Sushi, sashimi, ceviche, crab salad, and tuna tartare are all stellar raw fish dishes, but they are also easy to overpower with an overly powerful wine pairing.

Wines with potent structures, such as heavy-bodied reds like cabernet sauvignon, malbec, and Syrah, or heavy-bodied whites like oaked chardonnays and white Riojas, must be avoided.

When pairing wine with raw fish, you'll want to opt for light-bodied beverages, ensuring you’re also avoiding wines with heavy tannins, higher alcohol content, and too much sugar.

Tannins are natural compounds in wine that make our tongue scrubby. Salt in food softens tannins, but since raw fish is mildly seasoned, heavy tannins will overpower the palate.

Alcohol and sugar add body to wines. Heavier ABV wines (usually above 13%) or wines with a lot of residual sugar will have heavy bodies that don’t pair well with raw fish.

Conversely, light-bodied white wines like sauvignon blanc, albariño, and gruner veltliner have high acidity and citrus notes that can be refreshing when served with raw seafood.