Which wines go best with grilled fish and seafood? Good question, because from flaky lean sole to steaky tuna to octopus, there are a number of possible wine pairings. And not only the choice of fish, but also the sauce and the preparation of the fish have an impact on what tastes best.
WINES WITH GRILLED
FISH WITH FLAKY TEXTURE
Cod – Flounder – Haddock – Plaice – Saithe – Sole – Tilapia – Sea bass
These mildly seasoned white fish, whose fillets are thin and flaky, are quick and easy to prepare on the grill. A little fresh herbs, a few squeezes of lemon – done.
Look for wines with fresh, lemony aromas or salty, mineral notes. White wines from coastal regions are usually golden.
Wines to go with the flaky fish
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WINES WITH GRILLED
FISH WITH SOLID TEXTURE
Dorado – Trout – Pike – Halibut – Cod – Carp – Pangasius – Skate – Redfish – Sea bass – Hake – Monkfish – Catfish – Zander
The flakes of the fillets are larger, the texture more robust. The accompanying wine may be stronger and richer here.
White wines aged in barrique barrels with a subtle oak note or white wines with somewhat longer bottle aging are suitable companions here.
If you use Asian spices, exotic aromatic white wines from Gewürztraminer, Riesling or Pinot Gris, even with a little residual sweetness, can harmonize perfectly.
Season the fish with herbs such as dill, tarragon, parsley and lemongrass; look for wines that complement these flavors with their own vibrant herbal notes. Sauvignon Blanc, especially from New Zealand is a reliable choice.
wines to the solid fish
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Promotional wines
Promotional wines
Promotional wines
WINES WITH THE GRILLED
FISH WITH MEATY TEXTURE
Eel – Bluefish – Escobar – Shark – Salmon – Swordfish – Tuna
These fish have a rather meaty, almost steak-like texture. Tuna and salmon with their pink meat also belong to this group.
The selection of wines increases as sparkling wines, rosé wines and light red wines are now also an option.
Dry rosé wines and rosé sparkling wines go particularly well with all kinds of salmon dishes. The texture of the sparkling wine bubbles contrasts brilliantly with the soft fattiness of the fish and the grilled flavor.
In combination with grilled salmon or tuna, juicy, low-tannin red wines from the Pinot Noir or Gamay grape varieties prove their worth.
WINES TO THE MEATY FISH
Promotional wines
Promotional wines
Promotional wines
WINES WITH THE GRILLED,
INTENSE FISH
Sardine – Herring – Mackerel – Sprat
These fish are very rich in fat and have an intense, salty sea flavor.
Fruity, full-bodied wines with crisp acidity are suitable as accompaniments. In addition to white wines, rosé and acidic red wines with little tannin can also be used here. The latter may be served slightly chilled to enhance the bite.
WINES TO THE INTENSE FISH
Sauvignon Blanc
WINES WITH GRILLED
SEAFOOD
Shrimp – Lobster – Octopus – Cuttlefish
Shrimp have a delicate taste. The wine combined with it should ideally have lemony aromas: fresh white wine without wood, a crisp rosé or a sparkling wine.
Salty, fruity wines from the Pacific or Atlantic regions are particularly in demand here. If you marinate the crustaceans with garlic, a crisp Sauvignon Blanc from New Zealand, for example, is the first choice.
WINES WITH SHRIMPS
Grüner Veltliner
When lobster is grilled, it acquires a chewy texture with hints of smoke and charcoal. Medium-bodied or full-bodied white wines, sparkling wines as well as rosé wines can be used.
Scallops are served in a variety of sauces such as butter, garlic lemon, tomato basil, cream, ginger and mustard. This sauce then determines the wine combination.
Squid is very white wine friendly. Almost any crisp, citrusy white wine goes well with it.
With grilled octopus, fresh, fruity-mineral rosés and traditionally produced sparkling wines are a revelation.
WINES TO THE SQUID
White varieties