Elevating Your Seafood Experience

Pairing wine with grilled fish is an art that enhances both the flavors of the dish and the wine itself. The key to a perfect pairing is balancing the natural richness of the fish with the acidity and flavor profile of the wine, while also considering any herbs, marinades, or sauces used in the preparation.

Light, white fish such as sea bass, sole, or flounder pairs beautifully with crisp white wines like Sauvignon Blanc or Assyrtiko. These wines have bright acidity and citrus notes that cut through the delicate, flaky texture of the fish, complementing its light flavors. Assyrtiko, from Greece’s Santorini, with its minerality and lemon undertones, is especially perfect for grilled fish with a squeeze of lemon.

For richer, oily fish like salmon or tuna, a Chardonnay or Viognier works well. These wines have more body and can match the stronger flavors and firmer texture of the fish. A lightly oaked Chardonnay adds a subtle creaminess that enhances the grilled, smoky essence of the dish.

Rosé wines are excellent for pairing with grilled fish served with Mediterranean herbs or spicy marinades. A dry rosé, particularly from Provence, offers a refreshing, fruity contrast to the charred flavors of the grill, making it a versatile choice for different types of fish.

For a bolder approach, light red wines like a Pinot Noir or Greek Xinomavro can be paired with tuna or swordfish, as their acidity and subtle fruitiness add depth without overwhelming the fish.