Red wine and fish? The nightmare of every sommelier! But as we firmly believe that no one should be oppressed about wine and food, we are here to give solutions to all unrepentant red wine lovers!
The main reason why red wine does not match with fish is its tannins. This magical chemical compound that adores the red meat protein, unfortunately don’t go well with the fish protein, resulting to a metallic flavor and an unpleasant fishy taste! First of all, one way to avoid it is to choose fruity reds with extremely smooth tannins (Agiorgitiko, Pinot Noir, Grenache, Beaujolais Villages). Another suggestion is to choose more "sturdy" fleshy fishes such as tuna, salmon or even a “gamy” dusky grouper. To become clearer, I will give you 4 unbeatable pairings to get a taste of what I mean.
1.Tuna tataki with sesame oil - soy - lime vinaigrette with chili + Moschomavro from Diamantis Winery. Explosion of strawberry and violet with sharp acidity and zero tannins will rock this Asian dish.
2. Grouper stifado with dried plums + Negoska from Estate Tatsis. The juicy red fruit, the succulent acidity, the fine tannins and the herbs are well enough to justify the title "Greek Pinot Noir" and fit like a glove with this intense, hearty dish.
3. Salmon with honey and mustard sauce, with caramelized carrots with cumin + Nemea from Gofas Estate. The well-integrated oak and the spices will work wonders with this spicy and robust dish, as salmon is quite intense itself.
4. Swordfish fillet with sun-dried tomatoes, capers, garlic and herbs + Mademoiselle from Haritatou Estate. This very "feminine" version of Mavrodaphne has the nerve, the fruit, the acidity and the complexity (bay leaf, rosemary) to cope with this Sicilian recipe.
Bonus tip: Slow- roasted dusky grouper with wild mushrooms and Parmesan puree + Sangiovese (a Vino Nobile Di Montalcino or Chianti) or + Chateau Pegasus 1999. The earthy base of the dish and the wine matches perfectly. Also, the fish has a meaty texture that can "definitely" put up with bolder red wines.