Pairing fish and red wine

Which red wines can be combined with fish dishes

For centuries it was said that red wine should not be combined with fish, because the rule required always to combine red wine with meat and white wine with fish, to avoid unpleasant contrasts of flavors and aftertastes. But times have evolved and now we can dare and try to accompany seafood and fish dishes with red wines, provided we know the "secrets" of the combination well and avoid some mistakes.

What is the secret of a successful pairing of red wine and fish?

The secret of a successful combination of red wine and fish essentially lies in the structure of the fish and the wine, which must be "directly proportional", which means that a fish with a light texture goes well with an equally light and low tannic red wine , while a fatter and tastier fish should be combined with a full-bodied and substantial red wine.

Particular attention should also be paid to the type of dish which will make an enormous difference, both in terms of cooking technique and seasoning, because clearly a salted fish has characteristics very distant from a soup or fried fish.

The rules for pairing red wine and fish

To create a surprising and pleasant meeting you need to make a careful choice, and the first element to evaluate is the type of fish.

A lean fish, such as cod, halibut, snapper, sea bass, sea bream, generally has mild, white and crumbly flesh with a simple seasoning, its flavor risks being easily unbalanced by a red wine, which is why one must proceed with caution. To match a red wine it is recommended to use a tastier condiment on the fish (sweet soy or wine glazes, tomato sauces, red pepper aioli sauce or Romesco sauce) and then combine a young and not too full-bodied red: in any case , even a very delicate white fish such as cod, served with a spicy red sauce, can hold up to a stronger wine.

It is different in the case of fatty fish (such as salmon, sardines, mackerel, trout) and blue fish, which find a natural combination in red wine: the fat of the fish meat accompanies and binds perfectly to the tannins, in this way they out the best of each other. The tannins of the red wine enhance the flavor of the meat helping to release all the aromatic notes, while the fat softens the astringency of the tannins and strongly perceives the other characteristics of the wine.

Fleshy fish (tuna, swordfish, mahi-mahi, shark), which have densely structured but lean flesh, should be paired with young red wines and are typically also enjoyed with Mediterranean-flavored condiments, sweet Asian sauces or spicy Mexican sauces.

Another important element is the cooking of fish which could be cooked in soups, caciucchi, stews, broths and stews, especially if enriched with tomato and chilli pepper, but an original combination of fried fish and red or rosé wine should not be overlooked, favoring in this case a light and fresh bottle, with notes of herbs and minerals.

Mistakes to avoid when pairing red wine with fish.

Winemakers invite you to carefully evaluate the structure of the wine, avoiding choosing the so-called horizontal wines (which stand out for their roundness and alcohol content) together with dishes with seafood products, because they do not adapt well, just as the marriage between fish is generally not very lucky and wines that undergo long aging in wood. On the contrary, go-ahead for "vertical wines", that is, which are characterized by acidic and tannic notes and balance the fatty part of the fish without predominating on the flavours.

Simply put, the wine should be the final touch that complements the dish and shouldn't overpower the taste.

Watch out for the condiments; the presence of savory sauces or fatty cooking varies the most suitable type of wine, pushing us towards bottles with a more dominant taste, while the addition of lemon is absolutely to be avoided, because the citrus acids can collide with the tannins in a bad for the palate.

Red wine paired with fish should be refreshed and served at temperatures of 12-13 degrees, ideally 8-10 degrees.

Here is a short list of young and not very tannic wines suitable for pairing with fish:

Pinot Noir

Barbera D'Asti

Aglianico

Sangiovese

Lambrusco

Etna Red

Frappato

Slave

Classic Valpolicella

Morellino di Scansano