You can drink red wine with fish
First of all, tannins affect the texture of wine and come from the grape’s skins, stems, and seeds. Thick-skinned grapes produce more tannins than thinner-skinned grapes. That being said, red wines contain more tannins than white wines.
“Tannins typically exist in red wines but not white, and work wonders with protein and fat,” says Arthur Hom, sommelier at Sepia in Chicago. “Heavier fish, such as tuna or salmon, and fatty preparations, like cheese or butter, are ripe for red wine pairing. Fish isn’t as rich as red meat, so stay away from big reds that are heavily oaked or extremely tannic.”
“For an incredible meal, pair a grilled Sturgeon, Brussel Sprouts, Chanterelle, and red wine sauce with a 2016 Vartsikhe Marani Aleksandrouli, Racha-Lechkhumi, from the country of Georgia. It’s something a little different and a perfect vehicle for the fish.”
