Which wine goes with fish?

Served cold, smoked white-fleshed fish (e.g. trout, mackerel, matje herring) goes well with a dry, fresh, mineral white wine such as Rieslingpinot Blanc, Chardonnay or Sauvignon Blanc. Müller-Thurgau, Pinot Gris, Auxerrois, Grüner Veltlinerneuburger or Chenin Blanc are also possible, as are Verdicchio, Vermentino or Verdejo.

Sushi also requires a dry, fresh, mineral white wine; Riesling, Chenin Blanc or Sauvignon Blanc from the Loire or white cuvées from Gascogne or Bordeaux are recommended.

Salmon is a versatile fish. Smoked or marinated and served cold, it finds a good companion in a dry rosé or even a Chardonnay with a little wood. With poached, fried or grilled salmon, a dry, mineral white wine with a certain body is recommended, such as Chardonnay, Pinot Gris, Neuburger or even a Southern French white cuvée with Grenache Blanc, Colombard, Ugni Bl anc or Viognier. Alternatively, a dry rosé is a good choice.

White-fleshed fish that is poached, roasted or grilled offers numerous options for wine selection - also depending on the side dishes and sauce. In any case, it should again be a dry white wine: from Riesling, Pinot Blanc, Pinot Gris or Chardonnay(Chablis) to Chenin Blanc, Sauvignon or Grüner Veltliner to Verdicchio, Vermentino or Verdejo. A white cuvée can also go well here, for example from the south of France.