Champagne

Salmon, mackerel, swordfish, monkfish and tuna are meaty fish that pair well with fuller-bodied white wines such as those from Friuli in Italy and white Burgundy, such as Pouilly-Fuissé and Chassagne-Montrachet. A Sauvignon Blanc-Semillon blend can also be a good match. Baked salmon with vegetables pairs well with Pinot Noir or Gamay, while gamy fish like pike can be paired with a light red wine that can be served cool if desired. Strongly flavored, salty, briny fish like anchovies and sardines go well with light Pinot Noir, as well as Crémant de Bourgogne, Crémant de Limoux, Cava, and other sparkling wines. Nutty whites made from Grenache Blanc can also be a good choice. Smoked fish, such as salmon or trout, is typically drier and pairs well with a bright, fruity wine like white Burgundy or a dry Riesling. Some top wine choices for these fish include Graves Blanc (Sauvignon Blanc-Semillon) from Bordeaux, France, Chassagne-Montrachet from Burgundy, France, and Beaujolais (Gamay) from France.