When pairing wine with any type of food, it is extremely important to remember the aroma and flavour of the wine as well as those of the foods with which you would like to pair it. Wine and fish pairing might seem tricky at first. However, with the tips mentioned below, you will enjoy the most delicious dining experiences.

Lean and flaky fish

Sea bass is one of the most popular types of lean fish. Other examples include pollock, haddock, sole, flounder and fluke. The fillets are usually thin and the fish has a mild flavour. The best wines to pair with this type of fish include Pinot Grigio, Champagne, Sauvignon Blanc and Unoaked Chardonnay.

Medium-textured fish

If you want to sit down and enjoy some trout, catfish, grouper, hake, halibut or black cod, you should pair your meal with Chardonnay, California Sauvignon Blanc, New Zealand Sauvignon Blanc, Dry Chenin Blanc, Dry Rieslin or Pinot Gris.

Meaty fish

These types of fish are meaty and they have more of a steak-like texture. Examples include salmon, mackerel, tuna and shark. Pair this type of fish with Oaked Chardonnay, Vintage Champagne, White Burgundy, Dry Rosé or Grenache Blanc.

Strongly flavoured fish

If you prefer fish with a stronger flavour, like anchovies, sardines, herring or mackerel, then you need wine to match. Champagne, Dry Rosé, Pinot Noir and Grenache Blanc are all excellent matches since they will hold their own even when paired with such strong flavours.

Remember, these wine and fish pairing options offer you plenty of variety so take the time to experiment. Try different combinations until you find out which ones your taste buds prefer! Everyone is different, after all, and your preferences could easily differ greatly from those of your partner, spouse or friends. This is all the more reason to offer at least two different types of wine when entertaining guests.