What wine should you drink with raw fish? The best pairings with sushi and sashimi

Oct 24, 2025

Why raw fish requires a special wine

Raw fish is increasingly popular with gourmets: sushi, sashimi, ceviche, or tartare—these fresh and delicate dishes deserve a wine capable of enhancing their subtlety. However, choosing the right wine to accompany raw fish isn't always easy. Too powerful, it overwhelms the flavors; too mild, it disappears. So, what wine should you drink with raw fish? White, rosé, or sparkling—let's explore the best pairings to highlight these refined dishes.

Unlike cooked fish, raw fish reveals more subtle, briny, and often delicate flavors. Its melting texture and natural freshness call for a wine that is light, lively, and balanced. The goal: to complement without overpowering.

Dry, mineral white wines are therefore ideal partners. Their refreshing acidity cleanses the palate between bites, while their citrus, floral, or flinty notes highlight the subtlety of raw fish. Conversely, a wine that is too oaky or too powerful risks disrupting the harmony of the dish.

The perfect pairing lies in finding a balance between the freshness of the wine and the delicacy of the raw fish . It is this alchemy that allows the purity of flavors to be revealed, whether one is enjoying salmon sushi, tuna sashimi, or citrus ceviche.

The best white wines to accompany raw fish

When it comes to pairing raw fish, white wine remains a safe bet. Its freshness, vibrancy, and minerality harmonize perfectly with the fish's delicate texture. But not all white wines are created equal: some reveal the subtlety of sushi, the intensity of sashimi, or the freshness of ceviche better than others.

Dry, mineral white wines: the perfect pairing

Dry white wines like Chablis , Sancerre , or Muscadet are essential. Their delicate acidity and notes of flint, citrus, and white flowers beautifully complement the briny flavor of raw fish. A Chablis pairs wonderfully with salmon sushi, while a Sancerre elevates sea bream or tuna sashimi.

Aromatic wines for a more exotic touch

If you prefer fruitier flavors, an Alsatian Riesling or Pinot Gris will add a touch of the exotic. Their aromas of yellow fruit and sweet spices pair beautifully with marinated fish or citrus ceviches. These wines offer a lovely balance between freshness and richness.

Southern white wines, to be handled with finesse

Certain Mediterranean wines, such as a Corsican Vermentino or a Picpoul de Pinet, can also be paired with raw fish, provided they are young and lightly oaked. Their slightly saline roundness evokes sea spray and prolongs the pleasure of tasting.

Rosé or sparkling wine: good options depending on the dish

While white wine remains the classic choice for pairing with raw fish, rosé and sparkling wines can also create surprising combinations, provided they are chosen carefully. Their freshness and lightness add a festive touch while respecting the delicate flavor of the fish.

Rosé wine is ideal with salmon or tuna sushi.

A rosé from Provence or a rosé from Bandol pairs beautifully with salmon sushi, thanks to its fruity and slightly saline notes. Their aromas of strawberry, redcurrant, and citrus harmonize perfectly with the tender texture of the raw fish and the vinegared rice.
Avoid rosés that are too powerful or wine-like: they would mask the delicacy of the dish.

The perfect match for the occasion

Rosé evokes relaxed and convivial summer meals, while sparkling wine is a welcome addition to festive meals or tastings with friends. Both offer a fresh and modern alternative to classic white wine pairings.

Sparkling wine, an original and refreshing pairing

A brut Champagne or a Crémant de Loire is an excellent accompaniment to sashimi and ceviche. The light bubbles cleanse the palate and enhance the briny flavors. Champagne, with its notes of almond and toast, brings a subtle elegance to raw fish dishes.
For a more affordable but equally enjoyable option, a dry Prosecco will also do very well.

Pairs perfectly with sushi, sashimi and ceviche

Each type of raw fish reveals unique flavors that call for a different wine. For a truly harmonious pairing, you must consider the texture of the fish, its fat content, and even the sauce or garnish that accompanies it. Here are a few winning combinations to try without hesitation.

Salmon sushi: paired with the roundness of a fruity white wine or a light rosé.

Raw salmon, rich and meltingly tender, calls for a wine that combines freshness and suppleness. A Chablis or a lightly aromatic Viognier would be wonderful, as would a chilled rosé from Provence . These wines balance the richness of the fish and highlight its buttery notes.

