General rules for food and wine pairing

Pairing wine with food always revolves around one principle: the wine should complement the key elements of the dish. Consider the sweetness, saltiness, acidity, and how light or heavy it is, as well as whether it includes rich sauces or the sommelier’s challenge – tomatoes.

What to drink with delicate white fish 

If you are planning a light meal of white fish such as seabass, sea bream or sole, it would be a shame to overpower the flavours by pairing it with a full-bodied red wine which would do a disservice to both.

With light, white fish, choose a crisp, dry white wine that will balance the delicate flavours of the food. Sauvignon Blanc, Pinot Grigio, Picpoul de Pinet, Torrontes or Gavi are all good options.

What to drink with salmon, trout and mackerel 

Oilier fish can be tackled two ways. First, a high acidity grape, such as Sauvignon Blanc, will cut through the natural fattiness of the fish. Or pick a light red wine such as Gamay, Beaujolais or St Nicolas de Bourgueil – which all benefit from being served very lightly chilled. 

What to drink with fish in creamy sauces 

Heavier fish dishes such as fish pie, or monkfish with a creamy mushroom sauce need a more full-bodied white. Any well-made Chardonnay works well with rich fish dishes, from a simple everyday varietal to a good Chablis or a Macon Solutré, depending on your budget. An aromatic Viognier or Albarino would be another option. Essentially you want to match the fullness of the food with a wine that can hold its own. A lighter whit wine would be lost in the face of a hearty fish pie. 

What to drink with fish in tomato-based sauces 

One of the hardest matches for any sommelier, is to find wines that work with tomato dishes. Tomato has very high acidity, so it either needs to be matched with a wine of equally high acidity – perhaps a flinty Sancerre, or with a fruity, spicy Rosé or even a light Italian red wine such as Barbera d’Asti. 

What to drink with oysters 

For me, the only option really is a good, crisp Muscadet – an absolute match made in heaven. I’d be hard pushed to match a red wine of any sort with the iodine, salty seawater flavours of a fresh oyster. Other whites that would work however, would include any sort of Sauvignon Blanc, from a New Zealand varietal to a fine Menetou-Salon or a Sancerre. 

What to drink with lobster, shellfish and smoked salmon

This is where a good Champagne shines. The high acidity balances the richness of the lobster. Alternatively, a fine Chardonnay such as Pouilly Fuissé or Chablis will add richness and a velvety texture to the dish. Given the cost of these foods, it's worth pairing it with an equally luxurious wine.

What to drink with Sushi?

Saki, of course! But if wine is more your thing, then go for a Pinot Blanc from Alsace or Pouilly-Fumé from the Loire. A Tursan Blanc is a safe choice for all Asian fish dishes and I’d have no truck with choosing a light red Pinot Noir, perhaps from New Zealand.

The wine with fish shortlist

White fish, grilled or pan fried

Sauvignon Blanc, Pinot Grigio, Picpoul, Gavi

Salmon, trout, mackerel

Sauvignon Blanc including Sancerre and Pouily Fumé, Gamay, Saint Nicolas de Bourgeuil

White fish in creamy sauce

Chardonnay including Chablis or Macon, Viognier, Albarino 

Fish in rich tomato sauce

Sancerre, Rosé de Provence, Barbera d'Asti

Oysters

Muscadet, Sauvignon Blanc NZ, Menetou-Salon

Lobster, shellfish & Smoked Salmon

Champagne, Chardonnay inc Pouilly Fuisse & Chablis

Sushi

Saki, Pinot Blanc, Pouilly Fumé, Pinot Noir