What Wine Goes With Fish?
By Bordeaux Brian for Pair It & Share It · Published
BOTTOM LINE
Match the wine's weight to the fish. Delicate fish such as sole, flounder or tilapia suits crisp, light whites: Sauvignon Blanc, Albariño or Pinot Grigio. Meatier fish such as halibut, cod or sea bass suits a fuller Chardonnay, especially with butter sauce. Fried fish loves sparkling wine. For salmon, see our salmon guide.
Quick decision
- Sole, flounder, tilapia→ Sauvignon Blanc, Albariño or Pinot Grigio
- Halibut, cod, sea bass→ Chardonnay or white Burgundy
- Fish and chips→ Champagne, Cava or Sauvignon Blanc
- Fish in tomato sauce→ Dry rosé or a light red
- Fish tacos→ Sauvignon Blanc or rosé
Weight first
Thin, flaky fish has a gentle flavor that a big wine buries. Firm, meaty fish can handle more body. When in doubt, a crisp white with citrus notes is the safe default.
Sauce second
Lemon and herbs want high-acid whites. Butter and cream want a rounder Chardonnay. Tomato-based stews such as cioppino suit dry rosé or a light, low-tannin red.
Red wine with fish?
High-tannin reds can taste metallic with fish. Light reds with soft tannin, like Pinot Noir or Gamay, can work with meaty or tomato-sauced fish, served slightly cool.
Common questions
- What is the best wine for fish and chips?
- Dry sparkling wine or a crisp Sauvignon Blanc. The acidity and bubbles cut the batter and grease.
- Can you drink red wine with fish?
- Light, low-tannin reds like Pinot Noir can work with meaty fish or tomato sauces. Avoid heavy, tannic reds.
Choosing a glass? See the Sauvignon Blanc wine glasses its makers document, in the free Wine Glass Finder.
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About the author. Bordeaux Brian brings more than 30 years of wine experience and firsthand experience in vineyards and wine regions around the world. His focus is practical: helping people make better wine decisions without the intimidation.