How to pair wine and food

The pairing of wines with fish-based courses varies according to the type of fish, the type of cooking and its condiments, but traditionally the perfect combination is represented by white wines. In fact, fish tends to be more delicate and less structured than meat.

Even in this case, however, a very simple rule applies: the body of the wine must be proportionate to the structure of the dish. Therefore, elegant wines with good freshness are better combined with delicate cooking, while wines with greater structure and complexity are more suited for longer and more demanding preparations.

Boiled fish, served with light sauces, can be combined with dry white wines, young and not too structured, nor overly intense and aromatic. Fried fish can be successfully paired with a white wine with a marked acidity and minerality.

Fish cooked in red sauce requires dry white wines of greater structure or even rosé wines, depending on the heaviness of the recipe. For those who want to try a less obvious combination, even red wine can find its place in seafood cuisine: this is the case of fatty fish cooked in red sauce, which can take advantage of the tannins of a light red wine.