Citrusy white wine tends to bring out the best with light fish, but a taco's fillings and preparation determine the ultimate pairing. Silky Chardonnay can complement fatty fish or rich sauces, per our food and wine pairing guide, and dry sparkling wine pairs with salty components. Light Pinot Grigio can give delicate fish more flavor while medium-bodied red wines can stand up to barbecue sauce. Tangy Sonoma Coast Chardonnay complements lime guacamole in fish tacos with thick red snapper fillets; oily fish like mackerel calls for a Spanish white; and spicy Zinfandel works with dry rubbed salmon.
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Here are three ways to approach pairing wine with fish tacos.
Vinho Verde or Txacoli
These light, spritzy whites — Vinho Verde from Portugal and Txocoli from Spain — have a salty minerality and super bright acidity that acts like a spritz of lime. These are the ultimate beach wines, and fish tacos are the ultimate beach food, so this pairing just works.
New Zealand Sauvignon Blanc
If you prefer wines with a touch more body and fruit, try Sauvignon Blancs from New Zealand. These wines tend to have a mix of citrus and tropical flavors and a zippy herbal quality that's tasty with cilantro.
In Marlborough, New Zealand's winemaking region widely recognized for Sauvignon Blanc, gooseberry and grapefruit shine through. Try a crisp bottle from Villa Maria, a blend from the Wairau and Awatere Valleys, that has grass and passionfruit notes that have garnered notoriety.
California or Oregon Pinot Noir
White wines are best with most fish tacos, but if you're eating a taco made with grilled fish, especially salmon, the red cherry fruit you find in Oregon Pinot Noir and lighter styles from California works well. Plus, a hint of spicy oak can pair nicely with the char.
Try a Raptor Ridge Barrel Select Pinot Noir from Oregon's Willamette Valley or an elegant Sonoma Coast Pinot Noir from Cobb Docs Ranch Vineyard.