Red Wine With Fish

The old adage that red wine does not work with fish is not entirely accurate in today’s gastronomy. Certainly tannic reds don’t cut it because the tannin and the iron content in fish render a much more “fishy” experience. However, reds with little or no tannin do an admirable job. Even abundant fruit and acid in reds are also positive components to help them work better with aquatic fare. Pinot Noir and grilled Tuna are divine together. Gamay or Beaujolais and grilled Salmon sing. Some lighter, Merlot-driven Bordeaux actual work fine with bacon-wrapped Monk Fish and Smoked Mackerel. Rioja and Chorizo encrusted Cod are delightful and Barbera with Arctic Char and Eggplant Puree are heavenly.