Wine and grilled fish: 3 perfect pairings

Perfect Wines for Grilled Seafood

When evening falls, there's nothing like enjoying a plate of grilled fish with a good glass of wine. Here are three ideal wines to pair with grilled sardines, grilled red mullet, and grilled octopus.

With Grilled Sardines

Wherever you go on vacation, you're likely to encounter grilled sardines, a staple on beachside barbecue menus and restaurant terraces. Given their rich flavor and slight fattiness, you'll need a crisp, fruity white wine to refresh the palate. A Muscadet or Minervois would be an excellent choice.

With Grilled Red Mullet

Typically served with rice or grilled vegetables, red mullet is known for its tender, delicate flesh and briny flavor. Seasoned with thyme and black olives, it pairs wonderfully with a summer wine with a spicy character. Look for wines from Côtes du Rhône, Tavel, or Vacqueyras.

With Grilled Octopus

A classic choice among grilled seafood, octopus has a firm yet flavorful texture, especially when enhanced with Provençal herbs and a drizzle of olive oil. Its slightly tangy taste calls for a fruity white wine with a robust structure and creamy mouthfeel. Consider wines from Côtes du Roussillon, Costières de Nîmes, Cassis or Côtes de Provence.

FAQ - Wine and grilled fish

Which wine goes with grilled sardines?

Grilled sardines, aromatic and slightly fatty, call for a crisp, fruity dry white that refreshes the palate. A Muscadet or a white Minervois handles this role well.

Should you serve white or rosé with grilled fish?

A dry white stays the safe bet thanks to its freshness, but a structured rosé like a Tavel works nicely with fish seasoned with herbs and spices. The choice depends on the seasoning more than the fish itself.

Which wine pairs with grilled red mullet?

Red mullet, with its tender flesh and briny taste, often seasoned with thyme and black olives, suits a wine with a spicy character. A Côtes du Rhône, a Tavel or a Vacqueyras all fit.

What wine works with grilled octopus?

Grilled octopus, firm and slightly tangy, needs a fruity white with a robust structure and a creamy mouthfeel. A Côtes du Roussillon, a Costières de Nîmes or a Côtes de Provence match this texture.

At what temperature should you serve white wine with grilled fish?

A dry white is best served around 8 to 10 °C to keep its freshness and aromas. Too cold and it closes up, too warm and it loses the crispness the fish needs.