The rule that “white goes with fish and red goes with meat” is old-fashioned, but it makes sense, right?
But logic leads us to enjoy red wine with fish as well. To go with fish, think of things that are red or dark, like olives, mushrooms, bacon, roasted peppers, soy sauce, and cocktail sauce. Some people say that red wine can overpower the delicate flavors of fish, but isn’t a fine red Burgundy more delicate than smoked salmon or fried sardines? Sake is often served with sashimi, even though its flavors are much stronger than a raw yellowtail slice.
With so many types of fish, weight and texture should be your guide. Lighter, flakier fish calls for lighter-bodied wines than dense or fatty fish. But how the food is cooked also changes the texture. For example, poached salmon is different from roasted salmon, and grilled tuna steaks are different from tuna sashimi.
Look for light- to medium-bodied wines with low or soft tannins. When eating fish that has strong flavors or sauces, it’s usually best to pair the strong flavor with something other than the fish itself. Also, don’t squeeze a lemon on top. The acids in citrus can mix with tannins and make all red wines taste flat, except the crispest ones. Let your wine be the final flourish that completes the dish.
There are three main types of fish: lean, oily, and meaty. There are also three ways to cook them: over high heat (grilling, broiling, and pan-frying), over dry heat (baking and roasting), and in liquid (steaming, poaching, and cooking en papillote, or in parchment). If you braise fish, which means you stew it in a tasty liquid, pair the braising liquid with the fish instead of the fish itself.
For years, the standard wine pairing guidance has been “white wine with fish, red wine with meat.” But is this ironclad rule actually true when it comes to drinking red wine with fish? The answer is more nuanced than you may think.
While lighter bodied white wines do tend to pair better with delicately flavored fish the right red wine can absolutely work well with heartier fish dishes. With the rich array of red wine varieties available there are plenty of diverse flavor profiles to complement fish, rather than overpower it.
The key is choosing a red wine that has sufficient finesse to dance with the fish rather than stomp on its toes. Full-bodied Cabernet Sauvignon or Malbec would brutalize a filet of flounder. But a light-bodied Pinot Noir can tango beautifully with salmon.
Here are some guidelines on when and how to successfully pair red wine with fish:
Criteria for Picking the Right Red Wine
Weight and Texture: Match the body of the red wine to the weight and texture of the fish. Fuller-bodied fish can handle more substantial wines. Lean, flaky white fish calls for very light reds.
Preparation Method: How the fish is cooked affects what wine pairs best. Grilled or roasted fish can work with bolder reds than poached or steamed.
Sauces and Ingredients: If the fish is accompanied by assertive sauces or ingredients like bacon, olives, or mushrooms, match the wine to those dominant flavors.
Tannins: Choose low or soft tannin reds to avoid clashing bitterness. If lemon wedges are served, even gentle tannins can taste harsh.
Acidity: Bright, high-acid reds work best to provide freshness. Look to Old World regions like Italy and France.
Fruit Profile: Red wines with subtle fruit like cherry, berry, or floral are less likely to overwhelm fish. Avoid jammy, oak-forward wines.
Region: Consider indigenous varietals from coastal or lakeside regions, where the wines are likely designed to pair with local seafood.
Best Red Wine Varieties to Pair with Fish
Based on the criteria above, the following red wine grapes and regions are generally reliable options to complement fish:
-
Pinot Noir: The classic fish-pairing red. Light body and earthy cherry/berry notes. Good choices are Red Burgundy, Oregon, and New Zealand.
-
Gamay: Fresh acidity and light tannins. Cru Beaujolais is ideal. Avoid fuller-bodied Bourgogne Passe-Tout-Grains.
-
Grenache: Choose cooler climate examples from France or California to emphasize Grenache’s delicate side.
-
Dolcetto: Dry, crisp character with low tannins and berry fruit flavors. Great option from Piedmont.
-
Barbera: Bright acidity balances Barbera’s medium body. Works with sturdy fish like salmon or tuna.
-
Frappato: Cherry and floral aromas, light tannins. Excellent Sicilian choice.
-
Schiaava: Pretty cherry and red berry notes, zippy acidity. Food-friendly red from N. Italy’s Alto Adige.
-
Blauburgunder: The German name for Pinot Noir. Values are lighter bodied with purity of fruit.
-
Zweigelt: Offers Pinot Noir-like elegance. Ideal with grilled or smoked fish. From Austria.
-
Campo de Borja: Grenache-based Spanish region producing fresh, fruity, easy-drinking Garnachas.
Best Fish Varieties to Pair with Red Wine
While most white fish are still better off with white wine, the following fish have the texture and flavor to stand up well to red:
Fuller-Bodied Fish
- Tuna
- Swordfish
- Shark
- Mahi Mahi
- Salmon
- Arctic Char
- Trout
- Branzino
- Striped Bass
Meatier White Fish
- Halibut
- Cod
- Snapper
- Grouper
- Sablefish (Black Cod)
- Monkfish
Cooking Methods that Complement Red Wine-Fish Pairings
How the fish is prepared makes a big difference in what red wines work best:
-
Grilled: Char from grilling creates intensity that calls for bolder reds than other cooking methods.
-
Pan-Seared: Works similarly to grilled. Searing adds richness that red wines can match.
