Red wine with fish, the rule worth breaking
With fish, red wine is not forbidden: the important thing is a balanced wine, light to medium body, with few tannins, that does not mask the flavor.
The rule separating red wine with meat and white wine with fish is applied rather loosely. The last thing you want when drinking is to remember a list of rules, like not serving red wine chilled or using a different glass for each wine. If you've ever paired salmon with red wine, it's perfectly fine: some rules are meant to be broken, and this is one of them.
The guide focuses less on the wine's color and more on its characteristics. The goal is to find a balanced wine that doesn't overpower the flavor of the fish. Since fish is typically lighter, with a flaky and delicate texture, it pairs best with an equally smooth wine: light to medium-bodied, bright, acidic, and low in tannins. These characteristics are typical of white wine, but several reds combine perfectly with fish, for example, with baked mahi-mahi.
Fish range from lean to rich, and wines from light to full-bodied, so it's best to consider both with balance in mind. Delicate white fish, such as halibut, snapper, and sea bass, pair best with light, low-tannin reds like Valpolicella Classico or Gamay. Meatier fish, such as tuna, swordfish, and mahi-mahi, complement medium-bodied reds like Garnacha and Frappato. For oily fish, such as salmon, mackerel, or sardines, Pinot Noir or Barbera enhance the richness of the dish.
However, it's important to avoid red wines that leave a metallic aftertaste when they come into contact with seafood oils, as their tannins don't react well with them. Cabernet Sauvignon and Malbec are best reserved for a ribeye steak with red chimichurri.
Ultimately, it's worth experimenting with ingredients and recipes, and trying red wines with different types of fish. Wine doesn't taste the same to everyone, so what one person dislikes might become their favorite pairing.
