Its one of the recurring mis-conceptions that we have to deal with. Yes, red wine with fish can work, and its very easy to prove it. Heres how.
Fish dishes often get paired with white wine by default, but red wine can be a delicious accompaniment as well. The key is selecting a red wine that complements, rather than overpowers, the delicate flavor of fish. With the right red wine match, fish dishes can be taken to new taste heights.
When considering what red wine goes best with fish start by looking at the weight and texture of the fish. Fuller-bodied red wines pair better with dense, meaty fish like salmon or tuna. Meanwhile lighter red wines match nicely with flaky white fish such as tilapia or cod.
Beyond the fish itself also consider preparation methods. Grilled fish calls for a bolder red while poached fish demands a more delicate wine. Robust ingredients like tomatoes bacon or mushrooms make red wine an easier choice, while citrusy sauces are tricky.
Follow these tips to find red wine bliss with every fish dish:
Match Weight and Texture
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Lean, flaky fish like snapper and bass do best with light, low-tannin reds Try Pinot Noir, Gamay, or Valpolicella Classico Their tart fruitiness won’t overpower the fish.
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Oily fish like salmon and mackerel can handle medium-bodied reds with soft tannins. Good choices are Pinot Noir, Barbera, or chilled Beaujolais Crus. The fish’s fat smooths tannins.
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Dense, meaty fish like tuna, swordfish, and shark call for light- to medium-bodied reds with low tannins. Possibilities include Grenache, Schiava, Zweigelt, or Frappato. Treat these fish like meat.
Factor in Preparation
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Grilled, pan-seared, or fried fish needs a bolder red, like Rioja Crianza/Reserva or Tavel rosé. Char flavors merit more intense wines.
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Baked or roasted fish can take medium-bodied reds with a bit more tannin. Try Burgundian Pinot or a fruit-driven Cabernet Sauvignon from Chile or California.
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Poached, steamed, or gently cooked fish wants the most delicate reds. Pinot Noir, Gamay, German Trollinger, or chilled Beaujolais work nicely. Let the wine shine.
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Skip citrus-based sauces which can clash with tannins. Instead, pair the dominant sauce flavor, like pairing hoisin glaze with Pinot Noir.
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Strong ingredients like olives, tomatoes, and mushrooms make red wine an easier choice. They share flavor affinities.
9 Go-To Varieties for Fish
Ranging from delicate to bold, these 9 red wine styles can work magic with fish:
1. Pinot Noir
The famously food-friendly red from Burgundy. Light-bodied with earthy cherry flavors. A classic with salmon.
2. Beaujolais
Made from Gamay in southern Burgundy. Light and fruity yet dry, with low tannins. Chill it slightly.
3. Valpolicella
Bright Italian red based on Corvina. Light tangy cherry and herbal notes. Try with grilled fish.
4. Barbera
Juicy Italian variety noted for high acidity. Berries and spice with medium body and soft tannins.
5. Grenache
Popular in Spain and California. Floral and herbal when made in a lighter style. Good with meaty fish.
6. Zweigelt
Peppery, easy-drinking Austrian red. Works with boldly flavored fish off the grill.
7. Rioja Crianza
Tempranillo-based Spanish red aged in oak. Savory smoke and herbs complement grilled fish.
8. Frappato
Light Sicilian red with dominant berry and floral aromas. Pairs with robust fish flavors.
9. Tavel Rosé
Dry, bold pink wine from the Rhône Valley. Crisp and herbaceous – a natural with fried fish.
Recipe Ideas to Try
Here are some delicious recipes showcasing red wine with fish:
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Salmon glazed with pomegranate molasses or honey: Pair with Pinot Noir or Beaujolais Cru
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Tuna steak with olive tapenade: Match with Chianti Classico or Barbera d’Alba
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Swordfish skewers with Romesco sauce: Serve with a young Tempranillo from Rioja or Ribera del Duero
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Halibut braised in tomato and fennel: Open up a Chateauneuf-du-Pape blend
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Cedar plank salmon with miso glaze: Pop a Willamette Valley Pinot Noir
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Seared scallops with pancetta: Try a fruit-forward Cabernet Sauvignon from Paso Robles
Experiment with Different Reds
The possibilities of pairing red wine with fish are nearly endless, so don’t be afraid to move beyond the standard whites. With the fish, preparation method, and other flavors in mind, try out different red wines to find exciting new flavor combinations. A light-bodied acidic red might surprise you with an oily salmon steak, or an earthy old-vine Zinfandel could complement a swordfish grilled with Cajun spices beautifully.
Trust your taste buds, and you’ll see that red wine can be the perfect choice for all kinds of fish. The “rules” of food and wine pairing open up immensely when you think about the food’s overall flavor profile rather than just the main protein. Savor the delicious results as those creative pairings wash over your palate!
