08/12/2024
First, consider the type of fish you’ll be eating. Both texture and flavor are key here. Fish can broadly be divided into four groups:
1. Lean and flaky mild fish – plaice, sole, perch
2. Medium-textured fish – trout, seabass, haddock, cod
3. Meaty fish – salmon, tuna, monkfish, swordfish
4. Strong-flavoured fish – herring, mackerel, sardines, anchovies.
Within these groups, there are some general guidelines. Delicate white fish fillets need a lighter white wine; think Pinot Grigio/Pinot Gris, Albariño, or Grüner Veltiner. Meanwhile meatier fish like tuna can stand up to more robust flavors such as oaked Chardonnay, Viognier, or rosé.
