Wine for fishwhite wine - its taste is usually bright and rich, and it should not be interrupted by aromatic alcohol. For freshwater fish, you can take a semi-sweet rose or white wine - it will set off its soft, delicate taste. It is better not to serve strong wine or wine with heavy aromas with fish dishes - the fish against its background will start to lose. The former is traditionally served with dry white wine. But if the soup is thick, spicy, with a bright, tart taste (for example, bouillabaisse), it is better to take rosé or even red wine. And keep in mind: if you have already used wine in the preparation of the sauce for a fish dish, then the same wine should be served to the table.
