Cod
Cod is one of the world's most consumed fish — mild, flaky, and adaptable to almost any preparation. Its neutral flavor makes it an excellent canvas for bold sauces and preparations, and the wine pairing follows the sauce more than the fish.
Wine Pairings
Beer is the traditional English pairing, but Chablis or a crisp Muscadet cut through batter and oil with citrus-mineral precision.
A simple white Burgundy or Mâcon-Villages Chardonnay is a clean, mineral-driven match for herb-baked or lemon-roasted cod.
Portuguese bacalhau (salt cod) pairs brilliantly with Vinho Verde — the spritz and citrus acidity cut through the salt.
Cod in a bold tomato sauce or with Provençal herbs can handle an Alsatian Riesling's aromatic depth and citrus-mineral length.
Cod's delicate flesh is obliterated by any tannic red wine — stick exclusively to whites and rosés.
A chilled Provence rosé is ideal for cod Provençal or grilled cod with ratatouille — the rosé's herby Provençal quality echoes the preparation.