Tuna sashimi: a more structured white wine or a brut Champagne

Raw tuna, being firmer and more flavorful, pairs well with slightly more robust white wines, such as Sancerre , Pouilly-Fumé , or even Brut Champagne . The latter brings a lovely tension and elegance that enhance the tuna's texture.

Citrus ceviche: a lively and aromatic wine

Ceviche, often spicy and tangy, pairs perfectly with an Alsatian Riesling or a Spanish Albariño . Their vibrancy and citrus notes enhance the freshness of the dish while complementing the lemony balance of the marinade.

White fish tartare: a subtle, mineral white

For a sea bass, sea bream, or pollack tartare, a Muscadet or a Picpoul de Pinet works wonderfully. These dry, briny, and straightforward wines complement the fish without overpowering it and evoke the scents of the sea.

Mistakes to avoid with wine and raw fish

While raw fish may seem easy to pair, certain wine choices can completely throw off the balance of the meal. Here are the main mistakes to avoid to ensure a harmonious and elegant pairing.

Choosing a wine that is too oaky or too powerful

Wines aged in oak barrels, such as some heavily oaked Chardonnays , tend to overpower the delicate flavors of raw fish. Their roundness and vanilla aromas mask the briny taste and subtle texture of sushi or sashimi. Always choose young, dry, and crisp wines.

Forget the serving temperature

A wine served too warm loses its freshness and accentuates the alcohol, which weighs down the dish. Conversely, a wine served too cold becomes closed and loses its aromas. For raw fish, serve your white wine between 8 and 10°C , your rosé around 9°C , and your sparkling wine at 6–7°C .

Neglecting the effect of sauces

Soy sauce, wasabi, or ginger radically alter the flavors of raw fish. A salty or spicy sauce calls for a rounder, slightly fruity wine, while a lemony marinade pairs better with a crisp, mineral wine. Therefore, consider matching your wine to the seasoning as much as to the fish itself.

Forget about the overall balance

A good wine and raw fish pairing always relies on balance : acidity, texture, and aromatic intensity must complement each other without overpowering one another. The goal is not for the wine to dominate, but to enhance the flavor of the dish in a harmonious way.

At VINAdemi, the emphasis is on half-bottle formats (37.5 cl) , allowing you to enjoy exceptional wines in smaller quantities, perfect for a food and wine pairing with raw fish.
Here are three wines to remember, particularly suited to different types of raw fish:

Petit Chablis 2023 – Domaine d'Elise

Region: Burgundy
Why choose it: a dry, crisp, mineral white wine, ideal with sashimi or delicate white fish.
Serving suggestion: perfect for sea bass or sea bream tartare, with its stony notes that enhance the fish.

Sancerre Blanc – Les Culs de Beaujeu 2021

Region: Loire
Why: a more structured white wine, longer finish, a very good companion to tuna sushi or a seafood dish.
Recommended pairing: red tuna sashimi or smoked salmon maki, for a wine that supports without overpowering.

Riesling Sec 2021 – Domaine Dirler-Cadé

Region: Alsace
Why: Aromatic and lively, very good for marinated raw fish or lightly spiced dishes.
Suggested pairing: citrus ceviche, spicy maki, highly aromatic raw fish.

FAQ: Everything you need to know about wines and raw fish

Which white wine should I choose with raw fish?

Dry, mineral white wines like Chablis , Sancerre , or Muscadet are perfect. Their freshness and vibrancy balance the melting texture of raw fish without overpowering its delicate aromas.

Can you drink red wine with raw fish?

It's possible, but with caution! Choose a light, low-tannin red wine , such as an Alsatian Pinot Noir or a Beaujolais . Wines that are too full-bodied or oaky would overpower the delicate flavors of the fish.

What sparkling wine is served with sushi or sashimi?

A brut Champagne , a Crémant de Loire , or a dry Prosecco are excellent choices. Their fine bubbles and freshness enhance the vinegared rice and the melting texture of the raw fish.

What wine goes with fish ceviche?

Alsatian Riesling or Spanish Albariño are perfect for complementing the acidity of lime and the exotic notes of ceviche. These aromatic wines enhance the freshness of the dish without overpowering it.

At what temperature should wine be served to accompany raw fish?

Serve white wine between 8 and 10°C , rosé around 9°C , and sparkling wine at 6°C . A good serving temperature preserves freshness and enhances aromas.