Why is it frowned upon to drink red wine with fish ?

Question

in some expensive resturaunts, waiters take a sharp intake
of breath if you order red with fish, not that I go to those sort
of resturants often !!

Answer 1

I dont think it looks very good to have a fish in your glass. the tail tends to slap you in the face every time you take a sip.

Answer 2

Certain wines are too strong in taste to go with the delecate flavour of some foods.
Therefore, ordering a good strong claret is more likely to compliment a sirloin steak with Diane sauce, than sole.

However, I find that a meanty fish such as red snapper goes fantastic with a red wine such as Merlot.

Basically, it's not the colour of the wine that matters, more the taste of the wines compared with the food that you have ordered.

I'd suggest bying some different kinds of red wines, perhaps looking on the labels to see which ones are labelled A (the lightest), or if you are in a specialist wine shop, ask the assistnace for light wines. You then need to go to the Fishmongers and ask them about what the meatiest fishes are, get some good simple recipies.

Cook it all, drink lots of wine, (decide they all taste good after the first half bottle) and try and work out which wines overpower the taste of the fish and which ones would go well. Then use the info next time you go to a restaraunt and order wine.

Answer 3

If you're at a really good restaurant, you won't get that reaction. You might have a suggestion that this wine might be better, but a good sommelier will take your tastes into consideration.
Personally, I think red goes well with some fish - for example, if you're having a gumbo, a nice light red (a Beajoulais, for example) is just the thing. Red wine doesn't have to be heavy, and full of tannins; equally, white wine can be too acidic for some flavours.

I think you were in a restaurant where the staff were a bit too far up their own rear ends - it can happen. If you want red with your fish, you have it. There isn't the distinction between red meat/red wine / white meat/white wine any more - that's a hangover from the 70's, which, as we all know, was *so* the decade of good taste (not).

If you want something slightly more interesting than a white, but not as heavy as a red, especially to go with fish, I'd recommend a light, dry rose or blush (none of this white Zinfadel rubbish - that's way too sweet for a nice bit of monkfish in saffron sauce, for example).

Hope you have a good time chosing your wine!

Answer 4

Red wines can Drown the Flavour of the fish, as most are quite rich in flavour & bouquet; Where as a white wine or rosè have a lighter note & flavour there fore not ruining the Fish dish. Obviously this does not apply to strong flavoured smoked fish, but even then I think the flavours would compete too much. This is probably why the waiters flinch a bit if one orders such combinations. But try it & see what you think.

Answer 5

I did not know that it was frowned upon to order red wine with fish these days. I drink what I like with whatever course. I happen to prefer red wine. So stop this snobbery!

Answer 6

these must be very old school restuarants. while some wines do go better with certian foods - it is what you prefers and in all actuality, nowadays, how the items are prepared! some fishes can be heavier in flavouring and pair well with a red. granted i wouldn't do a cab or a zin with any fish - i have done one prior with my salad & cheese course and then switched for the fish course.
there is a big misnomer in wines today - the pairing in all in the tastebuds of the beholder~ any smart restuarantuer will frown upon their waiters when they seemingly dismiss a customers preference -- if you like it and you're buying it - they are happy!

Answer 7

Certain wines enhance the flavor of certain foods-it's called wine pairing. Red wine does not pair well with fish-white wines do. There are some lighter reds that may work, depending on the type of fish. Mostly, a white wine goes with fish, seafood, and chicken, while red wines are paired with red meat like beef and lamb.

Answer 8

I won't frown upon you. Go ahead and drink the kind of wine you like. Unless of course the waiter wants to pay for it.

Answer 9

That's simply because red wine does not go with fish. Fish requires a light white wine, while red meat requires a deep, red wine.

Answer 10

Some red wines can overpower the taste of most (mild) fish, but it's your money, drink what you like and watch the server do another sharp intake of breath when you tell them you tip less for "snooty" service. (Best to do this at the END of the meal.)

Answer 11

Red wine is better accompanied with red meat and white wine is better with white meat, the wine complements the food. Red has a stronger flavour than white, same goes for meat.