GOURMET SEAFOOD RESTAURANT FISH SERVING HACKS
It is well known that the selection of wines to pair the fish largely depends on the method the fish is served. Below I suggest some ideas which will help to find the best pair for differently served fish.
Fish with lemon or lime sauces, vinegar-based sauces, beurre blanc, and other acid sauces
Better paired with mineral, fresh, citrus wines with the presence of pyrazines in aroma and taste(green shades) in flavor and taste - Sauvignon Blanc, Muscadet, Gavi, Verdejo, Vinho Verde, Entre Deux Mers, Picpoul.
Fish with sweet sauces - pineapple, mango, orange, teriyaki
Combines well with the same sweet wines. Another rule – the darker the sauce the darker the wine should be. no less sweet than sauce. The darker the sauce is, the darker the selected wine should be. Riesling Spatlese, for example, works great with orange based sauce while Lambrusco - with teriyaki sauce.
Fish with paprika, black pepper, cumin, coriander, chili, and other spicy sauce
Works best with high aroma profile white wines with a hint of fragrant spices like Gewürztraminer, Grüner Veltliner, Riesling. The other is to serve it with light red like Merlot or garrigue scented rose (Syrah, Grenache).
Fish with Thai or Indian curry
Pairs well with perfumed wines with high residual sugar - Moscato, Gewürztraminer, Alsace Pinot Gris.
Fish with fresh herbs - basil, parsley, mint, cilantro, dill, capers, cucumbers, asparagus, spinach
Works great with floral wines with the aroma of honey plants and a light honey note in the taste - Chardonnay, Semillon, Grenache Blanc.
Fish with vegetables (like a fish taco)
Requires fruit rosé or medium to full-body white wines - Bandol, Cabernet d’ Anjou, Côtes du Rhône whites, Chardonnay.
Usually pairs great with soft and juicy dry wines - sparkling rosé wines, Furmint, Vernaccia, Chablis Premier Cru.
Requires young fresh white wines - Vinho Verde, Picpoul de Pinet, Txakoli, Soave.