Cod has a delicate flavor, with a slightly crunchy texture (at the correct cooking time). Hence the choice for a rather delicate wine with not too pronounced slightly crunchy acids, such as pinot blanc or silvaner. But also chardonnay or white Côtes du Rhône is never a wrong choice. Due to its delicate taste, the accompaniment or the sauce often determines the choice of wine. With mushrooms, for example, a chardonnay from Burgundy or the Jura fits. A tomato sauce calls for a more southern type of white wine (viognier), a rosé or even a red wine (barbera, dolcetto, grenache). A cheese sauce also calls for a wine that goes with cheese rather than fish (white chardonnay from southern Burgundy).