Long considered an immutable rule, the red wine and fish pairing continues to divide opinion. However, limiting fish to only white or sparkling wines, such as a Petite Arvine or a Cœur de Domaine Brut, means missing out on a range of pairings that are as surprising as they are delicious.
Breaking free from preconceived notions to enhance food and wine pairings
While seafood naturally calls for crisp, mineral white wines, fish cuisine opens the door to a much wider array of associations. Everything truly depends on the fish's texture, its cooking method, and its accompaniments.
Fatty fish and red wines: a natural pairing
Fatty fish, such as salmon or swordfish, possess a structure that perfectly supports the presence of light tannins. A Pinot Noir, with its red fruit aromas and finesse, wonderfully complements a salmon steak or grilled fish with herbs.
White fish: more subtle but equally interesting pairings
More delicate white-fleshed fish like sea bream or sole can also be paired with red wines, provided that light, low-tannin vintages are favored. A fruity Gamay or a chilled Dôle add an original touch without masking the dish's delicacy.
Daring more audacious pairings
Certain dishes even allow for bolder choices. Monkfish wrapped in bacon and pan-fried finds a beautiful echo in a more structured Pinot Noir, whose toasted notes extend those of the dish. Meanwhile, tuna, being richer and meatier, pairs perfectly with a Syrah, offering spicy and blackcurrant aromas for a powerful and balanced alliance.
Reinventing food and wine pairings
Pairing red wine with fish is, above all, a matter of balance and open-mindedness. By stepping outside conventions, one discovers original, sometimes unexpected, but often remarkable food and wine pairings.
So, why not try the experience and restore red wine to its rightful place at the table, even with fish?
