Definition: Fish and red wines

For example, to better illustrate such a dish, visit Mercotte's website and check out her famous recipe for cod loin with broad beans, sauce and garlic flan.

It is a fundamental premise: fish, whatever kind it may be, only goes well with white wine. Just as it is wrongly believed, according to a common misconception, that cheese can only be enjoyed with red wine!
We won't go so far as to claim that fish goes better with red wine, as gastronomic experiences have always highlighted how well white wine pairs with monkfish, John Dory or sole.
However, sommeliers will confirm that many customers prefer to avoid mixing wines during meals. That is why, for all those who insist on a single wine, and there are more of them than you might imagine, it is a red wine with their fish starter.
The sommelier is above all an ambassador for wine, that very French cultural heritage of knowing how to taste. In the service of the customer, they must guide them in the way that best suits the dishes and their desires, while respecting the customer's tastes.
The sommelier makes sure the customer feels comfortable and their role is to offer, within a price range agreed with the customer, the best value for money and enjoyment. Why force a white wine on a customer if they want to taste a red wine?
Another way of approaching things can change the order of choice: first choose the wine, then, based on that, pair it with a dish that will bring out its best qualities.
Let's say that at this table, people like to enjoy their fish with red wine, surprising as that may seem.

Which red wines go with fish?
In order to respect the delicacy of the flesh and the dish as much as possible, it is necessary to choose wines that are themselves very delicate, tender and refined. If there is one grape variety that meets these criteria, it is Pinot Noir. Its long structure, lively finish and impetus will enhance the dish, while its tense length will accompany the dish with its sweetness.
Burgundy, the terroir of choice and exception for great noble wines, offers a considerable range of flavours and finesse. Focus on communal or sub-regional appellations. For example, a Beaune, a Volnay or a Blagny will offer you delicious moments. Further south, the Côte Chalonnaise with its more tender Mercurey offers a nice alternative.
To preserve the delicacy of the dish, choose well-aged vintages that have lost their overly pronounced opulence; the wine should be refined, very tender and not marked by overly virulent acidity. The evolving aromas, with notes of wilted flowers, undergrowth and dried fruit or mushrooms, will delight your taste buds. While a Burgundy wine from a vintage between 10 and 30 years old can be expensive, I invite you to share other delicacies from the Loire and Coteaux Champenois. Pinot Noir planted in northern latitudes offers elegant, chiselled and sharp structures. In the Sancerre vineyards, vintages from the end of the last decade offer supple wines with a lovely elegance and completely softened tannins. In Alsace too, wines that have aged for five years will be approaching their peak and will pair very well with the delicate textures of saltwater fish. Not to mention the surprising still red wines from the Champagne appellation. The Coteaux Champenois, in Bouzy, and the Rosés des Riceys, in Les Riceys, will exude their great finesse and elegance. Despite its name, we believe that Rosé des Riceys is a red wine that pairs well with fish. Leave them to age for four years and they will develop mellow tannins, well-balanced acidity and ripe red fruit flavours.
The finesse of Pinot Noir allows red wine to be paired tastefully with fish, not to mention the red wines of Savoie, Mondeuse, and the magnificent red wines of Chinon, which have been aged for 20 years.

Conclusion:
It can be said that almost all fish can be paired with red wines. However, pairing red wine and fish requires consideration of the cooking method, the type of sauce and the accompaniments. It is the dish as a whole that makes it possible to pair red wine and fish, not the fish alone.
Example: fish served with a beurre blanc sauce is difficult to pair with red wine. The same fish served with a meat jus or in a matelote sauce, cooked with red wine, makes things easier. It is therefore important to take into account all the elements that make up the dish in order to achieve a successful pairing of red wine and fish.
It is obvious that red wine and fish pairings are mainly based on young red wines, still fruity and fresh, rather than mature wines. Light, medium-bodied red wines are also preferred over full-bodied wines, in order to complement the delicate flesh of the fish.
Although Pinot Noir is one of the grape varieties that is suitable when young, the important thing in this "red wine and fish" pairing is to focus on wines that have reached a certain maturity. The harsh tannins of young wine and its sometimes unpleasant acidity fade away, giving way to a much more refined wine. The length of time a wine can be kept depends on the wine itself, its region of origin and its initial structure. Just be patient and you will be able to treat your guests to a red wine of rare delicacy; the surprise will be all the greater!