Red wine vs. Fish: Something more, something new

Red wine vs. Fish: Something more, something new

Most of the time the classic pairing technique is based on a clear distinction: White wine with fish and white meat, and Red wine with red meat and game.

Of course, that’s a classic. And of course, It is not wrong, but it starts from a limiting synthesis: reds are associated with full body, huge structured wine, and whites are summarized in floral and fruity notes. We really understand that of course it is not always like this.

We can also find very light, fine elegant and gentle kind of red wine. Optimal acidity, good sapidity and that are of course a very smart choice for your fish recipe.

Generally speaking, there are two factors we all agree that are truly important when we have to match fish with a red wine: fatness of the dish and also, the preparation.

Blue fish such as tuna, swordfish, sardines and mackerel are very good, even the fatness of turbot can be well matched. When it comes about the preparations, the most suitable, are the ones where sapidity is accentuated, like with fried foods and of course soups, which are characterized by their fatness. An amazing example can be the Cacciucco. This fish soupe is a tradional dish from the coast of Tuscany and it is basically prepared starting from tomatoes sauce and different types of fishes. And when it comes about the fat part of this recipe is quite prominent and important.

So what we need it terms of wine?

The key is the verticality: wines which stand out for their acidity and elegant tannic notes are good to balance the fatty part without dominating the dish. Horizontal wines, are those kind of wines which stand out for their roundness and alcoholic content. Of course this types of wines are not well suited for fish, there is the risk of not tasting either the wine or the dish. Even wines aged for a long time in wood (especially barrique) are less suited for fish, there are many exceptions of course, however it is generally better to avoid them.

In general you can find plenty of this types of light body, fine wines.

We are talking about la Schiava, il Pinot Nero, il Sangiovese,  Barbera, il Grignolino, il Lagrein, il Nerello Mascalese.


So in general we are looking for something that exalt but do not cover the taste of our fish. Then, also, it is fundamental the serving temperature, which must be the same of white wines, especially in summertime. Wine should be poured in a wide glass at 8/10°, in order to reach the maximum temperature within 4/5 minutes.


When it comes about us our Chianti Classico di Montemaggio is a very good example of light and fine tuscan red wine produced from Sangiovese grapes that is  versatile enough to be matched with a good fish recipe.


Now it is up to you.

Just try, experiment and enjoy.

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