When selecting wines for raw fish dishes, it is important to look for those which are young and not too high in alcohol: zippy white wines with light acidity and soft fruity aromas, or young, elegant red wines.
Food and wine should complement, but not out-do, each other. White wines with aggressive acidity (Riesling) or with too-dominant individual flavours (fullbodied Traminer) are less suitable. Also, wines with residual sugar or that are barrique-matured (full, firm Chardonnay), and even wines from older vintages, are mostly too intense in taste. Wines which are too weighty tend to obstruct the finesse of the raw fish dishes, making their fine flavours no longer discernable.
Pairs nicely with
- Classic young Grüner Veltliner with a maximum of 13 % alcohol and matured in steel tanks: The soft, cool and not quite fully-developed flavours emphasize the clarity and freshness of raw fish. The light acidity enlivens the pure flavours of the dish and lends finesse to it as well. Harmonious and animating.
- Weissburgunder (Pinot Blanc): Discreet fruit and acidity make this elegant varietal a vibrant food companion.