The Absolute Worst Wine Pairing For Raw Fish

Sushi, sashimi, ceviche, crab salad, and tuna tartare are all stellar raw fish dishes. Their delicate flavors and textures are what make them so enjoyable. When it comes to wine pairing, you must be careful because it is easy to overpower these delicacies. Tread softly, and you'll have a winning combination.

One of the worst mistakes in pairing wine with raw fish is matching it with an overtly powerful wine that will engulf all the flavors of the dish. Think your heavy-bodied reds like cabernet sauvignon, malbec, and syrah; and even heavy-bodied whites like oaked chardonnays and white Riojas. These wines have powerful structures that won't complement raw seafood. You must also consider the preparation of the dish. For example, if the sushi has spicy components, you might want to choose a wine with a touch of sweetness to balance the heat; if a ceviche has fruits and herbs, consider an acidic white wine to match. You'll want to opt for light-bodied beverages. The best way to nail a pairing is to avoid simple mistakes.

The three main components to avoid in matching raw fish with wine are to avoid heavy tannins, higher alcohol, and too much sugar. Tannins are natural compounds in wine, mainly derived from grape skins, that make our tongue scrubby after taking a sip. Red wines can range from low to heavy tannins, depending on the varietal. Salt in food softens tannins, which is why a heavily seasoned steak is perfect with a cabernet sauvignon. But when it comes to raw seafood, which is lightly seasoned to preserve its flavor, heavy tannins will overpower the palate.

Alcohol adds body to a wine. Heavier ABV wines, usually above 13%, will have heavy bodies that are ill-matched with delicate raw fish. The same goes for wines with a lot of residual sugar — the sugar will add body and sweetness to the wine, which may be undesirable with steely fish. You want to match food with an equivalency of body and flavor in wine. Delicate food calls for delicate wine, in most cases.

What would you add to raw fish? Lemon, right? Think of wine as your garnish in the same way. Light-bodied white wines like sauvignon blanc, albariño, and gruner veltliner have high acidity and citrus notes that are refreshing when served with raw seafood.

Champagne or other sparkling wines, including dry rosés, are also excellent choices with dishes like snapper crudo and raw oysters. The effervescence can cleanse the palate between bites, and the acidity can cut through the richness of some fish. And don't sleep on sake! The rice wine is a traditional pairing with Japanese cuisine and is an excellent match for raw fish. Look for junmai or ginjo styles, which tend to have more complexity and flavor. If you prefer red wine, opt for light-bodied, unoaked reds such as pinot noir or gamay, especially with dishes that use sauces and other ingredients. These wines are less likely to overpower the delicate flavors of the fish.

So, the next time you're enjoying a gorgeous plate of sashimi, let the fish guide you. Preserve its natural flavors with an accompanying wine that will let the fish sing. It's a delicate dance worth savoring.