Red Wine and Seafood
Yes, red wine can pair with seafood! Of course, you can always play it safe and only drink white wine with fish and seafood, but you might be missing out on some of the subtleties in flavor that emerge in the wine and in the meat when you drink a red wine with seafood.
Texture is key when deciding what wine to pair with your dinner. And texture can be an inherent trait of the fish or it can change and develop with the cooking process. For example, salmon can go well with white wine when poached, but salmon pairs better with red wine when roasted in the oven. If you have a smoked fish, a red wine is a perfect choice to bring out the woody flavors infused into the meat during the cooking process.
Not all red wines rest on the palate in the same way. For example, wine from the gamay grape tends to be heavy and generally only pairs well with heavier, denser seafood like swordfish and tuna. Lighter red wines, like a syrah, can pair well with a lighter fish.
Accompanying meats, spices, and vegetables also impact the overall flavor profile of the meal. When confronted with a surf-n-turf platter, red wines can often compliment both kinds of meat better than a white counterpart. Plus, ingredients like hot spices, deep red tomatoes, and dark root vegetables can bring out more flavors in a red wine selection.
Culinary choices are often about taking risks. If you want a comfortable, familiar meal, select a white wine for your seafood dinner. But if you are feeling adventurous, pick a red wine that matches the texture and preparation of your next seafood experience.