5 wines that pair perfectly with fish

The myth that fish can only be paired with white wine has long been debunked.

And yet, we’re still perplexed when, at home or at a restaurant, we find ourselves pairing a red wine with fish.

Will it be the right pairing? Am I making a mistake? What if I regret it?

Here are our recommendations to ensure that you never botch the most taboo pairing that exists 

TRYING IS BELIEVING: NEBBIOLO IS FANTASTIC WITH FISH

While it’s true that in Piedmont the only fish they consider are salt-preserved anchovies, it’s also true that one of their most important varietals, Nebbiolo, pairs perfectly with fish.

Of course this depends on how the wine is produced.

When the fruity flavor and the juiciness of the grapes are exalted – for example when the wine is aged in steel after a short maceration period – it’s simply perfect with fish because it’s not overly structured and reveals itself to be particularly elegant.

We recommend trying the #Laidback Bric Amel di Marchesi di Barolo with baccalà, you decide how you want to prepare it!

A GREEN LIGHT FOR CHIANTI AND FISH: NOT A LOW-CLASS CHOICE

Remember the scene from the film From Russia With Love when James Bond exposed one of his rivals who was posing as an important Lord when he ordered fish with Chianti?

James was categorical: “No gentleman would ever order a Chianti with fish.” Then he shot him.

Well, we have something to say about that, because we’re convinced that the #Magnetic Chianti Superiore Collezione Oro from Tenute Piccini is the perfect accompaniment for Cacciucco alla Livornese.

This dish is, in fact, quite structured and flavorful and made with a lot of tomato, the perfect alibi for pairing red wine with fish. 

Plus, it’s also a regional pairing, and if that’s not classy…

LOVE IN A DISH: MOSCARDINO ALLA LUCIANA AND AGLIANICO

Yes, this is a fish, but moscardino alla Luciana is such a strong, flavorful, and seasoned dish that it’s truly difficult to pair it with a white wine.

That’s why it’s perfectly capable of holding its own with a structured and bold red like an Aglianico. 

We propose one that’s very smooth and soft as compared to other versions, with a spicy scent and a #Sensual character: Aglianico IGP from Macchie Santa Maria, a winery located in the province of Avellino in Campania.

LET’S ADD SOME PEPPER TO MUSSELS WITH A CABERNET

Cabernet Franc has an unmistakable characteristic: light notes of green pepper.

You either love it or you hate it, but regardless it brings freshness to the glass and to the plate.

Try the Cabernet Franc by Mazzolada, a #Magnetic red wine with a low alcohol content that has a peppery scent and grassy notes, and which pairs fabulously with peppered mussels cooked either in tomatoes or in white wine.

FISH SOUP AND MOUNTAIN RED

A nice fish soup by the seaside? The perfect pairing is a Trentino red, and more specifically a Pinot Noir. 

We recommend trying the #Magnetic Pinot Noir by Toblino with notes of small fruits like strawberry and raspberry, enhanced by pleasant spicy undertones.

This Pinot Noir pairs wonderfully with fish, and if, like this one by Toblino, it has undergone some wood aging, making it spicier and more structured, then be sure that the dish also measures up. A hearty and tomatoey fish soup with a broth derived from a long cooking process, is the perfect choice.