Sole is a fish that is like no other, in that it doesn’t taste very ‘fishy’ at all. This fish also has the versatility to combine with just about anything, such as herbs, sauces, and vegetables without losing its sweet and delicate identity.
This, however, is not a fish you would want to pair up with red wine. Depending on the preparation, most white wines work extremely well.
For Sole in general, subtly oaked Chardonay, Chablis, Unoaked Chardonnay, and lightly oaked Burgundy (white) are our top choices. You don’t want too much oak, or else it will drown out the natural flavours of the Sole. You also don’t want a wine too light or sweet, or else the sole will come off as flat.
For herb crusted sole, an herbal Sauvignon Blanc will naturally complement this dish. The styles of Chardonnay mentioned above will work too, with the addition of a Puligny Montrachet. A dry Riesling would also be exceptional.
Sole in Cream Sauce & Wine Pairing
White Wine Pairing suggestions for Sole in a cream sauce, again, the restrained Chardonnays mentioned above would make for a beautiful combination. If you really feel like celebrating, crack open a bottle of sparkling wine or Prosecco which will bring a nice balance to the creamy texture of the cream sauce.
If you are serving Sole in a Lemon Butter Sauce, again Chardonnay, particularly a tropical California Chardonnay (I’m thinking Santa Barbara Reserve Chardonnay by Mer Soleil) would be quite delicious. The hint of oak in a California Chardonnay will mesh well with the roundness of the butter sauce while the citrus flavours will pair nicely with the lemon aspect of the lemon butter sauce.
Beer Pairing & Sole
In regard to pairing beer with Sole, it’s best to serve a lighter styled beer such as a Lager which is slightly tangy or a Pale Ale which is slightly fruity. Another great option, especially for grilled Sole, would be a Belgian style Wheat Beer which has wonderful citrus aromatics!