Which wine is drunk with fish? Among the various possibilities, the still or slightly sparkling white wine is an ideal choice. But why is it usual to opt for a white wine with fish? The answer is simple: because white wines are (generally) more delicate than reds and less full-bodied. Fish dishes, in fact, often have little flavour and red wine, which in many cases is rather full-bodied, would end up overpowering the taste of the dish rather than accompanying it. In addition, red wine, due to its high tannic load, has a tendency to dry out the palate, and a fish dish, which is usually dry and not very creamy, is not able to balance its effects, as is the case with very succulent red meats that are usually paired with red wines.
There are numerous labels on the market. If you are undecided on which one to choose, here are some tips to help you select the most suitable type of white wine for a fish lunch or dinner.
Sparkling wines
Among the white wines to accompany a fish hors d'oeuvre, such as a carpaccio or other fish crudités, the Sparkling wine is definitely a recommended option. In combination with an entrée of oysters, we suggest trying a bottle of Italian Chardonnay, a good alternative to the more classic champagne.
Among the white wines in the line Banfi Piemonte, a perfect label to enjoy with hors d'oeuvres, first courses with shellfish such as prawns, scampi and lobster, or filled pasta such as ravioli with sea bass is Banfi Brut. A great classic of the Banfi house, it is a wine with a fine and persistent perlage produced from Chardonnay, Pinot Bianco and Pinot Nero grapes. We suggest serving it at a temperature of 8-10°C.
And for the sushi? This typical Japanese dish is increasingly becoming part of the diet of Italians, and true connoisseurs know that to enjoy it at its best, it must be accompanied by a good chalice of sparkling wine which can help 'degrease' some very rich or fried dishes. For example, we recommend you try our Cuvée Aurora, the sparkling wine made from hand-picked Pinot Noir and Chardonnay varieties from high hillside vineyards in Piedmont.
Still white wine for fish
On still white wine for fish is very versatile, as it can be combined with starters, first and second courses. The aperitif classic, the prawn cocktailbecomes even more chic and delicious when paired with a still white, such as the exclusive Vermentino La Pettegola of Banfi, as well as a seafood salad or octopus with potatoes can acquire more elegance and taste if paired with a good bottle of Centine Bianco Toscana IGT Banfi or Principessa Gavia Gavi DOCG di Banfi.
Even for first courses, especially for risottos, the still white is the ideal accompaniment: its lightness enhances the taste of fish-based first courses without overpowering their smell or flavour. For the pastas with red or white sauces and with fish soups, a Sauvignon Blanc such as Banfi's Serena is the ideal choice, while for the creamy risottos a Pinot Grigio such as Banfi's San Angelo is preferable.
For main courses, however, you can follow this simple rule for choosing the perfect white wine for fish:
- structured wines for seafood, richer in flavour;
- younger, less structured wines for river fish.
The cooking method also influences the choice:
- for the steamed fish a young, light-bodied wine;
- for the cooking in sauce or on the grill better to opt for a well-structured white with a balanced taste.
For more elaborate dishes, the Fontanelle Chardonnay by Banfi is undoubtedly the ideal label to enhance the flavours.
