Delicate fish, baked with vegetables or in papillote, pair well with light white wines such as Sauvignon Blanc and unoaked Chardonnay. If accompanied by creamy butter or cream-based sauces, an oaked Chardonnay is the ideal choice.
When baked or grilled, salmon pairs well with full-bodied white wines or light reds such as those made from Gamay or Pinot Noir, which have soft tannins. For lightly smoked salmon, a white Riesling or French champagnes work well, as does Gewurztraminer, known for its aromatic intensity. For raw salmon, such as sashimi or tartare, a dry sparkling wine or a crisp Sauvignon Blanc are refreshing choices.
This lean fish, often prepared with plenty of olive oil and salt, calls for full-bodied white wines like oak-aged Chardonnays, especially for dishes like bacalhoada with peppers, olives, and potatoes. Portuguese reds with good acidity and soft tannins also pair well with cod dishes, avoiding overly full-bodied reds that can result in an unpleasant metallic taste.
These dishes are well complemented by rosé wines, especially those from the Provence region in France, known for their spiciness. Spicy and seasoned fish stews can be enhanced by sparkling wines, which refresh the palate with their acidity and bubbles.
Due to the high fat content of these fish, white wines with marked acidity are ideal. Portuguese white Vinho Verde is particularly recommended for fried or grilled sardines and mackerel.
These Japanese dishes pair well with sparkling wines and light white wines, such as those made from the Alvarinho grape or Portuguese Vinhos Verdes, which complement the delicacy and freshness of raw seafood.
