Last time we wanted to convey an understanding that while anyone can opt for any pairing they would like, there are some whites that are intended to be served with seafood. We concluded with the pitch for considering Rose wine because it really does go with anything.
Lets dissect this issue a little further. Seafood isn't uniform. There are many types and they can be prepared a lot of different ways. Skipping to the chase, if you're broiling a lean white fish you really need a light wine, preferably a white or rose. If you're roasting a hearty, meaty piece of fish, a lighter red sounds good. If you're grilling salmon or tuna outside or blackening it in the house, all bets are off. Go for it. Get that great red you're dying to try and feature it with the meal.
Last time we used the map of Italy as a visual aid to justify Italian white wine as a go-to for seafood meals. Using the same motivation can we say Italian reds are potentially seafood wines? I think so, at least a good many of the lighter ones. Recently we wrote about the rustic reds from the heel of the Italian boot. They are truly red meat wines. Would they work with blackened fish? We'd love to try it!
Now here are three cautions to keep in mind with red wine and seafood.
1. Wine Enthusiast says skip the lemon. Your red wine flavors will take a beating if they have to compete with lemon.
2. From Phil Berardelli in Science Insider - There is a fatty acid in fish that breaks down rapidly when mixed with red wine. Iron is the problem. All red wines contain some level of iron courtesy of the soils in the vineyards. The ones with a higher level will bring out the fishiness in sea food. The problem? How do you know the iron content of your wine?
3. Want to make your pairing really pop? Choose your wine to complement the dominant flavor in the dish. Whether it's an herb or spice or if there is a sauce, stew, gravy or soup in the offing, consider pairing that element with your wine selection.
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