The rule of thumb has been red wine with meat, white wine with fish. That said, chicken is a light meat, it won’t surprise you to learn that white wine is generally a more flexible match with smooth dry whites like chardonnay happily partnering a great many chicken dishes. These fish work well grilled, broiled or seared in a cast-iron pan. Try using fish, mushroom or even meat broth. Oily fish and red wine are a natural match. Sure, the pairing dogma of “white with fish, red with meat” seems antiquated, but it also appears logical, doesn’t it? The Pacific Northwest state’s full-bodied take on the Pinot Noir has proved a handy match with the salmon the region’s rivers. Jean Leon Vinya Gigi , an oak-aged Chardonnay, pairs perfectly with turbot. And people who prefer red wines have gratefully pulled the corks on their Cabs and Pinot Noirs and Syrahs and so on. It's not a hard-and-fast law, though. August 5, 2006. Some say red wine can overwhelm the delicate flavors of fish, but isn’t a fine red Burgundy more delicate than smoked salmon or fried sardines? Their mild, flaky, snow-white flesh makes them an ideal canvas... Oily Fish. Now serve. It’s not a red wine necessarily, but a terrific pairing for deep-fried fish is Tavel from the southern Rhône, the reddest of French rosés. Let your wine be the final flourish that completes the dish. Recommended: This emphasises its refreshing quality, aka the acidity that works so well with fish. If you’re working with an especially light or delicate recipe, consider Alsatian and German Pinot Noirs (which are finding their way to the US in increasing numbers), which can be even lighter than their Burgundian role models. The old saying is that red wine goes with red meat and white wine goes with white meat. In most cases this interaction can leave a metallic aftertaste in your mouth. This is a great way to cook whole salmon or trout. If you braise fish, essentially stewing in a flavorful liquid, pair with the braising liquid rather than the fish itself. Marchesi Incisa della Rocchetta 2017 Valmorena (Barbera d’Asti); $22, 90 points. But it’s not so cold yet that we’re letting braised short ribs and roasts take over the menu; there’s still plenty of time for fish and the like, especially if we’re hoping to avoid putting on some winter weight too early. Something important to remember about stronger red wines is that their tannins interact negatively with the salty and iodized flavors of fish, resulting in bitter and metallic taste sensations. Trout and mackerel are also delectable when poached. Wet-heat cooking isn’t commonly used for fatty fish, but it should be. By using our website and/or subscribing to our newsletter, Its leanings towards lush fruit but light structure make it suitable for fish dishes where the fish itself might even be mildly flavored, but the accompaniments have some weight and substance. Higher acidity, lower tannins, moderate alcohol—does it sound like we’re talking about some wimpy reds? The acidity of the shallots and white wine will enhance bitterness, even in the smoothest of red wines. If you’re wondering which wine to pair with curry, you’re not alone. Its attractive herbal and mineral qualities complement the delicacy of fried fish while cutting through the richness. Even firmer, more structured Merlots can do the job if they’ve had a couple of years to age and soften—many mid-price 2001 St. Emilions, for example, might find a worthwhile place with a fish dinner. Consider flavors that will complement both the fish and red wine. Add the red wine, … Alternatively, you can use these wines to cut through the natural fat in some fish, such as striped bass, catfish, lobster, or mussels.