Wine for fishA weak wine goes well with sea fishwhite wine - its taste is usually bright and rich, and it should not be interrupted by aromatic alcohol. You can take semi-sweet pink or white wine with freshwater fish - it will shade its soft, delicate taste. Strong wine or wine with heavy aromas is better not to serve with fish dishes - the fish will start to lose against its background. Dry white wine is traditionally served with the former. But if the soup is thick, spicy, with a bright, tart taste (for example, bouillabaisse), it is better to take pink or even red wine. And keep in mind: if you have already used wine in preparing the sauce for the fish dish, then the same wine should be served at the table.
