Red Wine and Fish

Red wine & fish don't always get along and it's all because of science! It turns out that iron content in wines (which red wine usually has more of) breaks down certain fats in fish too fast which gives off a very 'fishy" odor. Light bodied wines such as pinot noir and roses are wonderful pairings with fish because they have the great acid but still have the flavor of some of your favorite reds. Acrobat Pinot Noir from Oregon is great for sipping and with lighter foods. Sofia Rose from California is a favorite because it’s a little heavier in body and flavor, with acid that rushes right it, cleansing your palette. Higher acid wines are great because it causes you to salivate. Trust me, that's a good thing! The light flesh of most fishes need to stay light in taste and shouldn't be overpowered by heavy wine. I am a huge believer in pairing wine with food and I think it can either ruin or enhance your dining experience. Let me help you!