Author: Fiona Beckett
Seabass is one of the most popular fish on restaurant menus these days – usually treated quite simply and rarely sauced. But what wine should you pair with it?
Crisp unoaked whites
Because it has a delicate flavour I would generally choose a crisp, unoaked white of some quality from a recent vintage so the wine’s clean minerality is still on show. A good Loire sauvignon blanc such as Sancerre or Pouilly Fumé would be a good choice as would a premier cru Chablis, a Spanish albarino or an Italian vermentino or Greco di Tufo especially if the recipe is accompanied by a salsa verde.
Other good quality sauvignon blancs work well too as in this pairing of a seabass ‘crudo’ with a Fontodi Meriggio at the River Cafe but I think the pairing owed as much to the gorgeous olive oil as the fish.
Dry aromatic whites
When seabass is cooked Chinese-style with soy and spring onions turn to a more aromatic white such as a grüner veltliner or a dry riesling from the Pfalz, Alsace or Austria.
Pale, crisp dry rosés
Pale Côtes de Provence rosés are also delicious with seabass but again ensure they’re from a recent vintage, 2016 at the time of writing
More robust preparations such as this Chilean seabass with white miso would be better with a good quality chilled sake.