Wine With Fish: Red Drops Can Taste Good Too

Fish is allowed to be on the table at least once a week. This is not only useful for health reasons, but also for the variety in the menu. Serving the fish with a suitable wine is not as difficult as some might think. And anyone who believes that only white wine is the ideal accompaniment will be taught a lesson. Some fish dishes harmonize perfectly with red drops.

The preparation plays an important role

If you want to combine wine and fish, you should definitely pay attention to the method of preparation. This is important because most types of fish have a fairly subtle taste that is enhanced and complemented above all by different spices and cooking methods.

However, the fact that white wine goes well with fish is not wrong and applies above all to blanched varieties: Freshwater fish such as zander, trout, carp or even pangasius like to be accompanied by a light wine that is not too acidic and pleasantly light. Saltwater fish such as cod, redfish or plaice also appreciate light wines. Here, however, the aromas can be a little stronger and come with more acidity.

Another good choice is white wine with fish if the chef uses classic methods such as smoking or roasting. In this case, the dish acquires some toasty flavors that call for a stronger wine. Fish and white wines with earthy notes, tightly integrated acidity and a pleasant minerality go well together. If you like, you can serve drops that also have herbal aromas.

Fish does not like tannins

For many years, the pairing of fish and white wine was considered the real thing, so that even renowned chefs and restaurateurs did not allow themselves to break the rules. The reason is obvious: fish protein and tannins can’t stand each other.

The combination of tannin-rich wine with fish has certainly made many a connoisseur lose the desire to experiment. However, it is often forgotten that not every red wine has strong tannins.

When red wine and fish harmonize

wine with fish 2 | Silke's vine leaf

Therefore, red wine is an interesting companion for fish when its tannin content is at a low level. Therefore, a Pinot Noir is an excellent match for fish dishes that use grilling, roasting or smoking as a cooking method – and goes well with the smoky and roasted notes.

A nice red wine with fish is not too heavy and brings fruitiness into the glass. Nuances of berries or a nice cherry note go well with fish.

The type of fish on the plate is initially of little importance. But beginners can only recommend the combination of tuna and red wine.