{"id":14021,"date":"2017-06-07T00:00:00","date_gmt":"2017-06-06T22:00:00","guid":{"rendered":"https:\/\/blog.invinic.com\/wine-pairing-what-goes-well-with-fish-cakes"},"modified":"2017-10-05T14:44:53","modified_gmt":"2017-10-05T12:44:53","slug":"wine-pairing-what-goes-well-with-fish-cakes","status":"publish","type":"post","link":"https:\/\/blog.invinic.com\/en\/wine-pairing-what-goes-well-with-fish-cakes","title":{"rendered":"Wine pairing: What goes well with fish cakes?"},"content":{"rendered":"

You\u2019re buying wine for dinner tonight and you ask yourself,<\/span> \u201cWhat goes well with fish cakes?\u201d <\/b>Don\u2019t worry. Whether it\u2019s hot Thai fish cakes or plain old cod cakes, we\u2019ve got you covered.<\/span><\/p>\n

Food and wine pairing<\/b><\/a> is part art and part science. What goes well with fish cakes for you may not be a great match to somebody else. We\u2019ve all got our own preferences and tastes, and that extends to how we pair our wine and food. Some people swear by tried-and-tested traditions, others prefer to experiment and try new things. Whatever your approach, it is clear that serving wine and food together can change how we perceive either or both.<\/span><\/p>\n

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Traditionally, what goes well with fish cakes?<\/strong><\/h2>\n

When pairing wine with fish cakes (and most seafood, for that matter), conventional wisdom points to <\/span>dry white wine<\/b><\/a>. Of course, there are many styles of dry white wine, just as there are many styles of fish cake. There may be no such thing as a perfect pairing, but some wines do lend themselves better to some fish cake styles than others. Let\u2019s take three common fish cakes and suggest a good pairing for each.<\/span><\/p>\n

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1. Plain fish cakes<\/strong><\/h3>\n

\u201cPlain\u201d is a relative term, and is not necessarily a bad thing. Here, we\u2019re talking about fish cakes made from whitefish, cod, haddock and the like. These are the lightest in flavour and usually the most delicate in texture. Knowing what goes well with fish cakes of this kind involves consideration for the weight of both the wine and the food. The oily, fried breadcrumb coating is also going to be a consideration.<\/span><\/p>\n

Your best bet here is a lean and light-bodied white wine, with high acidity and little to no oak ageing. Think along the lines of a young Sauvignon Blanc, Muscadet, Pinot Grigio or steely Chablis.<\/span><\/p>\n