Why Is It Common Knowledge That Fish Pairs Better with White Wine? And Why Not?

Today, let’s explore beyond the standard wine pairings that most people know: red wines with red meats and white wines with poultry and fish. Why is it widely accepted that fish pairs better with white wine? Why not challenge this norm and consider pairing fish with red wine?

Fish: A Preference for White Wine

Fish, much like seafood, traditionally pairs better with white wine. There are two main reasons for this:

1. Protein Interaction: The proteins in fish differ from those in meats. When red wine’s tannins come into contact with fish proteins, they can become harsh, making the tasting experience less pleasant. Conversely, a dry white wine complements the fat in fish and provides a refreshing contrast to the palate.

2. Flavor Profiles: Red wines typically have aromas and flavors like red fruits, black fruits, licorice, and violet. How often do fish recipes feature these flavors? In contrast, fish recipes often highlight citrus and aromatic herbs. The aromatic profile of white wine naturally aligns better with these flavors, though this isn’t a universal rule for all white wine-fish pairings.

Possible Red Wine Pairings with Fish: Guidelines to Follow

To successfully pair red wine with fish, consider the following guidelines:

1. Tannin Levels: Choose a red wine with low tannins. This will guide you towards reds from northern France (Burgundy, Jura, Alsace, Loire, or even Northern Rhône). A light red wine is often suitable. Opting for an older vintage is ideal, as well-aged wines have smoother tannins and rounded flavors, enhancing the pairing.

2. Flavor Profile: Match the wine’s aromatic profile with the fish’s flavor. The preparation and accompaniments of the fish play a crucial role.

Some Red Wine and Fish Pairing Ideas

• Classic Pairing: Pinot Noir is a classic choice for pairing with fish. Look for Pinot Noir from Burgundy, Jura, or Alsace. These light red wines work well with common fish such as cod, monkfish, or pollock. With age, these wines can also pair well with exceptional seafood like lobster.

• Experiment with Accompaniments: Enhance the pairing by focusing on side dishes. Vegetables and mushrooms are excellent partners for red wine with fish. For example, a tomato and red mullet risotto or a sea bass en papillote with truffle can broaden your pairing options. A Beaujolais cru works perfectly with risotto. With fish and mushrooms, consider a Bordeaux like an aged Pomerol or a mature Crozes-Hermitage from the Rhône Valley.

• Fatty Fish: Fish with richer, fattier flesh like salmon and tuna offer more flexibility. A Gigondas can work well with these types of fish.

• Surprising Pairing: It’s also possible, though delicate, to pair oysters with red wine. Choose less iodine-rich oysters and opt for a red wine with an Atlantic profile: look to the Loire or Bordeaux regions.