Which wines are a good pairing for fish? Of all the different possibilities, a still or slightly sparkling white wine is the obvious choice. But why is white wine always the choice when serving fish? The answer is simple: because white wines are (generally) more delicate compared to red sand less full bodied. Fish dishes often have mild flavours and since red wine is often full bodied in many cases, it would drown out the taste of the dish rather than accompany it. What is more, since red wine has a high tannin content it tends to dry the palate, and a fish course, which is usually dry and not very creamy, is unable to balance out the effects, which is what happens with a succulent red meat, which is normally served with a nice red.
There are lots of labels available. If you are unsure about what to choose, then we have some tips to help you select the white wine that will best suit your fish lunch or dinner.
Out of the white wines to serve with a fish appetiser, such as a carpaccio or other fish cruditès, a sparkling white is definitely a safe bet. If you are going to be eating a starter with oysters, then we can recommend you try a bottle of Italian Chardonnay, which is always a valid alternative to the more classic champagne.
The white wines in the Banfi Piemonte range - a lovely label that is perfect with appetizers, first courses with shellfish, such as prawns, scampi, lobster, or pasta with fillings such as ravioli with sea bass, is Banfi Brut. A great classic from Banfi, and a wine with a fine, persistent perlage made using Chardonnay, Pinot Bianco and Pinot Nero grapes. We recommend serving it between 8-10°C.
And with sushi? This typical Japanese dish is becoming more and more popular with Italians, and true connoisseurs know that to make the most of the flavours, then it should be accompanied with a nice glass of sparkling wine, which can help to “degrease” some of the richer or fried dishes. For example, we recommend that you try our Cuvée Aurora, a sparkling wine made with Pinot Nero and Chardonnay grapes, hand picked from vines grown on the high hillsides of Piedmont.
A still white wine for fishis very versatile, because it pairs well with appetizers, first courses and main dishes. A classic starter, the shrimp cocktail, reaches new heights of delicious chic if you pair it with a still white, like our exclusive Vermentino La Pettegola di Banfi, and the same applies to a seafood salad or octopus with potatoes, which become more elegant and tasty with a nice bottle of Centine Bianco Toscana IGT Banfi or Principessa Gavia Gavi DOCG di Banfi.
First courses, too, especially risottos are at their best when served with a still white wine, where the lightness brings out the full flavour of first courses with fish without overpowering the taste or aroma. For pasta dishes with red or white sauces or fish soups, a Sauvignon Blanc such as Serena di Banfi is the ideal choice, while for creamed risotto a Pinot Grigio like San Angelo di Castello Banfi would be preferable.
When it comes to main courses, you can follow this simple rule when choosing the perfect white wine for your fish:
The cooking method also influences choice:
More elaborate dishes, call for a Fontanelle Chardonnay di Banfi which is doubtless the ideal type to bring out the fullness of the flavours.
