There is no better drink for fish and seafood than wine! The inhabitants of the Balkans know this best, enjoying their homemade drink while savouring aromatic dishes of sea treasures. However, it must be chosen carefully, considering the dryness level, carbonation, and temperature. Which wine will be best for freshwater and saltwater fish, and which for seafood?
Wine for dinner
Serving wine with dinner – a custom typical for Mediterranean countries – is increasingly permeating Polish culture. A small glass of red or white wine aids digestion and can significantly influence the taste experience when consuming selected dishes. This is the case with lake, river, and sea creatures, which taste excellent accompanied by this alcohol.
A well-thought-out choice of drink is crucial here! It is worth knowing which wine is best for fish, and which to serve with shrimp or calamari. When preparing for a family gathering and already having an idea for lunch or dinner, it's good to ask yourself, for example, which wine for trout will positively affect its taste, and which will enhance the aroma of salmon.
Which wine for lean fish
To answer the question of which wine to choose for fish, one must consider whether they are delicate or fatty. This factor has the greatest impact on the final taste resulting from the combination of the drink and the dish consumed. Trout, most freshwater fish, cod, sea bream, etc., are light and delicate. They taste great grilled, baked in foil, and seasoned with local herbs.
Subtle fish pair best with semi-dry and dry white wines. It is important that they are not too fruity or with floral aromas – more balanced ones will be better. Top choices will be slightly acidic and citrusy wines. They must be chilled to a temperature of around 8-12o C to release their full aroma. They can be served in specially designed glasses.
Which wine for fatty fish
Completely different criteria must be taken into account when deciding which wine to buy for salmon and other fatty fish. As a rule, they are served more raw than well-cooked, and the fat they contain is a carrier of intense flavour.
In this case, you can serve heavy white wine – but never semi-sweet or sweet! It should be as dry and intense as possible. Fatty fish also pair fantastically with light, semi-dry red wines. Before serving, they should be decanted in a decanter or carafe, or left open for at least an hour, and kept at room temperature – these treatments will release the proper aroma. And which wine will work best for seafood?
Which wine for seafood
When choosing wine for seafood, you have to look at it similarly to fish. If it's a light dish, e.g., grilled shrimp, white, or even green sparkling wine – properly chilled, of course – it's a bullseye. If, for example, mussels in a thick sauce, pasta with scallops, etc., are involved, it's better to opt for a heavy, white wine.
Seafood is often combined with wine during preparation. This drink is a traditional ingredient in Mediterranean cuisine, often used for cooking. Although frutti di mare dishes taste best with the white variety of this alcohol, it's worth having a small bottle of semi-dry red wine on hand for frying or stewing. Thanks to it, they will gain a depth of flavour!