommendations: Tuna does pair with white, despite its color. Go with a vibrant Sauvignon Blanc if you are serving your tuna raw or with light Asian spices or lime. If you’re choosing a darker cooking style, try a textured white like Grüner Vetliner.
Want a red? Old-world Pinot Noir works well as its earthy tones mesh with the meat-like quality of tuna. A rich Grenache will also pair excellently with grilled tuna.
Salmon
I hated salmon growing up. So much so that my mother was shocked speechless when I requested her baked salmon on my first vacation home from college. Obviously it’s grown on me. So much so that I plan it into my weekly dinners. It’s incredibly versatile and easy to cook.
Salmon is has dense orange to pink flesh. Some find the oils too “fishy” (me as a child). But many who enjoy fish will find it one of the most mild flavors (me now).
Wine Recommendations: The denser meat and distinct flavor make a perfect pairing with big and bold Chardonnay or Viogniers. The buttery texture of chardonnay pairs will with the oils in salmon.
Salmon is one of the few fish that can stand up to red wine too. Especially if it’s charred, grilled, or heavily sauced. Pair with with something light like Pinot Noir, Gamay, or even Zinfandel.
Swordfish or Sturgeon
Swordfish and sturgeon both have a highly meaty texture combined with an extremely buttery and sweet flavor. There is high fat content in both of these fish which keeps the meat moist, rich, and flavorful. But, as their popularity will attest, they are less fishy than you would expect! Excellent for grilling or broiling, especially since they are only sold in steak cuts!
Wine recommendations: Try a rich Chablis or Chardonnay to match with the strong rich flavor of these fishes.
If you’re going for a red, keep it light. Pinot Noir is the best option…as with so many meaty fish.
Shark
Shark has the tendency to be a very intense and pungent fish. It’s best to grill or char it to get some of the strongest flavors and smells out. The meat is somewhat grainy and course, so sauces will be your best friend here. Mako is the best tasting but watch out for ammonia or other concentrated chemicals in all shark cuts.
Wine Recommendations: For a full steak, pick something like a Syrah to add some spice and fruit flavor. If you’re making shark kabobs with pineapple or other fruits (the best way) a slightly off-dry Riesling would be a lovely touch.
Mahi Mahi
Gaining more and more popularity now is this white fish. In fact, it’s one of the top most commonly consumed fish in the world! A cross between cod and swordfish, Mahi Mahi is the most “medium” of all the meaty fish. It’s taste is milder than many meaty fish, but its texture stands up to rough handling. Perfect for grilling or charring, it does just as well in a baked casserole or stew!
Wine Recommendations: Depending on how light you cook it, you may want to stick with light whites like Sauvignon Blanc. But my favorite combination with Mahi Mahi is definitely an off-dry Gewurztraminer!
Shellfish
Nothing is more summery than a glass of wine and a plate of fresh shellfish ready for the taking. In fact when you clicked on this article, that’s probably what you had in mind. Shellfish and white wine are a classic!
Scallops
Scallops are deliciously tender and sweet with a creamy texture. Deliciously rich and flavorful. If it wasn’t for their grassy and oceany flavor they could practically be a dessert.
Wine Recommendation: A perfect scallop pairing can change based on how they are prepared. Going for a creamy sauce? Chardonnay of South African Chenin Blanc, of course! If you’re sticking with lighter dishes, Sauvignon Blanc is the natural choice. It’s full of zesty acidity but its grassy notes pair well with scallops.
Shrimp
A quintessential summer dish: the shrimp cocktail. Full of delicious sweet and tender meat with a bit of a crunch, shrimp tastes like very delicate and distinct fish. But of course, that depends on how you prepare them.
Wine Recommendation: Shrimp cocktail pairs best with an off-dry Riesling that highlights the sweeter aspect, especially mixed with the spicy cocktail sauce. Shrimp pastas work best with bone-dry Muscadet so the shrimp flavor isn’t lost. Seared shrimp go well with a blend of Semillon and Sauvignon Blanc.
Oysters
Another classic summer dish: briny oysters! Perfect for grilling, frying, rockefeller, and serving raw. They have a very clear “of the sea” flavor, full of minerals and salt. The texture is…divisive. As divisive as the taste. It can be creamy and earthy. Or it can be salty and rubbery…or any combination therein!
I have a great affinity for oysters both because they are yummy and because they were a major force in how Vasiliy and I began our relationship. So personally, I think you should pair an oyster with a wine and a Vasiliy. But that’s just me. Not you. I don’t share.
Wine Recommendation: Prosecco or Champagne is a classic pairing, but I much prefer something non-traditional here. A bright Spanish Albariño is a sexy option and it does have some of that same pep and zip as bubbly. It’s citrusy, which is lovely, but it’s also slightly salty…what better to pair with oyster brine!
Mussels and Clams
Both mussels and clams have light, salty flavor, though mussels are much chewier and more earthy than their clam brethren. (Clams are on the rubbery end of the texture spectrum.)
Wine Recommendation: Mussels in wine and butter, a classic dish, needs a highly acidic and citrusy wine. Pinot Grigio and Sauvignon Blanc are excellent options to avoid too much fat and add a burst of lemony acid. Clams in cream go with Chardonnay and its buttery texture. But fresh clams will fit much better with Sauvignon Blanc or a White Bordeaux.
Lobsters and Crab
Sitting by the pier, cracking open crab legs and lobster tails…an image of perfect relaxation and luxury. Crab and Lobster are prized for the rich buttery flavor and meaty texture. There’s nothing that really tastes like them anywhere else. (Including imitation crab. What is that lie?!)
Wine Recommendation: Buttery Chardonnay was essentially made to pair with lobsters and crab. The vanilla and butter flavors just mingle so well with sweet and rich meat. But if you’re worried about too much cream/fat flavor stick instead with a dry Chenin Blanc instead.
Fishy Fish
There are some fish out there with incredibly strong flavors and smells. I’m thinking about the inescapable smell of anchovies, mackerel, and herring. These tend to be heavily oily fish full of odor and unmistakably fishy flavors. In many cases they may be pickled and smoked for extra flavor.
Wine Recommendation: You have to make a choice here. Either choose very dry wines like Muscadet or Pinot Grigio that will punch through the pungent oils with acid. Or choose a bright bubbly that will have a similar effect but may add a sweet aspect.
Smoked Fish
Definitely one of the hardest fish dishes to pair. Smoked fish tend to have very strong flavors. (If you’ve ever spent the day trying to get the smell of bagels and lox off your hands, you’ll know what I mean.)
There are different varieties of smoking. Cold smoked salmon is what you typically buy at the bagel shop. It’s fresher, lighter, less smoky and has an almost silky texture.
Hot smoked fish like salmon, whitefish, herring, and mackerel are, in my opinion, better. They have less salt and more fish characteristic to them. (Looking at them sometimes it’s hard to tell if it’s smoked or just baked.) They do have a very smoky, fishy flavor to them and a flaky texture. The strong salt and smoke flavors overwhelm most crisp, light wines.
Wine Recommendation for Cold Smoked Salmon: A light, cold smoked salmon will pair nicely with a crisp and light Sancerre or Chablis. Cold-smoked salmon has a strong, oily flavor but overall it is light and not overwhelming.
Wine Recommendation for Hot Smoked Fish: You’ll want to pair with something heavier and spicier. Go with an Alsace Gewürztraminer (sold as AOC Alsace Gewürztraminer). Stick with a dry version so the thick spice will help bolster the wine. Too fruity and sweet and the wine flavors will be lost.
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