Finding the right wine for monkfish doesn’t have to be complicated. This firm, meaty fish with its sweet, delicate flavor pairs beautifully with several wine varieties that enhance its unique characteristics.
Monkfish—often called “poor man’s lobster” for its similar texture—deserves a thoughtful wine match. Its substantial texture can stand up to more robust wines than many other seafood options, while its subtle sweetness calls for complementary acidity.
Whether you’re preparing a simple grilled monkfish tail or an elaborate herb-crusted recipe, the right wine elevates the dining experience.
In this guide, you’ll discover:
- White wines that perfectly complement monkfish’s texture
- Surprising light red options for heartier preparations
- Specific regional recommendations from Chardonnay to Albariño
- Serving tips to maximize your food and wine enjoyment
Let’s explore the best wine choices for your next monkfish dinner.
What Wine Goes with Monkfish
Chardonnay
Wine Type:
White
Why it pairs well with monkfish:
Chardonnay complements monkfish’s firm, meaty texture and subtle sweetness. The wine’s buttery notes enhance monkfish’s luxurious mouthfeel, while its acidity cuts through rich preparations. Monkfish’s mild flavor allows Chardonnay’s fruit characteristics to shine without overwhelming the dish.
Flavor Profile:
Medium to full-bodied with notes of yellow apple, pear, lemon, and often vanilla or butter (in oaked versions). Moderate acidity with a creamy texture.
Best Styles or Varietals:
Unoaked or lightly oaked Chardonnay from Burgundy (especially Chablis), cool-climate Australian or California Chardonnay.
Serving Tips:
Serve at 48-52°F (9-11°C) in a standard white wine glass. For monkfish in butter sauce, a lightly oaked Chardonnay works beautifully.
Alternative Wines:
Viognier, White Burgundy
Sauvignon Blanc
Wine Type:
White
Why it pairs well with monkfish:
Sauvignon Blanc offers bright acidity that cuts through monkfish’s substantial texture. This wine particularly shines with herb-crusted monkfish or preparations featuring citrus. The grassy, herbaceous qualities complement herb seasonings, while the wine’s crisp nature refreshes the palate between bites.
Flavor Profile:
Light to medium-bodied with pronounced acidity. Features notes of lime, grapefruit, green apple, gooseberry, and often herbaceous qualities like grass or bell pepper.
Best Styles or Varietals:
Loire Valley Sauvignon Blanc (Sancerre, Pouilly-Fumé), New Zealand Sauvignon Blanc from Marlborough.
Serving Tips:
Serve chilled at 45-50°F (7-10°C) in a smaller-bowled white wine glass. Try with monkfish prepared with fresh herbs and lemon.
Alternative Wines:
Vermentino, Grüner Veltliner
Albariño
Wine Type:
White
Why it pairs well with monkfish:
Originating from coastal Spain, Albarino naturally complements seafood. Its saline quality and zippy acidity work wonderfully with monkfish’s meatiness. The wine’s mineral notes enhance monkfish’s natural sweetness, while its bright fruit provides contrast to the fish’s delicate flavor.
Flavor Profile:
Light to medium-bodied with high acidity. Displays peach, apricot, and citrus notes with a distinctive salinity and mineral finish.
Best Styles or Varietals:
Albariño from Rías Baixas in Spain or Alvarinho from Vinho Verde in Portugal.
Serving Tips:
Serve well-chilled at 45-48°F (7-9°C) in a standard white wine glass. Perfect with simply grilled monkfish with sea salt and olive oil.
Alternative Wines:
Verdejo, Muscadet
Pinot Grigio/Pinot Gris
Wine Type:
White
Why it pairs well with monkfish:
Pinot Grigio has a neutral character that doesn’t overpower monkfish’s subtle flavor. Its clean profile allows the fish to be the star, while providing enough acidity to balance richer preparations. The wine’s light body works well with lighter monkfish dishes.
