Why can't you have red wine with fish??

Answer 1

Matching Food and Wine
Contrary to popular belief, there are no hard and fast rules for matching food with wine. The best way to learn is try any wine with any recipe. Look for how the food complements the wine or doesn't complement. If the food overpowers the wine, then obviously that isn't the right match.

The old rule of red wine with meat, white wine with fish also can be thrown out the window. Although it can be a good starting point, we have often had salmon with a lighter red like Pinot Noir or even an older Cabernet Sauvignon. Conversely, there are some bigger styled white wines that have matched well with meat. What follows are some suggestions for food and wine matches. More than anything, these are meant to be a starting point:

Wine Type Food Suggestions
Cabernet Sauvignon Steaks, hamburger, pasta with red sauce
Chardonnay Fish, chicken, light pasta, pork , salad
Gewurztraminer Spicy Asian, multiple flavored foods, picnic foods
Merlot Most meats, pasta with red sauce, chicken
Pinot Noir Lamb, pasta with lighter red sauces, salmon, pork, salad
Sauvignon Blanc Shellfish, chicken, pasta with white sauce
Zinfandel Pasta with heartier red sauces, pizza, beef, wild game


The message here is go with what you feel is right. Just enjoy the type of wine you drink and the foods you eat, don't let anyone tell you what's right and what's wrong. We reiterate our original thought: Experiment!

Answer 2

That's just a basic guide to help people who don't know about wines to pair them with food. Typically red are fuller-bodied wines that are more earthy, and they are served room temperature (whereas whites are chilled and that dulls the senses a little). With the right red and the right fish it can be excellent. White fish are too light and mild for a red wine. However, tuna, salmon, and other full-flavored fish can go very well with a nice Pinot Noir. Tuna can be heaven when paired with a low-acid Côte du Rhône. Just try different things and order what YOU like, not based on convention.

Answer 3

You can, if you like it. It is a matter of taste. Most people find, though, red wines overwhelm the flavor of fish while whites enhance it.

As a host, you will be closer to success pairing white wine with fish. A gracious host who knows in advance the guests like reds, will ignore the general advice and serve red wine with fish.

Answer 4

Drink whatever you want. The old rules about drinking red wines with red meats and white wines with fish and poultry have been thrown out the window. It may be important, however, to match strong wines with strong-flavored foods and milder wines with delicate-flavored foods (like some fish).

Answer 5

The strong taste of red wine is usually considered to be too strong for the often mild taste of fish. If you want red wine with fish, try a light chianti or pinot noir. I

Answer 6

You can, especially a firm, "beefy" fish like tuna or sowrdfish. Usually white is preferred b/c it's light in flavor adn so is fish... but those old rules are not hard and fast anymore... serve red if you want red! You may want to ask a wino (wine pro) for recommendations.

Answer 7

You can have whatever wine with whatever food you want. Those are just guidelines. In general, most fish have delicate flavors that can be overwhelmed by red wine.

Answer 8

Depends. Some red wine goes well with fish, especially the lighter ones, eg. ILICO from Italy. 100% montepulciano.

Answer 9

Drink white wine only when there isn't any red. Rules be damned!

Answer 10

The feeling is that reds are rather heavy and can overwhelm the subtlety of the fish, while whites are lighter