Why is it recommended to serve fish with white wine instead of red wine?

Answer 1

Their characters tend to complement each other. Delicately flavored fish tends to get overpowered by powerful, aromatic red wines. Some fish, like salmon or tuna or shark can be enjoyed with some kinds of reds, but its up to your personal taste, and never let anyone tell you otherwise! These aren't laws, they're just starting points to enjoying food. Anyone who tells you otherwise is just a food snob.

Answer 2

Cause the people growing the white grapes and making the dry dry white wine needed something to sell it.

I actually prefer a light red wine with my fish!

However to be fair some folks say the red wine over powers the taste of the fish but that is all in a matter of taste buds.

Answer 3

Wine and food pairings change the flavours of both the wine and the food. The crisp flavours of a Sauvignon Blanc enhance the sweetness and gentle flavours of a nicely grilled Halibut fillet. For a sushi meal an off-dry Riesling balances the heat of the wasabi
However a Pinot Noir or Beaujolais (both red wines) are very acceptable with salmon or tuna.

Answer 4

White or red wines are acceptable as long as they are not too dry or tart. A tart wine for example will leave an aftertaste in you mouth that will mask the fish's delicate flavor. Hint: If you find the wine too dry or tart, take a sip of water before going back to the fish.

Answer 5

I think in this day and time it's pretty much do what you want. I have seen red wine served with fish before. I say life is too short to not enjoy what you like and to break some of the traditions placed on us. Enjoy your meal.

Answer 6

The delicate flavour of white wine is supposed to compliment the delicate flavour of the fish although more and more people are serving red wine with fish....not too full-bodied though. My feeling is 'all wine is good wine'.

Answer 7

You guys have it all wrong with this one. White wine has the highest amount of acidity. This is the reason white wine is better with seafood. Most seafood has Oils in them and the acidity balances it . The tannins in Red wine are going to over power most fish with a few exceptions- Ahi-Salmon..... But drink what you like...... we wll have had red wine with seafood. White just pairs better because of the acidity.

Cheers
RP

Answer 8

Out of simplicity and tradition. Others would say old school.
Nowadays, it has been accepted that color doesn't matter anymore. Preference and taste is the direction. However, I do get the sensation that white wine actually blends better with the fishy taste, i don't know exactly why.

Answer 9

All the old wine rules went out the window several years ago. Now it's drink what you like. Even higher end restaurants are doing different pairings instead of the old rules.

Answer 10

Really freshly caught fish will always trump anything else. And if that fish is a salmon trout, it'll trump any other fresh fish. And if you're lucky enough to have the freshest of fresh salmon trout, all it needs simple grilling or frying. However - failing that, there's a completely wonderful recipe in a book (called simply "Fish") by Sophie Grigson and her partner William Black, for smoked cod. The title of the recipe alone is enough to make one fall in love with it - "Feroce de Morue Fume", ferocious smoked cod - but the recipe itself is divine. It involves rubbing the fish with garlic and chilli flakes, then marinading it in olive oil and lime juice for 8+ hours. While you wait, concoct the sauce, which includes diced cucumber, an avocado, lime juice, garlic, Greek yoghurt, diced tomatoes and a finely-chopped shallot. At the appointed time, grill your fish on both side and serve with the cool sauce. Exact recipe provided on request!