We have always been told that ‘red wine equals meat’ and ‘white wine equals fish’, but is this really the case?
After all, pairing fish with red wine is an ancient tradition in Piedmont, particularly with a young Barbera aged in steel, which has retained its floral and red fruit characteristics. The taboo had already been broken by slow-cooked fish dishes, and it was officially abandoned with traditional Asian dishes, where the use of spices justifies pairing with well-structured wines.
Pairing food and wine is an art, not a dogma, so give free rein to combinations created with intelligence, taste and experience. Red wine and fish can be a surprising pairing, provided there is a balance between structure, intensity and freshness. And what better time than summer to abandon clichés and let curiosity guide you?
It is not about the thrill of transgression, but rather the taste of freedom.
Red wine and fish: three tips
Fish is considered to be a delicate food with a light flavour, which is why it is thought that red wine might overpower it. This is true for some dishes, yet with a couple of tips, it is impossible to go wrong:
- The ideal red wine for most fish dishes is a fresh, young wine with low tannins. In these cases, the aromas of the wine will tend to enhance rather than mask the flavour of the fish.
- More structured red wines can be paired with fish dishes that have intense flavours and are cooked for a long time.
- Red wine should be served at a temperature of 14-16 degrees.
Vinchio Vaglio’s pairing suggestions:
The secret to pairing red wine with fish lies in finding the right balance of lightness, acidity and aromatic depth. We invite you to experiment. Trust your palate. But also let yourself be inspired by these pairings from Vinchio Vaglio, intended for those who enjoy daring with style.
Sushi & Piemonte DOC Barbera Le Tane
A young, fruity red wine with subtle tannins and excellent drinkability can enhance the delicacy of sushi without overpowering its complexity.
Piemonte DOC Barbera Le Tane, with its smooth, refined, fresh taste and casual elegance, plays lightly with soy sauce, pairs well with tuna and also accompanies the iodine nuances of nigiri. Try it for yourself… especially if you visit the Hizumo Sushi and Sake restaurant in Fossano.he le sfumature iodate del nigiri. Provare per credere… soprattutto se passate al ristorante Hizumo Sushi e Sake di Fossano.
Fish Tempura & Barbera del Monferrato DOC Rive Rosse
Here, the lightness of Japanese fried fish meets a fruity, dynamic red wine that is almost ‘crunchy’ and floral on the palate.
Barbera del Monferrato DOC Rive Rosse provides freshness and a lively note from its fine perlage, which perfectly balances the sweet and fragrant nature of tempura. While the pleasant bubbles invite you to drink, the crispness of tempura invites you to take another bite.
Stewed cod & Barbera d’Asti DOCG Vigne Vecchie 50
The pairing is unusual, yet not entirely unexpected: in fact, in Piedmontese tradition, this wine is often enjoyed with bagna cauda, a savoury dish made with anchovies. Barbera is a wine with good acidity and pairs well with the saltiness of this Mediterranean recipe based on cod with olives, capers, anchovies, and tomatoes.
Barbera d’Asti DOCG Vigne Vecchie 50, with its balanced structure and evolved aromas, accompanies this dish, enhancing every nuance: from the sweetness of the tomatoes to the savouriness of the olives. A perfect embrace between land and sea.
Spaghetti with seafood (‘Spaghetto allo scoglio’) & Piemonte DOC Grignolino Le Nocche
A pairing that will surprise even the most sceptical. With its intense fruity and floral aroma and dry, slightly tannic and bitter taste, Grignolino is one of the favourite red wines for summer and finds an extraordinary balance with spaghetti allo scoglio.
Piemonte DOC Grignolino Le Nocche, with its fine tannins, lively freshness and almond notes, is perfect with a flavourful and tasty yet not overly fatty dish such as spaghetti with seafood.
You can taste it at Fausto Ristorante Pizzeria in Fossano.
Paella & Barbera d’Asti DOCG La Leggenda
The spices give the fish smoky, crisp and bold notes, so you need a wine that can stand up to it.
Barbera d’Asti DOCG La Leggenda is complex and deep, yet unobtrusive: with its dry, fresh, savoury and harmonious taste, it caresses the palate, enhancing every bite and transforming dinner into a memorable experience thanks to its persistence.
The best pairing
Gianni Brera, journalist, writer and renowned Italian gourmet, wrote in 1989: ‘One day I met two fishermen from Puglia who played mullet fish like they were flutes and occasionally drank from a flask of red wine that looked like dragon’s blood. Why? I enquired. And one of them replied: Because we like it.’
Regardless of any official pairing, the best bottle to pair with food is the one we like!
At Vinchio Vaglio, we are confident that red wine can also speak the language of the sea. Please share your experience with us.