The Art of Burgundy and Fish
When thinking of Burgundy, some think of hearty meat dishes paired with robust reds. Others, however, believe the true magic of the region lies in its white wines—specifically Chardonnay—which is a perfect partner for fish and seafood. Still others enjoy lighter Pinot Noirs with fish. In fact, we have written a blog on red wine with fish. This article, however, focuses on pairing white wine with fish and why Burgundy wines offer the ultimate match for fish and seafood, combining high-acid minerality with delicate fish and rich butter sauces.
Much of this has to do with the geological complexity of Burgundy—limestone, clay, and marl—which imparts a distinct minerality that cuts through fat while enhancing the delicate flavours of fresh fish.
Here is how to pair Burgundy wines with some favourite seafood dishes:
1. Simple Grilled Sole with Cromey ‘Le Clos’
Classic sole is delicate and flaky and, when grilled, takes on a slight char. Le Clos pairs beautifully here with its floral background and citrus notes, along with a slightly grassy and saline profile. Persistent yet subtle, it has a charming reductive, complementary smokiness with balanced acidity and minerality. This wine will complement the delicate fish without overpowering it.
The Pair: Grilled lemon-herb sole served with grilled asparagus, paired with Cromey ‘Le Clos’ Monopole Blanc 2023.
Why: The citrus notes, balanced acidity, and minerality cut nicely through the light oil and bring out the sweetness of the fish.
2. Roasted Monkfish with Beurre Blanc with a Rully 1er Cru
Monkfish is often called the “poor man’s lobster” because of its firm, meaty texture. It requires a more robust white wine. Roasted monkfish in a luxurious beurre blanc (or a lemon-caper butter sauce) calls for a white Burgundy with body and nutty complexity.
The Pair: Roasted monkfish medallions with lemon-caper beurre blanc, paired with Rully 1er Cru ‘Montpalais’ 2022 from Jean-Baptiste Ponsot.
Why: The wine’s weight and buttery, hazelnut notes match the rich sauce, while its acidity cuts cleanly through the butter. It delivers the presence of a Puligny-Montrachet at a more accessible price.
3. Pan-Seared Salmon with Pinot Noir
While white wine is the standard, a richer fish like salmon—especially when pan-seared or grilled with a maple glaze—can pair beautifully with a light red Pinot Noir or a Beaujolais. The key is low tannins and high acidity.
The Pair: Pan-seared wild Alaskan salmon with thyme and roasted root vegetables, served with either Richard Rottier’s Cru Beaujolais ‘Moulin-à-Vent’ 2022 or Domaine Royet’s ‘Expression’ 2022 from the Côte de Couchois.
Why: These wines provide bright red berry notes that complement the rich, oily texture of the salmon without the bitter tannin conflict often found in stronger reds.
4. Chilean Sea Bass + Puligny-Montrachet
Chilean sea bass is oily, flaky, and mild. It is a luxurious fish that deserves an elegant wine. A Premier Cru or village Puligny-Montrachet offers the perfect balance of purity, minerality, and subtle white flower aromas.
The Pair: Pan-seared Chilean sea bass with a Meyer lemon reduction, paired with either Domaine Borgeot’s Puligny-Montrachet 2023 or JJ Girard Puligny-Montrachet 1er Cru ‘Les Referts’ 2022.
Why: These wines are delicate enough for the fish, yet refined and structured enough to stand up to its rich, oily texture.
Tips for Serving the Wine
First: All these wines are available on burgundywine.com.
Don’t over-chill: Don’t keep white Burgundy in the fridge until the last moment. Take it out 20 minutes before serving to allow the aromas to open up.
Red wine tip: Room temperature is fine, but try slightly chilling your Pinot Noir, especially if serving it with salmon.
Whether you are enjoying a simple meal at home or trying to impress at a dinner party, the marriage of fresh fish and Burgundy wine is a perfect example of how terroir can enhance your dining experience.