Is There Any Time You Should Pair Red Wine With Chicken or Fish?

We all know the old rule, white wine with chicken or fish and red wine for read meat. But people are reconsidering this. In fact the current trends point to some red wines can work ideally with fish or chicken if the textures and flavors are correct. Read on to learn more.

It is generally thought of that fish and chicken have “delicate” flavors and textures and can be contrary to the characteristics of tannish red wines as they do not go with citrusy, subtle or salty flavors. But food preparation is key. When you start with sauces at the richer end of the scale, fish and chicken start to pair well with red wine.

So When Does Red Wine Work Well With Chicken

You can pair chicken with a Pinot Noir or Merlot as well as a traditional mild white Chardonnay.

Grilled or Roasted Chicken: The smoky flavors of grilling and roasting bring depth to the meat, allowing medium-bodied reds like Pinot Noir, Grenache, or Zinfandel to shine. A roasted chicken with herbs or garlic butter finds a beautiful partner in a fruit-forward Pinot Noir from Oregon or Burgundy.
Chicken with Tomato-Based Sauces: Think chicken cacciatore or Tuscan chicken. The acidity of tomatoes calls for a wine that can match it, such as a Chianti or Sangiovese.
Creamy or Mushroom Sauces: When you add creamy, earthy, or umami-rich flavors, reach for Pinot Noir or even a light Merlot. The silky texture and mild tannins complement the sauce rather than dominate it.

So when does this not work well? Citrus marinated or fried chicken works better with white or sparkling wines. The acidity and the oil in these clash with red wine, giving the flavors of sharp and heaviness.

So When Does Red Wine Work Well With Fish?

This is where the old rules really get a thorough shaking down! Some fish, think of the meatier and firmer fish can be relished further with the depths of a mid-bodied red wine.

Salmon and Tuna: These are the classic “red wine fish.” Their oily, rich texture balances perfectly with Pinot Noir, Beaujolais, or a light Syrah. Try grilled salmon with a cherry-noted Pinot Noir, and you’ll never think of white wine again.
Swordfish or Mahi-Mahi: These firm fish pair beautifully with medium reds like Grenache or Tempranillo, especially when grilled or blackened.
Tomato- or Spice-Based Fish Dishes: A Mediterranean fish stew, cioppino, or spicy seared tuna calls for a red that can keep up — think Barbera or a young Chianti.

Do not uses red wine with fish that is flaky in nature. Think tilapia or cod. They are almost always better paired with a crispy white wine.

Ideas For The Correct Wine Pairings

Do not consider just the protein, think of the sauce as well. A red wine may be perfect with a mushroom demi-glace but incorrect for plain chicken.

Do not go for too deep a red wine. A more lackadaisical red like Pinot Noir or Gamay will be ideal for fish or poultry.

Do consider ligthly chilling the red wine. Around fifty-five degrees, will make it feel closer to the springy edge of white wine.

Do experiment and see for yourself hat works better. Remember your palate rules, not some body else idea of what should rule it!

Cheers!

The old strict rules are passe. Th key is getting the correct harmony. Next time you have a hankering for some seared salmon or grilled chicken, reach out for that lighter red wine. It may be a very enjoyable surprise. There are great moments to pair a red wine with fish or chicken. The key is the prep work, the intensity of flavor and the mood you are looking for. A good wine and a good meal and there to be enjoyed, not judged by others!

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