Food pairing at its finest - which wine to go with the fish?
... the culinary half-bottle fish science
The 1x1 of the water world begins with the distinction between salt and fresh water. Freshwater fish, including the classic trout, char, catfish and zander, have fine, soft flesh. In order not to cover up these delicate aromas, light, young white wines without oak barrel notes and with little tartaric acid are usually served. Pinot Blanc, Pinot Gris, French Pinot Gris and Italian Pinot Grigio are very popular. In salt water, on the other hand, some of the favorite fish of the Germans feel most comfortable: Dorade, redfish, plaice or salmon are much juicier and more aromatic. As somewhat fatter fish, they tolerate more intensity, which is why you can go for the white with a little more tartaric acid. Key word: Riesling. With its slightly mineral note, this is also our insider tip for all sushi lovers - excellent with the subtle salty taste!
Of course, no sea creature cares whether we put it in the freshwater or saltwater drawer and what we later serve it with. But we do, because the method of preparation and the side dishes make for an incredible difference in taste. And that's why you need different wines for the perfect dinner...
Mmmmm... so French, so buttery and so delicious! The sauce classic Beurre Blanc goes perfectly with a tender, steamed fish fillet. While the butter gradually absorbs the fishy aroma, you can already pull out a wine with moderate tartaric acid that has been aged in wooden barrels. All matured variants from the noble Chardonnay to the Pinot Gris should be emphasized here. The development in the wood makes the wine smooth and smooth on the palate, which only enhances the high-fat creaminess of the sauce.
Are you into hot and spicy? Then it is important to use the choice of drinks to create an ideal balance between the residual sweetness from the wine and the spiciness of your dinner. Attention, half-bottle insider tip: the hotter the food, the sweeter the wine! We recommend Riesling and Chablis. Spicy fish dishes, such as the Provençal bouillabaisse, harmonize just as well with a delicious rosé wine.
The easiest choice is if you enrich your dish with a wine-based sauce anyway. If your risotto gets a shot of Riesling, you can also fill your wine glass with it. We'd like a portion too, please. Thank you!
If you fire up the grill, you not only officially start the summer season, but also give your fish an unmistakable roasted aroma on the way (or on your plate) . It's the same when it's sizzling in the pan. At the same time, you need to add more structure, volume, and body to the glass. Why? So that a hearty plaice, served with potatoes and bacon, doesn't drown out the enjoyment of the wine. A Chardonnay matured in a wooden barrel fits perfectly here. The same is true of one decent salmon fillet, salted and peppered and stewing away. Here you can either grab a Pinot Gris or dare to try a light red. Pinot Noir or Pinot Noir provide a pleasant, fruity surprise. A Riesling, on the other hand, with its tartaric acid, is ideal against high-fat fried dishes - in case you are overwhelmed by cabbage steam on a rich "fish and chips" menu.
We'll admit that some food pairings aren't for everyone (and of course, everyone). Intense, smoky and greasy: the fishy prime example is probably the smoked eel. Some love him - and many, many others hate him. But don't worry, we won't let anyone down when it comes to choosing a wine!
Other fatty varieties such as salmon, herring and mackerel remain nice and juicy when smoked, although they lose a lot of liquid in the smoke. In general, smoked fish goes well with aromatic white wines with a high percentage of tartaric acid. A Riesling, Sauvignon Blanc or Chardonnay are the refreshing counterpoint to the hearty fish and complete the smoky aroma with a light note of wood. If your heart beats for red wine, you reach for Pinot Noir.
If you serve fish, you are well prepared this year. Miss Sophie would be proud of you. The half-bottle team wishes you bon appétit!
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