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I have been wanting to try a nice red wine with fish and I'm not a huge fan of white. Recently I have been drinking Pinot Noir. But I'm looking for one more suited for fish (I know this isn't traditional)

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What fish? They have different flavor and strength, I think this will probably affect the choice. – rumtscho♦ Sep 18 '12 at 12:35
After viewing all of your questions and answers together, they seem like self-promotion. As they don't have much content otherwise, and you put no disclosure, this is against our faq (cooking.stackexchange.com/faq#promotion) and I deleted them as spam. I am leaving the question, but removed the link, please do not use it again or I'll have to remove the whole question. – rumtscho♦ Sep 18 '12 at 15:14
Is rosé an acceptable compromise? – Jefromi♦ Sep 18 '12 at 16:38

1 Answer

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Pinot noir is generally made as a light bodied red wine, and in many cases, tends to have enough acidity to make it a wonderful pairing with lots of different kinds of foods. (Barberas from Italy are similar). Knowing that red wine is not a traditional pairing for fish, I would go ahead and see if you like Pinot Noir with whatever fish you like.

Dry rosé (there are some lovely French, Spanish, and Italian dry rosés) is also a nice choice, as they are generally light, easy to drink wines.

Remember, what YOU like is the right wine for whatever you're eating, no matter what the experts say.

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Yes, I have been to several restaurants where the sommelier has paired a red wine with a white fish (cod and seabass are the two I remember but there were more). The main thing is that you don't want a wine that is in any way tannic as it can leave a metallic taste in the mouth. – Stefano Oct 19 '12 at 15:10

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