Many people do not know that what they eat can affect the taste of their wine, and at the same time, wine can affect their food, which we call pairing, but what is pairing?
Pairing mainly consists of combining meals with certain wines to enhance the pleasure of eating said food. This happens because the taste buds adapt to that food’s characteristics, changing perceptions towards what we try later.
Although this concept has certain rules, we recognize that it will ultimately depend on each person’s taste. I realize that I have not written a lot about wine here and this article will be one of many more.
In the case of fish, it is important to bear in mind that the wine with which it will be accompanied depends on the type of fish consumed.
Lean fish
Those such as sea bass, sole, perch, panga or turbot, are fish that have a very low-fat content (they do not exceed 2.5%) and are easy to digest. For this type, the most recommended is a wine that is subtle and delicate, but with good acidities, such as a Chardonnay that manages to be a very good companion thanks to the fruity notes it has, achieving harmony in terms of textures and flavors, but also it will pair well with Sauvignon Blanc, Pinot Grigio.
Semi-fatty Fish
This name refers to fish such as trout, grouper, cod, hake, monkfish, or Chilean sea bass, which have between 2.5 and 6% fat content. These would be either white fish that are fatter than normal or bluefish that are softer. They are characterized by being more consistent and with a higher fat content than common white fish, which appeases a wine’s taste, which is why a more fruity and aromatic medium-bodied wine or even with young red wines is recommended.
The wines that will best accompany the meals above are Pinot Noir, Sauvignon Blanc, Garnacha, Gewüztraminer, Cabernet Sauvignon, Chardonnay, Semillón, among others.
Fatty fish
Normally, blue fish such as salmon, mackerel, shark, swordfish, or tuna are those with the fattest texture, reaching up to 10% depending on the species. For this dish, white wines with a lot of flavor and body such as Chardonnay or Sauvignon Blanc and even some powerful red wines such as Merlot or Garnacha. They need wines that support and are not masked by fatty fish.
White Wine with Mild Flavors
Here it seems that it is better to follow the old rule: white and lean fish, with a soft and delicate flavor such as sole or turbot, is well accompanied with white wine. Light and fresh wines such as Albariño, Verdejo, Godello, or Chardonnay will enhance its flavor.
Seafood, crustaceans, and mollusks in general also go better with white wines. More so if it is about products of pure and simple elaborations that preserve their marine essence.
Our advice will always be to drink the wine that you most want to enjoy and avoid the rigidity of the rules. Surely if we let ourselves be carried away by our desires, we will also enjoy the pleasure of choice.
Paul Lipscomb