Flavor Profile:
Light-bodied with moderate acidity. Features green apple, lemon, pear, and sometimes honeysuckle notes. Italian styles tend to be lighter and crisper than the fuller-bodied Alsatian Pinot Gris.
Best Styles or Varietals:
Italian Pinot Grigio from Alto Adige or Friuli; Alsatian Pinot Gris for richer preparations.
Serving Tips:
Serve at 45-50°F (7-10°C) in a standard white wine glass. Pair with lightly seasoned monkfish or monkfish in a cream sauce.
Alternative Wines:
Soave, Pinot Blanc
Vermentino
Wine Type:
White
Why it pairs well with monkfish:
Vermentino originates from Mediterranean coastal regions, making it a natural match for seafood. Its bright acidity and subtle bitterness complement monkfish beautifully, especially in Mediterranean-style preparations with olive oil, tomatoes, and herbs. The wine’s light almond notes add complexity to the pairing.
Flavor Profile:
Light to medium-bodied with moderate to high acidity. Features notes of green apple, lime, white peach, and often a pleasant bitter almond finish with mineral undertones.
Best Styles or Varietals:
Vermentino from Sardinia or Liguria in Italy, or from Provence in France (where it’s known as Rolle).
Serving Tips:
Serve chilled at 45-50°F (7-10°C) in a standard white wine glass. Perfect with Mediterranean preparations of monkfish with olives, capers, and tomatoes.
Alternative Wines:
Picpoul de Pinet, Assyrtiko
Muscadet
Wine Type:
White
Why it pairs well with monkfish:
Muscadet’s lean, mineral-driven character complements monkfish’s delicate flavor without overwhelming it. The wine’s high acidity cuts through the fish’s rich texture, while its subtle salinity enhances the seafood’s natural taste. Traditionally paired with oysters, Muscadet works equally well with meaty white fish like monkfish.
Flavor Profile:
Light-bodied with high acidity. Features subtle notes of lemon, green apple, and often a distinctive yeasty character from sur lie aging, with pronounced mineral qualities.
Best Styles or Varietals:
Muscadet Sèvre et Maine sur Lie from the Loire Valley in France.
Serving Tips:
Serve well-chilled at 45-48°F (7-9°C) in a smaller white wine glass. Excellent with simply prepared monkfish or monkfish in a light butter sauce.
Alternative Wines:
Chablis, Txakoli
Chenin Blanc
Wine Type:
White
Why it pairs well with monkfish:
Chenin Blanc offers versatility that works with various monkfish preparations. Its bright acidity cuts through the fish’s meaty texture, while its fruit characteristics complement monkfish’s subtle sweetness. The wine’s honeyed notes pair particularly well with monkfish in cream sauces or with sweeter glazes.
Flavor Profile:
Medium-bodied with high acidity. Displays notes of green apple, pear, quince, and often honey or wet wool. Can range from bone-dry to sweet, with dry versions best for monkfish.
Best Styles or Varietals:
Dry Chenin Blanc from the Loire Valley (Vouvray, Savennières) or South Africa.
Serving Tips:
Serve at 45-50°F (7-10°C) in a standard white wine glass. Try with monkfish in a light curry or with a honey glaze.
Alternative Wines:
Roussanne, dry Riesling
Chablis
Wine Type:
White
Why it pairs well with monkfish:
Chablis, made from Chardonnay grapes, offers a leaner, more mineral-driven profile than typical Chardonnay. This purity complements monkfish’s subtle sweetness without masking it. The wine’s distinctive flinty character enhances the fish’s natural flavors, while its sharp acidity balances monkfish’s firm texture.
Flavor Profile:
Light to medium-bodied with high acidity. Features green apple, lemon, white flowers, and pronounced mineral/flinty notes. Generally unoaked, delivering a pure, clean taste.
Best Styles or Varietals:
Chablis from Burgundy, France, with Premier Cru or Grand Cru offering more complexity for special occasions.
Serving Tips:
Serve at 48-52°F (9-11°C) in a standard white wine glass. Perfect with simply prepared monkfish or monkfish in a light cream sauce.
