Small Fish, Great Wines
Grilled with sea salt, marinated as escabeche or on crispy bread
The sardine is the underrated star of Mediterranean cuisine: fatty enough for roasted aromas, delicate enough for fine marinades, intense enough for powerful wines. From simple grilled fare to a gourmet experience – with the right wine, the humble sardine becomes a feast.
In short — which wine with sardines? With grilled sardines, a crisp rosé or a saline white with drive; with escabeche, an acid-fresh white; with sardines on bread, sparkling wine. Sea salt and roasted aromas call for freshness rather than oak.
The sardine has a hard time: dismissed as tinned fish, it is often underestimated. Yet fresh sardines from the grill are a Mediterranean classic – in Portugal, Spain and southern France they are the summer dish par excellence. And even the preserved version is enjoying a renaissance among gourmets as the vintage sardine.
The key to the perfect wine pairing: the sardine is a fatty fish – it needs acidity as a counterpoint. Whether a crisp rosé with grilled fish, an elegant Champagne with escabeche or a mineral Riesling with sardines on bread – the acidity cuts through the fat and brings balance.
From the grill – sea salt, lemon and crisp rosé
Sardinhas assadas – a national treasure in Portugal. The whole sardine goes on the grill, seasoned only with coarse sea salt. The skin turns crispy, the fat drips into the embers, the smoke flavours the flesh. Add a piece of bread and a lemon, and you are done.
Here you need wines with freshness and bite: a Tuscan rosé brings the right acidity, a Burgundian Chardonnay the elegance. And if you prefer something more intense, reach for a mature Barbaresco – its tannins harmonise surprisingly well with the roasted aromas of the grilled sardine.
Il Corzanello Rosato IGT 2024
A Sangiovese rosé from the hills of Florence. Corzano e Paterno works biodynamically – the Rosato shows cherry, herbs and a crisp acidity that cuts through the fat of the sardine.
Olla Blanc VdF 2025
Macabeu and Muscat from Tom Lubbe in the Roussillon, vinified close to nature and with just 10.5 per cent alcohol: white blossoms, citrus, green apple and Mediterranean herbs, plus crisp acidity and an enticingly saline finish. Salt and herbal spice match the smoke and fat of grilled sardines perfectly.
Cottá Barbaresco DOCG 2018
Red wine with fish? With oily fish such as sardines it works beautifully. Sottimano’s Barbaresco offers ripe fruit and silky tannins – the roasted aromas of the grilled sardine find an equal partner here.
Marinated – Escabeche, Vintage Sardines and Fine Drops
Sardine escabeche – marinated in vinegar and olive oil, with onions, bay leaf and saffron. A technique originating from Arab cuisine that transforms the sardine into a gourmet experience. Or vintage sardines: aged in the tin like a great wine, they become a collector’s item.
These complex preparations call for multi-layered wines: a vermouth brings its own herbal notes, a Großes Gewächs Riesling provides the necessary structure, and an aged Champagne lends elegance. Here, delicacy meets delicacy.
Spektra 2022
An unusual marriage: Blaufränkisch and Welschriesling in one bottle. The Nittnaus siblings vinify this wine together, co-fermented – fruity, spicy, with a subtle tannin note. Perfect with the oily escabeche.
Vermouth 2023 (500ml)
Francesco Leanza of Salicutti also makes vermouth – from his own Sangiovese, with herbs from the garden. The bitterness and herbal notes perfectly mirror the escabeche aromas.
Quattuor IV Extra Brut
Four forgotten Champagne grape varieties in one cuvée: Arbane, Petit Meslier, Blanc Vrai and Fromenteau. Drappier rescues historical heritage – the result is complex, spicy, unique. A Champagne for explorers and vintage sardines.
On Bread & Pasta – Rillettes, Crostini and Sparkling Wine
Sardine rillettes on toasted bread, crostini with fresh sardine, Pasta con le Sarde – the Sicilian answer to spaghetti. Here the sardine becomes part of a greater whole, its intensity tempered by carbohydrates.
Sparkling wine is the first choice here: the bubbles cut through the fat, while the acidity refreshes the palate. Whether an Italian Metodo Classico, a Catalan ancestral or a Piedmontese Barbaresco – the variety of preparations invites experimentation.
Grauburgunder 2023
From the Kaiserstuhl, the extinct volcano in Baden. Klaus Vorgrimmler crafts a Grauburgunder with real depth – the volcanic minerality gives the wine tension, while the creamy texture complements sardine rillettes.
Athénaïs AmalGamay VdF 2022
Gamay from Chablis – yes, it does exist! Athénaïs de Béru crafts this light, juicy red with cherry and herbal notes. Slightly chilled, it makes a surprisingly good partner for sardine crostini.
Currá Barbaresco DOCG 2014
Ten years of ageing have lent this Barbaresco a velvety, silky character. The single vineyard Currá is one of Sottimano’s finest. With Pasta con le Sarde and its sweet raisins, it is an unexpected yet brilliant partner.
Frequently asked questions
Which wine goes with grilled sardines?
Grilled sardines call for wines with freshness and acidity: a crisp rosé from Tuscany, a mineral Mâcon Chardonnay or, surprisingly, a mature Barbaresco – the tannins harmonise beautifully with the roasted aromas.
What are vintage sardines?
Vintage sardines (millésimées) are sardines preserved in olive oil that, like wine, improve with age. They are produced in small quantities, bear a vintage year and are sought after by collectors. After a few years of maturation, they develop complex, buttery aromas.
Does red wine go with sardines?
Yes, with oily fish such as sardines, red wine works well. The important thing is that the wine should not be too tannic – mature Nebbiolo wines such as Barbaresco or light Pinot Noirs are good candidates, especially with grilled or heavily spiced sardines.
What is sardine escabeche?
Escabeche is a marinade made from vinegar, olive oil, onions and spices such as saffron and bay leaf. The technique originates from Arab cuisine and preserves the fish in an elegant way. Sardine escabeche is a Spanish speciality served cold.
Which wine with Pasta con le Sarde?
The Sicilian Pasta con le Sarde with wild fennel, raisins and pine nuts calls for wines with character: a sparkling wine cuts through the oil, while a mature red wine complements the sweet raisins. A full-bodied white wine from Sicily also works superbly.
Discover all wines to pair with sardines
This selection shows only part of our recommendations. In our shop you will find further wines that pair with sardines and other small fish – from a simple barbecue wine to Champagne for special occasions.
All wines for sardines