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Sashimi, ceviche and crudo: what wine to pair with raw fish (new post)

Posted by Fiona Beckett (Google+) on July 15 2025 at 12:20

Raw fish has become increasingly fashionable over the last few years, not just in Japanese, Peruvian and Mexican restaurants but in many other ones too.

But what type of wine should you pair with dishes like carpaccio, ceviche, crudo, sashimi or a tuna tartare?

First, it depends on the type of fish more than the way it’s cut. Scallops, seabass or prawns for example are going to be lighter and more delicate in flavour than salmon, tuna or mackerel but it’s the dressing or dipping sauce that is most likely to determine the match.

That will mainly depend on the origin of the dish. Italian raw fish dishes tend to be simply dressed while Japanese and other Asian ones can have much more complex nutty flavours.

As a big raw fish fan I’ve given a lot of thought to the subject. Here are the wines I serve at home and look out for on restaurant wine lists together with my favourite pairings for specific dishes

Generally reliable choices

Dry white wines and the keyword is dry, particularly if you’re talking sashimi.

Most white wines are described as dry so let’s be more specific. Young, fresh, unoaked, modest in alcohol, not overly fruity (so not a New Zealand sauvignon blanc I suggest unless there’s a punchy dressing). High in acidity. Pure and simple, rather than complex.

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