Fish is at it’s very best in the winter
It’s easy to forget that in the winter, many fish and shellfish are in plentiful supply (and at their best) with the following particularly good and sustainable examples:
- Sea Bass
- Farmed Sea Trout
- Brill
- Turbot
- Lemon Sole
- Plaice
- Gilt Head Bream
- Hake
- Monkfish
- Mackerel
- Mussels
- Oysters
- Crab
- Scallops
- Clams
Salmon – There is always the option to do salmon wrapped in pastry. Also look out for recipes to cure your own salmon – the beetroot and tarragon option looks and tastes spectacular.
I think the recommendations are quite straight forward – mainly white wines and unoaked and crisp for plainly cooked fish; but richer, and oaked Chardonnay based wines (as a substitute to list below) with fish with butter-based sauce (beurre blanc/noir, hollandaise). The other element is to consider Rosé wine with oilier fish as an option – again dry and crisp.
However, if you do like red wine with fish, I would recommend looking at lighter bodied and lower tannin reds.
3 stunning wines that enhance fish
Crowd Pleaser: Pinot Grigio Ponte del Diavolo Grave Friuili Italy
Crisp, unoaked, authentic apple and pears, with a lovely touch of spice
Try Something Different: Amalaya Torrontés | Riesling Salta Chile
Zesty, clean unoaked with an exotic perfume and a citrus fruit kick
Treat: M3 Chardonnay Shaw & Smith Adelaide Hills Australia
The balance between delicacy and richness is amazing here and the lacy oak is so well integrated that you hardly notice it. It has pristine stone fruits and a fuller bodied but not remotely heavy style. It’s a perfect match with richer fish dishes and those with a butter-based sauce.