-
Roasted: Roasting firms up flaky fish to better stand up to red wines.
-
Broiled: Quick cooking and surface char – pair with medium-bodied reds.
-
Baked: Gentle method allows delicate red wines to complement fish.
-
Poached in Red Wine: Delicate poached preparation balances strongly flavored broth.
-
Stewed: Slow braising mellows out more assertive red wine flavors.
Tips for Serving Red Wine with Fish
A few small serving adjustments can make or break a red wine-fish pairing:
-
Chill red wine slightly to highlight its refreshing qualities. Light reds should be around 55°F.
-
Avoid overpowering sauces like demi-glace or chili sauce. Lemon wedges can clash with tannins.
-
Focus on enhancing aromatics in the dish with herbs like parsley, basil, and fennel.
-
Pair the wine with side dishes like roasted potatoes or mushrooms instead of the fish itself if unsure.
Foods that Bridge Red Wine and Fish
Certain ingredients provide a flavor bridge between red wines and fish:
- Bacon
- Pancetta
- Prosciutto
- Olives
- Capers
- Tomatoes
- Roasted red peppers
- Mushrooms
- Roasted garlic
- Fresh herbs
- Aged balsamic vinegar
- Caramelized onions
- Soy sauce
- Hoisin sauce
- Ginger
- Curry powder
- Saffron
- Fennel
Example Pairings of Red Wines with Fish Dishes
Here are some tasty real world examples of red wine and fish pairings:
- Broiled Arctic Char with Romesco Sauce: Frappato, Dolcetto, or Barbera
- Crispy Fried Cod with Remoulade: Chilled Beaujolais Cru
- Salmon Burgers with Pesto Mayo: Oregon or California Pinot Noir
- Cioppino (Seafood Stew): Chianti Classico or Valpolicella
- Sushi and Sashimi: Light Austrian Schilcher Rosé
- Cedar Plank Salmon: Cru Beaujolais, Bergundy Pinot Noir
- Sicilian Grilled Swordfish: Nerello Mascalese or Frappato
- Tuna Steak with Black Olive Tapenade: Rioja Crianza or Rosso di Montalcino
- Halibut En Papillote with Tomatoes and Basil: Willamette Valley Pinot Noir
- Bouillabaisse: Chinon or Bourgueil Cabernet Franc
- Fish Tacos with Avocado Salsa: Dry Rosado from Navarra
So don’t shy away from red wine with fish! With a versatile palate of food-friendly red wines now available, you’d be missing out not to explore pairing their varied flavors with delectable seafood. The right red really can complement and enhance a well-prepared fish dish. Just remember to look for bright, delicate reds with minimal tannins. Your tastebuds will thank you.
Frequency of Entities:
can you drink red wine with fish: 3
reastst/f: 24
resently/r: 15
drinking/v: 2
passable/a: 1
ordering/v: 1
:max_bytes(150000):strip_icc()/can-you-drink-red-wine-with-fish-0822-2000-879b72647a32435f87ce4a7c63d4a752.jpg)
Examples: Salmon, sardines, mackerel, trout
Oily fish and red wine are a natural match. Like good friends, fat and tannins bond with one another, bringing out the best in each other. Fat carries flavor that tannins help release. In turn, it mellows the tannins’ astringency, which allows the wine’s other characteristics to shine.
Grilling, broiling and pan-frying are among the best ways to cook oily fish. As with all fish, it’s important to not overcook. The oil in the fish will keep it moist, but if you cook it too long, the end result may taste metallic or “fishy.”
Rioja isn’t a shy wine, but it goes well with grilled foods and these fish’s stronger flavors. If you like bright cherry fruit, young Riojas are great. Older Riojas, like Crianza or Reserva, have savory flavors of smoke, tobacco, and dried herbs and spices that go well with grilled or smoked fish.
This is a great way to cook whole salmon or trout. It’s less likely to overcook than using high-heat methods, and it’s easy to add other ingredients or sauces. The bright acidity of Barbera from Piedmont makes it very food-friendly. With meatier, more earthy fish, it can give that “squeeze of lemon” taste without the citrus, and the spicy notes go well with the flavors made by roasting.
Examples: Cod, halibut, snapper, freshwater and sea bass
These are called “white fish” for a reason. Their mild, flaky, snow-white flesh makes them an ideal canvas for an array of flavors. However, use caution: They can be thrown out of balance easily by a red wine, so tread cautiously.
Consider flavors that will complement both the fish and red wine. Sweet soy or wine glazes, tomato or fruit salsas, red-pepper aioli or Romesco sauce will all work well.
This cooking method brings a crisp texture and charred flavor that permeates soft fish quickly. Use skin-on or whole fish, and don’t overcook. This is not Ripasso or Amarone. Valpolicella Classico is a fresh, light red wine with tart cherry and berry flavors, hints of baking spice, and a light bitterness that goes well with grilled meat.
Baking or roasting white fish delivers firmer flesh and concentrated, earthy flavor. Try butterflied whole snapper, or plump baked cod fillets with Gamay. With its bright berry flavor and hints of smoke and mushroom, the wine adds a burst of freshness that goes well with roasted foods. Try a lively Cru Beaujolais like Brouilly.