Life used to be easy: Red wine was always paired with meat and white wine was the standard beverage with fish. These days, however, we know better. Because the truth is this: There are simply too many kinds of fish out there for black-and-white rules like that to maintain their relevance. Salmon, for example, is high in fat and has a rather meaty texture: Most white wines would be grossly overpowered by it. This is why pinot noir is recommended for grilled salmon. Conversely, a product like caviar will taste fantastic with Champagne, but what about all the other kinds of sparkling wines out there? And then there are issues with how you prepare the fish with which you're trying to pair the wine. The point is this: The rules are changing when it comes to pairing wine with fish. Here is your guide.
Food & Wines
Fish
