What's the best wine to have with fish?

Question

I'm not a heavy drinker, so something light (and not too expensive) please.

Answer 1

white wine, something like a chardonnay or reisling

Answer 2

Santa Margarita Pinot Grigio. Light body full flavored white wine perfect with fish. Retails less than $20. per bottle.

Answer 3

Either a Chardonnay or perhaps a Pinot Grigio. White Zin. is a light wine that most women like. Not to strong and works well with fish.

Answer 4

Boone's Farm Strawberry Field

Or

Annie Green Springs

Answer 5

Schmitt Sohne Riesling, Rosemount Traminer Riesling - all white wines, particularly Chardonnays and Sauvignon Blancs.

Answer 6

Also recommend Sauvignon Blanc. Nice white wine that is inexpensive. Usually dry, and goes well with lots of fish.

For salmon, you can also try Pinot Noir (a light red), but it can be pricey. Or Petite Syrah.

Answer 7

Red Ice Wine...delicious!

Answer 8

Riesling wines are good with fish, and generally run anywhere from $7-$20, just depending on the brand name and type of riesling....the spatalese riesling is the most expensive.

Answer 9

Sorry to get complicated, but it depends on what kind of fish you are having, how it is cooked, what sauces or flavourings, whether it is cold or hot, smoked or not, etc., etc., and even what side dishes you are having.

So, what to do?? Especially if you are as yet unsophisticated?

Your instructions: "light,not too expensive" gives guidance.

My suggestions:

# 1: A good vinho verde from Portugal. Especially if you are to
cook the fish uncomplicated. Light, fresh, fruity; I have never
known an unexperienced wine drinker who didn't love getting
to know Portugese vinho verdes. In most of the USA good
ones can be had for less than $ 5; in Canada for less than
$CDN 10, in Britain for less than L 2.50. A caution, though:
most vinho verdes are not vintaged, and you want a young
one. Shop for it at a reputable wine merchant or/and at a
store with lots of business, therefore turnover.
# 2: An inexpensive Sauvignon Blanc from California, Chile,
Austraila. Ironically, because less expensive SBs are more
likely to be less challenging but still with fresh, "grassy"
character, they are more perfect fish wines for non-snobs.
Usually some can be found for just a little bit more than
vinho verde. Almost all are vintaged - buy only wines that are
not more than 2 years old!!! - as you should #4, #5 and
#6 below.
# 3: Hard to find, and subject to wine snob derision: a young
(latest vintage) vidal blanc, especially with salt water fish
without complicated saucing. Notwithstanding wine snob
prejudices, you just can't find a better taste match for - say -
Atlantic bluefish a la cardinale with bay or baltic or Maine
shrimp with a 2005 vidal. Usually under $ 10 if you can find
it; about $ 12CDN in Eastern Canada (probably unavailable
in western provinces); I don't know if vidals are still made
in England (they are not allowed in continental European
vineyards).
# 4. Especially for simply-prepared fresh water fish, smoked
fish, fished braised in pan with GOOD butter (that DOES
make a difference!!!): a dry reisling or pinot blanc. Those
from Alsace are most dependable (about $ 10 - 12 in
USA, $ 15CDN in Canada, as little as L 5 in Britain), or a
Gruner-Veltlinger from Austria (about same prices). Some
dry reislings are made in western USA but quality varies;
several good ones are made in B.C. at about $CDN 12 but
almost impossible to find except there and Ontario.
# 5. The white wine becoming so popular in USA now: Pinot
Grigio (also called Pinot Gris), again especially if you are
to have fish cooked without complicated complexities and
sauces. Keep to inexpensive pinot grigios from Italy (some
under $ 10 USA, under $ 13 Canada, under L 4 Britain) -
California and Oregon Pinot Grigios/Gris are less "light" and
more "steely" tasting). Pinot Gris from Alsace is a little bit
better but a little more expensive. If you are in B.C. or in
the few other markets where B.C. Okanagan Pinot Gris is
available then celebrate! - they are I think the world's
best - as little as $11CDN in B.C., $ 13 in Ontario, but in
USA I've noted that new-cult demand for Okanagan
wines has made them rip-offs where you can find them.
#6. Especially in summer: try a light, DRY rose. This category
suddenly became very popular in many parts of the USA
beginning a couple of years ago (they had never lost their
niche in other parts of the world). Most of what is available
will be from France, Spain, Italy and Chile (many wineries in
California made good ones years ago, discontinued as
the American market shriviled in favor of the sweet syrupy
"white" zinfandels; I assume with demand for dry rose
resurgent California will begin producing them again). Most
are priced a little less than are pinot grigios, and as long as
you don't buy one more than 2 years old it is hard to find a
bad one! Particularly good - and inexpensive - examples
are Fortant de France Syrah Rose, Remy Panier Cabernet
Rose and Listel Gris from France, Santa Rita rose from
Chile and just about anything Spanish - I just tasted 2 weeks
ago when at a monopoly store in Montreal the new Caceres
rose ($12CDN in Quebec, so should be about $8US) and
it was outstanding and perfect for most seafood, especially
salmon and most salt water fish.

Bon appetit.

Answer 10

boordy vineyards makes an apple wine that is really nice