For seasonal reasons, today we are going to take a brief and compact look at the subject of fish and wine.
In principle, fish dishes should always be accompanied by white wine. But to every fixed rule there is also one or the other exception.
Fish appetizers, such as various spreads and cocktails, are often accompanied by lighter white wines, such as a young, crisp Welschriesling from Styria, or the light, elegant Veltliner variant of a Steinfeder from the Wachau.
Fragrant smoked fish (should ideally be served lukewarm) are happy with a Pinot Blanc or Pinot Gris. There may even be a subtle wooden track in play. Freshwater fish that come out of the pan and are refined with butter demand the local all-round variety Grüner Veltliner in the classic range. Be careful with reserve wines that are too strong – these could mask the fishy taste. The Riesling is also very welcome. However, this should have been in the cellar for two to three years so that the overly fresh acidity (this could happen with young Riesling) does not irritate the fish.
Fish that come from the sea, whether turbot, sole etc., love to be combined with Chardonnay. Especially those from the Leithaberg with the typical mineral, calcareous notes stand out. Seafood such as mussels, scampi, shrimp and the like are usually more intensely seasoned and the Sauvignon Blanc flavor is ideal for this. To approach the subject of red wine and fish: A zander (Fogosch) in a strong sauce can also be combined with a Pinot Noir. However, this should not be placed too warm on the table. 14 degrees would be the recommendation, especially when the temperature of the wine in the glass rises rapidly in summer. Finally, it should be mentioned: Your own taste and preferences always have priority. And if you would like red wine with your fish, we will recommend this too. As mentioned, this should by no means be too warm and too strict in the wood.
Source: Nachrichten
