Which wine does our fish call out for?
We all know the age-old rule: fish goes with white wine. But which white wine? Do some fish go better with a rosé or even a red? Not all fish are the same, so it makes sense that the accompanying wines should vary to suit the different types and method of cooking.
Grilled or barbequed Sea Bass and Sea Bream.
Sea Bass, Sea Bream and Bream can be beautifully accompanied by white, aromatic wines that aren’t aged in oak barrels, such as a fresh Chardonnay, Sauvignon Blanc, Xynisteri, Promara or Malagouzia.
White Grouper, Dusky Grouper, Wreckfish and Dentex are best combined with richer wines that have been aged in oak barrels and therefore have a fuller body, such as Assyrtiko or Chardonnay.
Shellfish and white or rosé wine.
Shrimp, crayfish and lobsters go very well with a rich white such as Chardonnay or a sparkling white such as champagne or the Spanish Cava.
Lobster has a richer aroma and a sweetish taste. That’s why boiled lobster goes well with equally rich semi-sweet whites, like a well-aged Chardonnay. Boiled lobster should be combined with an oak-aged white wine. When combined with spaghetti and tomato sauce it calls for a mild rosé such as a Mavro type, Maratheftiko or Ayiorgitiko.
Molluscs and wine
Grilled octopus and cuttlefish also go well with an oak-aged white. If your molluscs have been cooked in red wine and tomato, look for a dry red like Maratheftiko
Fried calamari has a distinct oiliness, so it needs a white with acidity such as Xynisteri or Assyrtiko.
Shellfish with Sauvignon Blanc
Oysters and mussels that have a slightly salty taste need a dry white wine with a moderately aromatic intensity, acidity and hints of earthiness such as an elegant Sauvignon Blanc.
Salmon with white, rosé or red?
Depending on the method of preparation, salmon can go with all kinds of wine. In particular, oven-baked salmon and salmon sushi suit white wines, such as Assyrtiko, Malagouzia and Vidiano. Grilled salmon, on the other hand, can be accompanied by a glass of rosé, but also with a Mavro, Grenache or Pinot Noir or a French Beaujolais.
Fried small fish (Smelt, Whitebait, Anchovies)
The airy taste, the crispy texture and the oiliness of small fried fish require a delicate white wine; such as a Moschofilero, Savatiano, Xynisteri, Spourtiko or Vermentino.
Shrimp and crayfish
For fried or roasted shrimp (or crayfish), try Sauvignon Blanc from the Loire Valley or from California, for Shrimp Saganaki with tomato, try a rosé from Maratheftiko or Xinomavro or a light red such as Dolcetto, Barbera or Valpolicella
Sushi, Japanese cuisine
Pinot Blanc, Sauvignon Blanc , Riesling, and sparkling wines. For dishes with a more intense flavour: Viognier, Gewürztraminer and Pinot Noir.
Seafood Tempura with shrimp, crayfish, lobster and wasabi sauce, that is cool and at the same time spicy, suits a Sauvignon Blanc or Malagouzia.
By Florence Kythraiotou.
