Questions Uncorked

Feb 2, 2009

Hi Diana, Thanks so much for submitting your question – it is a question that I think a lot of people have, so no need to feel at all embarrassed about it! Food pairings are sometimes really tough. There are truly only a few food and wine pairings in this world that I would say are really awful and wrong – in general, this is a very gray area with few absolutes.
Your friend is somewhat correct in saying that white wines do typically go well with fish, but this is not an ironclad rule. Tannins, which are typically found in greater concentration in red wines than in whites, can be a tough match for fish, so that’s why most people will steer you towards white wines over reds. I would tend to say that a very light delicate fish would be overpowered by most heavy red wines, but that doesn’t go for all wines and all types of fish. There are certainly some lighter red wines that could make for a nice pairing with fish – not to mention that it will also depend on how the fish is cooked. And in your case, a fattier, heavier fish like tuna is certainly capable of marrying well with several red wines – I’ve paired a tuna steak with a Syrah from the Rhône many times. And I am also a big fan of pairing salmon with Pinot Noir.
In the end, I will tell you what I tell everyone when it comes to food and wine. I can make suggestions and guide you to certain pairings, but ultimately, it comes down to what YOU enjoy and how it tastes in YOUR mouth.
So next time you are having dinner with your friend, be confident in your pairing and tell her to mind her own palate.