About Matthieu Longuère MS
Matthieu Longuere is a Master Sommelier based at Le Cordon Bleu London, a leading culinary arts, wine and management school.
He has been a sommelier in the UK since 1994 and has won many awards for the wine lists at the places he has worked, such as Lucknam Park Country House Hotel, Hotel du Vin Bristol, and La Trompette.
Since joining Le Cordon Bleu in 2013, he has developed the school’s comprehensive Diploma in Wine, Gastronomy and Management; a unique programme which combines the theory of wine with a strong emphasis on practical learning.
Alongside the full Diploma, he also teaches an array of evening classes which are relaxed, yet studious, making them perfect for beginners as well as the more knowledgeable.
Which red wine with fish?
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Remember acidity and tannins clash.
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Go for something medium to light bodied.
- Not just the fish, but also the taste of the dish.
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Beaujolais and Pinot Noir are good bets
Firstly, there are red wines and there are red wines.
The best choice is to choose wines with few or no tannins, as these are the ones that ruin the party.
One more thing that makes this true is if lemon juice was added to the fish after it was served.
Acidity and tannins naturally clash, leaving a searing, bitter, metallic aftertaste.
Because of this, the “go to” red should have clean, fresh flavors and a medium to light body. The fruit intensity and the alcohol need to be balanced by a welcome acidity.
Remember the basic rules of wine and food matching, too.
Choice of wine will depend more on how the fish was cooked or the main flavoring ingredient than on the fish itself.
Avoid classic Beurre Blanc.
The acidity of the shallots and white wine will enhance bitterness, even in the smoothest of red wines.
It goes well with grilled fish and red wines that are a little oaky because the smoke from the charcoal plays well with the vanilla from the oak.
To be safe, pair grilled tuna with a light, fresh Pinot Noir from a cool climate made by a good winery, such as Mac Forbes in Australia’s Yarra Valley.
Because the wine is low in alcohol and high in acidity, it will cut through the fish’s texture without being too strong.
One could also pair a juicy red wine, along the lines of a Beaujolais cru.
With a fish and seafood stew made with red wine and fish stock, try a Fleurie like Domaine de la Madone 2014.
The Gamay grape variety possesses a lovely freshness and is packed with crunchy berry flavours.
Tomatoes are often used in the base of this dish, and they go well with the acidity of the Gamay.
Other wines that would work are young Spanish wines made from Garnacha or Mencia that have not been aged.
Austrian Zweigelt, young Italian Valpolicella, and red wines from the Jura in France would also work.
Adding some earthy notes to the food will go well with a more mature red wine that tastes like undergrowth, plants, and a little meat.
Mushrooms, root vegetables, squash and nuts would do the trick.
You could drink a traditional Red Rioja Reserva like the La Rioja Alta Viña Ardanza Reserva 2005 with a roast loin of cod with chanterelles, butternut squash, and cobnut.
This wine is a classic. It smells like coconut oak, fall leaves, meat, cherries cooked in brandy, and milk chocolate. On the palate, it’s complex and smooth, and the finish is clean.
It should be hard to choose which of the different tastes and textures goes with the wine or the dish because they should all work so well together.
If someone tells you that red wine doesn’t go well with fish, you can silence them with a flick of your corkscrew!
Editing by Chris Mercer
Pairing Wine With Fish: Red and White (Red Wines Can Go With Fish Too!)
What wine goes with fish?
Normally, you might choose a white wine to pair with fish, but in this instance, it might be better with a red! Try lighter zestier white wines and wines with more herbal and savory characteristics such as Sauvignon Blanc, Muscadet, Cortese di Gavi, Verdejo, Vinho Verde, White Bordeaux and Grenache Blanc.
Red vs White wine: Which is healthier?
The difference between red and white wine is the colour of the grapes which are used. To make white wine, grapes are pressed and skin, seeds and stems are removed before fermentation. However, to make red wine, the crushed red grapes are fermented with seeds, skin and stems. As a result, red wine is rich in plant compounds that are present in those skins such as tannins and resveratrol. Overall, red wine has slight edge over white because it has higher amounts of vitamins and minerals. Red wine helps in reducing heart disease risk, increase good HDL cholesterol and helps with diabetes. Red wine helps with cancer and eases joint pain.
Can you drink red wine with fish?
Red wines contain higher levels of tannin which interact with fish oils on your palate. In most cases this interaction can leave a metallic aftertaste in your mouth. If you’re hoping to pair fish with red wine, opt for a low tannin red wine. Fin fish can be characterized into 4 major groups by texture and flavor.
How do you choose a good wine for fish?
Look for light- to medium-bodied wines with low or soft tannins. For fish dishes with assertive flavors or sauces, it’s usually better to pair the dominant flavor than the fish itself. And skip the lemon squeeze, as such acids can clash with tannins and make all but the crispest red wines taste flat.