What wine with fish?

Choosing the right wine to pair with fish can be tricky, as the variety of fish and cooking methods are vast. Here's a guide to help you:

General Rules:

* Light-bodied fish: Lean towards lighter-bodied wines like Sauvignon Blanc, Pinot Grigio, dry Rosé, or lighter-bodied reds like Pinot Noir or Gamay.

* Rich, fatty fish: Pair with fuller-bodied wines like Chardonnay, Oaked Sauvignon Blanc, or a dry Riesling. You can also opt for richer reds like a light-bodied Cabernet Sauvignon or Syrah.

* Grilled or Broiled: Crisp, dry whites like Sauvignon Blanc or Vermentino work well with the smoky flavors.

* Fried or Pan-Seared: A dry Riesling or a slightly oaked Chardonnay can stand up to the richness of the dish.

* Baked or Poached: A delicate Pinot Noir, lighter-bodied red blend, or a fruity white like Chenin Blanc or Pinot Grigio can complement the delicate flavors.

Specific Fish & Wine Pairings:

* Salmon:

* Grilled/Broiled: Pinot Noir, Sauvignon Blanc, or a dry Riesling.

* Smoked: Dry Riesling or Gewürztraminer.

* Baked: Chardonnay or a light-bodied red like Pinot Noir.

* Tuna:

* Seared: Chardonnay or Sauvignon Blanc.

* Steaks: Cabernet Sauvignon or a full-bodied Syrah.

* Cod:

* Baked or Poached: Pinot Grigio, Sauvignon Blanc, or a dry Riesling.

* Fried: Dry Riesling or Chardonnay.

* Halibut:

* Baked or Grilled: Chardonnay or Pinot Noir.

* Swordfish:

* Grilled: A light-bodied Cabernet Sauvignon or a dry rosé.

* Pan-Seared: Chardonnay or a dry Riesling.

* Sea Bass:

* Baked or Poached: Pinot Grigio, Sauvignon Blanc, or Vermentino.

* Shrimp:

* Grilled: Sauvignon Blanc, Vermentino, or a dry Rosé.

* Scampi: Dry Riesling or Pinot Grigio.

* Scallops:

* Seared: Chardonnay or a dry Riesling.

* Grilled: Pinot Noir or a dry Rosé.

Experiment and Enjoy!

Remember that wine pairing is subjective, and these are just suggestions. Don't be afraid to experiment and find your own perfect match. The most important thing is to enjoy the flavors and have fun!