Alternative Wines:
Muscadet, Aligoté
Sancerre
Wine Type:
White
Why it pairs well with monkfish:
Sancerre, made from Sauvignon Blanc grapes, offers bright acidity and mineral complexity that beautifully frame monkfish’s delicate sweetness. The wine’s herbaceous qualities complement herb-crusted preparations, while its citrus notes brighten the fish’s flavor. The distinctive flinty character of Sancerre adds sophisticated complexity to the pairing.
Flavor Profile:
Light to medium-bodied with high acidity. Features lemon, grapefruit, green apple notes with flinty minerality and subtle herbal qualities. More restrained than New World Sauvignon Blancs.
Best Styles or Varietals:
Sancerre from the Loire Valley, France.
Serving Tips:
Serve chilled at 45-50°F (7-10°C) in a smaller-bowled white wine glass. Excellent with herb-crusted monkfish or monkfish in a light butter sauce with fresh herbs.
Alternative Wines:
Pouilly-Fumé, White Bordeaux
Viognier
Wine Type:
White
Why it pairs well with monkfish:
Viognier offers aromatic complexity and rich texture that stand up to monkfish’s substantial character. The wine’s floral and stone fruit notes provide an interesting counterpoint to the fish’s mild flavor, while its full body matches monkfish’s meaty texture. Viognier particularly shines with spiced monkfish preparations.
Flavor Profile:
Medium to full-bodied with moderate acidity. Displays apricot, peach, tangerine, and honeysuckle notes with a luscious mouthfeel.
Best Styles or Varietals:
Viognier from the Northern Rhône (Condrieu) in France, or cooler-climate examples from California or Australia.
Serving Tips:
Serve at 50-55°F (10-13°C) in a standard white wine glass. Excellent with monkfish in spiced preparations or with Mediterranean herbs.
Alternative Wines:
Marsanne, Roussanne
Pinot Noir
Wine Type:
Red
Why it pairs well with monkfish:
Pinot Noir is one of the few red wines that works well with monkfish, particularly with heartier preparations. Its light body and moderate tannins don’t overwhelm the fish, while its red fruit notes complement monkfish wrapped in bacon or prepared with mushrooms. The wine’s earthy undertones enhance the umami qualities of these richer preparations.
Flavor Profile:
Light to medium-bodied with moderate acidity and low to medium tannins. Features red cherry, raspberry, strawberry, often with mushroom, forest floor, or spice undertones.
Best Styles or Varietals:
Light-bodied Pinot Noir from Burgundy, France, or cooler regions like Oregon, New Zealand, or Germany.
Serving Tips:
Serve slightly cool at 55-60°F (13-16°C) in a Burgundy glass with a wide bowl. Best with bacon-wrapped monkfish, monkfish in red wine sauce, or with mushroom accompaniments.
Alternative Wines:
Gamay, light Grenache
Beaujolais
Wine Type:
Red
Why it pairs well with monkfish:
Beaujolais provides a fruit-forward, light-bodied red option that works surprisingly well with monkfish, especially in richer preparations. The wine’s low tannins and high acidity cut through fatty components like bacon or butter often used with monkfish, while its bright fruit character adds a pleasant contrast without overwhelming the fish’s delicate flavor.
Flavor Profile:
Light-bodied with high acidity and low tannins. Displays vibrant cherry, raspberry, banana, and often floral notes with a juicy, refreshing quality.
Best Styles or Varietals:
Cru Beaujolais (especially Fleurie or Chiroubles) from France, made from the Gamay grape.
Serving Tips:
Serve slightly chilled at 55-60°F (13-16°C) in a standard red wine glass. Excellent with monkfish in tomato-based sauces or monkfish wrapped in prosciutto or bacon.
Alternative Wines:
Valpolicella, light Grenache
Light Grenache
Wine Type:
Red
Why it pairs well with monkfish:
Lighter styles of Grenache offer bright red fruit flavors and moderate body that can complement heartier monkfish preparations without overwhelming them. The wine’s berry notes and subtle spice work well with Mediterranean-style monkfish with tomatoes, olives, and herbs. Grenache’s moderate tannins and acidity provide balance to rich fish preparations.
