Red wine and fish?

Question

It is oftern said " white wine with fish and red with meat.

However quite a few people do drink "Red with fish what would be the best choices, for those who chose to do so?.

Answer 1

It really depends on the kind of fish that you are cooking. Something heavier like shark or swordfish may suit red wine, BUT also the sauce that you put with it. Halibut is another fish that might take to red wine.

You should stick to lighter reds, with possibly a Beaujolais Villages fitting the bill.

Pinot Noir might suit but only if there is a tomato based sauce for the wine to cut through the tomato's acidity.

Lastly with Tuna a high alcoholic red like a Grenache would suit, but only if you are searing the steaks and serving with a chilli sauce.

Enjoy!

Answer 2

Lets start with basics. Wine is good ,red or white .In making the red wines ,the grapes are soaked crashed ,so the pigments ,along with many other useful chemicals moves from the grapes into the juice ,giving it it's dark color and add much to the taste .So U can assume that red wine contain more of the goodis of the grapes .Now ,french folks eat like no tomorrow [oily fat tasty foods] and have much less heart problems .It's attributed to the wine which is consumed heavily in France.As to fish and wine ,I don't think the fish mind much ,so it's a matter of taste only ,Or ,if U like to do the correct choice it's a question of how Snobbish you want to B.If that's the case drink beer.

Answer 3

Basically, the more strongly flavoured the flesh, or the dish in general, the stronger the wine. With that in mind, if you are having cod, pollack, tilapia, with a mild seasoning or a light sauce, then you will want to look at a white or blush wine. For the heavier seasonings and "meatier" or more oily fish like tuna, salmon, swordfish, etc, then a more strongly flavoured wine is needed to balance that.
Allow me to share a nice salmon dish that I picked up from a british cooking show. Get yourself enough salmon (filets or steaks) for however many people you are serving. Make sure you have a skillet/saute' pan big enough, as this is done on TOP of the stove, not in the oven. You will also need red wine (I've done this with burgundy, cabernet, shiraz and merlot, so pick one) oranges, fresh grated nutmeg, rice and a bag or two of fresh baby spinach.
peel and slice the oranges so that you have enough to cover the bottom of the pan. Make sure to remove as much of the white pith from the orange as you can. Place your salmon on top of the orange slices and dust the top of the salmon with the fresh grated nutmeg (if all you have is the pre-ground nutmeg it will do, but fresh grated is better). Put another layer of orange slices over the top of the salmon and then use another half or whole orange and squeeze the juice all over the dish. Pour in the red wine to about half way up the fish. Cover pan lightly with a sheet of tinfoil. Place on top of the stove at a medium heat and allow to simmer until the fish is cooked (time will depend on how much fish is cooking. 1/3 pound for one person, about 10-15 minutes, tops).
In a pot of the appropriate size for the number of people you are serving, cook up the rice. Add some seasoning to give it flavor (Saffron rice is nice, or add some Mrs. Dash) when the rice is almost done, or if your using rice bags, after it's finished cooking, mix the baby spinach in with it. The heat of the rice will cook the spinach, thus saving the nutrients from being washed away if you boil the spinach. You will need to stir frequently and add the spinach a handful at a time to allow it wilt down.
When the salmon is done, remove any of the top layer of orange slices that have not gotten soaked in the wine and throw them away, as they tend to wind up being bitter. For the rest, Serve the underlaying orange slices with the salmon, by putting on a plate where you've prepared a bed of the spinach and rice mixture. Serve with a glass of the same red wine you cooked the salmon in. Yummm, bon apetit!

Answer 4

Dr Gregg has said it all and is totally right.

I would add, however, that the addition of certain herbs to dishes - fish or otherwise, can influence wine choice. One of my signature dishes is pasta in a (meatless) tomato sauce that is prepared with onions, garlic, basil, oregano and tamarind. When I cook off the onions, I add a pinch of fenugreel leaf (dried) and a minipinch of fennel. These herbs add a degree of ascerbity that is complimented by a bone-dry white wine - South African Steen goes down well. Normally, Valpolicella would be the wine of choice with such a dish.

Answer 5

Basically, you can eat what you want with the wine you want, but there are some flavor combos that don't mix well. For red wine with fish, I'd stick with a darker (non-white), fatty fish like salmon or tuna and pair it with a lighter red like Nouveau or Shiraz.

Answer 6

They say white wine does go better with fish, however...only because it brings out the flavor and mixes better. This is all personal preference however. If you like red wine, then drink the red wine with whatever you want.....even fish and chips! Who cares what people think? I don't! God forbid it'd be taboo.

Answer 7

Dont know about red wine with meat, it would prrbably taste ok with 'meatier' fish such as swordfish, tuna steaks and so on.

I would suggest a very light red wine, nothing too heavy or full bodies, something nice and light and fruity (sorry wouldn't be able to suggest any types). Rose is a good in-between option and a nice chilled bottle goes well with a fish dish.

Answer 8

The new rule of wine.... If you like it, serve it.

If you want something a little on the fruity side, go for a merlot with blackberry, cherry or raspberry in it. You could even make Sangria. Just take a medium bodied red, and add in orange, lemon and lime slices.

Enjoy, hon.

Answer 9

I like a good Pinot Noir with salmon. It stands up well to the strongly flavored fish. Pairing a big, tannic Cabernet Sauvignon with Dover sole probably wouldn't work - the delicate flavors of the fish would be swamped by the wine.

There are no rules when pairing wine with food. Try it to see if you like it.

Answer 10

Hi
Enjoy