These red wines go well with fish.

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Salmon or tuna are great for a red wine pairing, as long as they’re fried or grilled and aren’t overly spicy. Light red wines such as Gamay or Zweigelt that are not aged in oak barrels with low tannins go well with fried sea fish, while medium bodied red wines can be served with grilled pieces. How about a fruity Pinot Noir from Neuchâtel, a hearty Barbera d’Alba from Piedmont or a Bobal from Valencia?

Trout, whether fried or smoked, can also be wonderfully complemented with the right drop of red wine. Here too, fruity, soft red wines with low tannins such as Grenache from the southern Rhône Valley or Ticino Merlot aged in steel tanks score points. My personal recommendation: Sea trout sautéed with melted tomatoes and herbs in butter, served with some boiled wild rice or boiled potatoes. With these ingredients, nothing can stand in the way of a successful Good Friday menu.

Do you want to prepare a different fish for this year’s Good Friday and are you thinking of eel or mackerel? Light and fruity red wines with low tannins, such as Dôle from the sunny Valais region of Switzerland, are also suitable for this. The reason: The strong tannins in a wine don’t go well with fish protein, which can leave an unpleasant, metallic taste in the mouth.

Source : Blick