1

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)

3
  • 3
    What fish? They have different flavor and strength, I think this will probably affect the choice.
    – rumtscho
    Sep 18, 2012 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, 2012 at 15:14
  • Is rosé an acceptable compromise?
    – Cascabel
    Sep 18, 2012 at 16:38

2 Answers 2

2

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.

1
  • 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, 2012 at 15:10
0

One of the most memorable meals I ever ate was a seared halibut steak, with which I drank a slightly chilled Beaujolais (light, fruity, made from Gamay grape, if French wines aren't so readily available in your part of the world). I did take the precaution of phoning the restaurant half an hour before I was due to arrive to ask them to put the Beaujolais on ice, to bring it down to about 15C (60F). That was 20 years ago, and I still reminisce about that meal.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.