Flavor Profile:
Medium-bodied (lighter styles) with moderate acidity and tannins. Features strawberry, raspberry, cherry notes with white pepper and herbal undertones.
Best Styles or Varietals:
Lighter Grenache from cooler regions in Spain (Garnacha) or France (especially Sardinia or Languedoc-Roussillon).
Serving Tips:
Serve slightly cool at 60-65°F (16-18°C) in a standard red wine glass. Pair with monkfish in tomato-based Mediterranean sauces or monkfish with grilled vegetables.
Alternative Wines:
Pinot Noir, Counoise
Dry Rosé
Wine Type:
Rosé
Why it pairs well with monkfish:
Dry rosé offers the refreshing acidity of white wine with a hint of red wine’s structure, making it versatile with various monkfish preparations. The wine’s berry notes complement the fish’s natural sweetness, while its crisp finish cuts through the meaty texture. Rosé particularly shines with Mediterranean-style monkfish dishes.
Flavor Profile:
Light to medium-bodied with bright acidity. Features strawberry, raspberry, watermelon, and citrus notes with a dry, refreshing finish.
Best Styles or Varietals:
Provençal rosé from France, Navarra rosado from Spain, or dry rosé from Oregon.
Serving Tips:
Serve well-chilled at 45-50°F (7-10°C) in a standard white wine glass. Perfect with grilled monkfish, especially with Mediterranean flavors like tomato, olives, and herbs.
Alternative Wines:
Dry white wine, light red wine
Champagne
Wine Type:
Sparkling
Why it pairs well with monkfish:
Champagne offers high acidity and effervescence that refresh the palate between bites of rich, meaty monkfish. The wine’s complexity complements the fish’s subtle flavors, while its yeasty notes add depth to the pairing. The bubbles contrast beautifully with monkfish’s firm texture, creating an interesting mouthfeel combination.
Flavor Profile:
Light to medium-bodied with high acidity. Features green apple, citrus, white flowers, and brioche notes with fine, persistent bubbles.
Best Styles or Varietals:
Brut Champagne from France, particularly Blanc de Blancs (100% Chardonnay) styles.
Serving Tips:
Serve well-chilled at 43-48°F (6-9°C) in a flute or tulip glass. Excellent with simply prepared monkfish or monkfish appetizers.
Alternative Wines:
Crémant, Cava, Prosecco
Dry Riesling
Wine Type:
White
Why it pairs well with monkfish:
Riesling in its dry form offers electric acidity that cuts through monkfish’s rich texture. The wine’s aromatic complexity provides an interesting counterpoint to the fish’s subtle flavor, while its mineral backbone enhances the natural sweetness of the monkfish. Dry Riesling particularly shines with spiced monkfish preparations or those with a hint of sweetness.
Flavor Profile:
Light to medium-bodied with high acidity. Features green apple, lime, white peach, and pronounced mineral notes. Dry versions have minimal residual sugar but retain Riesling’s characteristic aromatic intensity.
Best Styles or Varietals:
Dry Riesling (Trocken) from Germany, particularly from the Rheingau or Pfalz regions; dry Riesling from Alsace, France; or Clare Valley, Australia.
Serving Tips:
Serve chilled at 45-50°F (7-10°C) in a standard white wine glass. Perfect with spiced monkfish preparations or monkfish with a touch of sweetness like honey or mild curry.
Alternative Wines:
Dry Gewürztraminer, Grüner Veltliner
FAQ on What Wine Goes With Monkfish
What is the best white wine to pair with monkfish?
Chardonnay is often considered the ideal white wine for monkfish. Its buttery notes complement the fish’s meaty texture, while its acidity cuts through rich preparations. Unoaked versions work best with simpler dishes, while lightly oaked styles shine with buttery sauces.
Can you serve red wine with monkfish?
