Miso-Glazed Black Cod
seafood • umami • sweet-savory
Also known as: sablefish miso, miso black cod
About the Dish
Miso-Glazed Black Cod is a japanese seafood that leans on seafood, umami, sweet-savory. We look for bottles that respect the texture and seasoning without drowning the dish.
Our goal: keep the seafood feel intact while adding lift from Condrieu Viognier.
Top Pour: Condrieu Viognier
Plush texture and floral spice match miso glaze sweetness without overpowering the fish.
Body: fullAcidity: mediumSweetness: dry
Why it works
- Viscous texture matches brown butter and miso-glaze richness.
- Aromatic lift keeps smoky jerk spices bright without extra heat.
Signature aromas
apricothoneysuckleginger
Pairing Playbook
- Viscous texture matches brown butter and miso-glaze richness.
- Aromatic lift keeps smoky jerk spices bright without extra heat.
- Avoid: tannic reds, heavy oaked cabernet.
Solid Alternates
Mosel — Body: lightMosel — Acidity: highMosel — Sweetness: off-dryGetariako — Body: lightGetariako — Acidity: highGetariako — Sweetness: dry
FAQ
- What wine pairs best with Miso-Glazed Black Cod?
- Condrieu Viognier is our first pour because Plush texture and floral spice match miso glaze sweetness without overpowering the fish..
- Are there budget-friendly alternatives for Miso-Glazed Black Cod?
- If Condrieu Viognier is out of reach, grab Mosel Riesling Kabinett—it shares the same structure and keeps the food in focus.
- Which wines should I avoid with Miso-Glazed Black Cod?
- Skip styles like tannic reds, heavy oaked cabernet—they fight the seasoning or overwhelm the dish.
- What if I want a non-alcoholic pairing for Miso-Glazed Black Cod?
- Try sparkling water with a citrus twist, chilled oolong tea, or verjus spritzes—they mirror acidity without the alcohol.
Skip These Bottles
tannic redsheavy oaked cabernet
Explore Related Styles
These bottles share structural traits with Condrieu Viognier. Great options when the shelf is bare.