White fish pairs best with dry and zesty white wines.
Haddock is a popular food fish. It is served white, grilled, smoked, dried, or fried. In England it is a common fish to use in fish and chips.
Fried Haddock (Mezgit Tava) is one of the most common fish dishes in Turkey, where it is typically served with roka leaves, lemon and red onions.
White wine with fish is a golden rule and a match "by color".
It's an easy pairing and most white wines are created with that in mind.
If the dish is simple, pick a light white wine such Sauvignon Blanc, Pinot Bianco or Pinot Grigio to avoid imbalance and overwhelming the delicate fish.
If the dish is rich, pick a rich white wine such Chardonnay.
Red wines are more tricky because tannins can react with the iron in fish and cause a metallic, fishy taste.
Red wines can often overpower the taste of a delicate fish.
The solution is to pick a light one with low tannins.
Avoid: Oaky Tannic Reds.
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Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.
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