Yes, light-bodied reds like Pinot Noir and Beaujolais pair surprisingly well with monkfish, especially for heartier preparations. Look for red wines with low tannins, bright acidity, and subtle fruit flavors. Red wine works particularly well with bacon-wrapped monkfish or tomato-based sauces.
How does cooking method affect wine selection for monkfish?
Cooking technique dramatically influences wine pairing. Grilled monkfish works beautifully with crisp whites like Albariño. Herb-crusted preparations call for herbaceous Sauvignon Blanc. Butter-based sauces need the richness of Chardonnay. Tomato-based dishes can handle light reds or rosé.
What wine pairs with spicy monkfish curry?
Off-dry Riesling is perfect for spicy monkfish curry. Its slight sweetness balances heat, while high acidity refreshes the palate. Aromatic Gewürztraminer also works well with exotic spices. For milder curries, try Viognier with its stone fruit flavors.
Should I serve sparkling wine with monkfish?
Absolutely! Champagne or other dry sparkling wines make excellent pairings for monkfish. The effervescence cleanses the palate between bites of the rich fish, while the wine’s acidity and complexity complement monkfish’s subtle flavor profile.
What Italian wines work well with monkfish?
Pinot Grigio from Alto Adige offers clean, crisp refreshment. Vermentino from Sardinia brings Mediterranean character that complements monkfish perfectly. For tomato-based preparations, try Soave or light Valpolicella. All showcase Italian wine’s natural affinity for seafood.
What wine pairs with monkfish and bacon?
The savory richness of bacon-wrapped monkfish calls for wines with balanced acidity. Try a light Pinot Noir, especially from Burgundy or Oregon. Alternatively, a fuller-bodied white like oaked Chardonnay works beautifully, matching the dish’s richness while complementing the fish.
At what temperature should I serve wine with monkfish?
White wines should be served chilled but not ice-cold (45-55°F/7-13°C) to preserve their aromas and flavors. Light reds benefit from slight cooling (55-60°F/13-16°C). Proper temperature enhances the wine-monkfish pairing by balancing the wine’s acidity with the fish’s texture.
What are affordable wines that pair well with monkfish?
You don’t need expensive bottles for great monkfish pairings. Try Spanish Albariño, Portuguese Vinho Verde, French Muscadet, or Chilean Sauvignon Blanc. For red options, look for Beaujolais or inexpensive Pinot Noir. These wines deliver excellent quality without breaking the bank.
What’s a versatile wine if serving monkfish at a dinner party?
Dry rosé offers outstanding versatility with monkfish. Its refreshing acidity and subtle berry notes complement various preparations without overwhelming the fish. Alternatively, a high-quality Chablis or Sancerre will please most guests while enhancing monkfish’s delicate flavor.
Conclusion
What wine goes with monkfish ultimately depends on both preparation method and personal preference. This versatile fish offers remarkable flexibility when it comes to wine pairings, allowing you to explore everything from crisp whites to light reds.
Consider these key takeaways for your next monkfish dinner:
- Match wine body with preparation intensity – lighter wines for simple dishes, fuller options for rich sauces
- Mediterranean wines like Albariño and Vermentino naturally complement seafood
- French classics such as Chablis and Sancerre highlight monkfish’s delicate sweetness
- Don’t forget the unexpected gems like dry Chenin Blanc or elegant Pinot Noir
The perfect wine enhances both the meaty texture and subtle flavor of monkfish. Trust your taste buds, but use these recommendations as your starting point. Quality seafood deserves thoughtful wine selection. Your perfect monkfish wine pairing awaits!
If you liked this article about what wine goes with monkfish, you should check out this article about what wine goes with brisket.
There are also similar articles discussing what wine goes with beef stroganoff, what wine goes with beef stew, what wine goes with nachos, and what wine goes with roast beef.
And let’s not forget about articles on what wine goes with steak and lobster, what wine goes with roast lamb, what wine goes with Japanese food, and what wine goes with nuts.
