Trout & Wine Pairing

Rainbow Trout has a delicate herbaceous quality that pairs best with crisp white wines such as Sauvignon Blanc, Riesling and Chablis.

Rainbow Trout has low to moderate fat levels depending on whether it is farmed or caught in the wild, or migrated out to sea.  Low to moderate levels of fat means that Rainbow Trout could easily be overwhelmed by full-bodied wines like an Oaked Chardonnay, so stick to unoaked whites.  On the other hand, Lake Trout is a very rich and fatty trout that requires acidic white wines such as Riesling, Chablis and Sancerre, to cut through the fat.

Best Wine with Trout

What Are the Different Species of Trout?

Rainbow Trout is the most common species of farmed Trout, so if you haven’t caught the fish yourself, it’s most likely what you are eating.  Rainbow trout are often used to replenish rivers and streams in Western America, while Brook Trout is more common in Eastern Canada and America.  Wild Trout you catch yourself will be much more delicious than farmed Trout, which can sometimes have a muddy taste and a mushy texture.

Lake Trout is very high in fat and should be served smoked to reduce the oiliness and strong fishy flavours.  You’ll find Lake Trout in the Great Lakes of Canada and America, where they can grow up to 100 pounds (however, most caught in the wild are about 10 pounds).   Smoked Lake Trout pairs best with a steely Sauvignon Blanc with smoky or gunflint elements such as Sancerre and Pouilly Fume.

Another species of Trout is the Brown Trout which was brought over from Europe.  Brown Trout can live in lakes and streams, but it’s also known to swim out to the ocean, where it will be called sea trout or salmon trout.  Rainbow Trout might also swim out to sea, where it is then called Steelhead, and it tastes even more delicious than Rainbow Trout. When a fish can migrate between the ocean and freshwater lakes, it is called an anadromous species.

Trout will taste fresh for up to seven days after being caught and doesn’t require any scaling. The fish will taste much more flavourful when cooked with its bones in.  For grilled Trout, always use a grilling basket to prevent the skin from sticking to the grill.  Otherwise, steam, bake or poach your Trout for best results, and always avoid deep-frying it (as it’s high in fat).

Grilled Rainbow Trout & Sauvignon Blanc Pairing

Rainbow Trout, especially when caught out in the wild, should have a firm texture and a delicate herbaceous quality that makes it wonderful with a chilled glass of Sauvignon Blanc.  While known for its crisp grapefruit, lemon and citrus flavours, Sauvignon Blanc also has green notes of grass and herbs that complements the delicate flavours of your Rainbow Trout.  Finally, the high acidity of Sauvignon Blanc acts as a highlighter, brightening the delicate flavours of your grilled fish.

Baked Rainbow Trout & Chablis Pairing

Chablis is an unoaked Chardonnay from France that features notes of lemon, chalk, pears, green apple and minerals.  The chalk and mineral flavours of Chablis complement the river or lake water influence found in the Rainbow Trout, making for a wonderful pairing.

If you’ve bought your Trout from a supermarket, chances are it will be farmed (at least in North America).  And there’s nothing wrong with that, however, most farmed Trout isn’t going to be as flavourful or fatty as Trout caught out in the wild.  Acidic and dry, Chablis brings out the herbaceous and subtle fish flavours of farmed Rainbow Trout, allowing the fish to taste even more delicious.

Smoked Lake Trout and Sancerre Pairing

Lake Trout is an oily fish and not up to everyone’s tastes, as at its oiliest, it will taste extremely fishy.  Another issue is that you never know how oily the fish might be until you are cooking it.  One Lake Trout might be perfectly delicious, while the other might taste too rich.  Smoking the fish does help reduce the fishy flavours, making it more palatable.

Sancerre is a French Sauvignon Blanc full of acidity that cuts through the oiliness of Lake Trout.  The oil can easily clog up your taste buds, however, the steely acidity of Sancerre whisks it away with every sip with its bright flavours of citrus, grapefruit, grass and herbs.  Meanwhile, you also find smoke and mineral that complements the smoked flavours of your smoked Lake Trout.

Grilled Sea Trout & Pinot Noir Pairing

Tasting of cherries and wild strawberries, Pinot Noir pairs better with moderately Fatty Trout, such as Sea Trout or Steelhead Trout that has migrated out to sea.  In this instance, I’d go with an Oregon Pinot Noir or a Burgundy, where the Pinot Noir’s truffled earthiness will complement the richer flavour of Sea Trout.

For grilled farmed Brown Trout, choose a crowd-pleasing California Pinot Noir where the chocolate and vanilla flavours will complement the caramalized skin of grilled Trout.