Can You Drink Red Wine With Fish? Yes, But Only If You Choose the Right One

Stereotypes are notoriously limiting, and often dead wrong. While the idea that red wine can’t be paired with fish is hardly a moral failing, it is absolutely false. More importantly, it may be keeping your dinner from reaching its full delicious potential.

Ready to rev up your pairing game and discover a pairing rule that deserves to be broken?

Pull up a chair.

Why red wine and fish actually work together

Okay, I admit it: not all red wine and fish will actually work together. Save the big California Cabernets and Australian Shiraz for your next steak dinner.

Here’s what you should know: high tannin levels are the enemy of fish. Tannins are natural compounds in wine that create that dry, grippy feeling in your mouth. In big reds, those tannins can overwhelm delicate fish flavors—and when they interact with fish oils, they can sometimes create an unpleasant metallic taste.

Big reds—like Cabernet Sauvignon and Shiraz—tend toward high tannin levels.

Look for reds with moderate or low tannins—like Pinot Noir and Gamay (the primary grape in Beaujolais). They have softer structures, bright acidity, and freshness, making them excellent matches in both texture and flavor for a range of seafood.

Why the best reds for fish are often served chilled

Red wines that pair well with fish also happen to be chillable.

For a red wine to be “chillable,” it should have soft tannins, a lighter body, and a smooth, easy-drinking texture. Chillable reds also tend to be lightly oaked or completely unoaked, with bright acidity that keeps them tasting fresh and lively. Serving them slightly chilled emphasizes that freshness and fruitiness. Wines that work best with a chill are also usually lower in alcohol—generally somewhere between 11% and 13.5% ABV.

In general, reds from cooler climates—like Italy’s Etna, New York’s Finger Lakes, and France’s Loire Valley—often make especially good candidates for chilling.

Slightly cooling wine down, to around 55°F (about 30 minutes in the fridge), can brighten fruit flavors and make the wine feel more refreshing and less heavy. This can also make them better sipping mates for fish, especially delicate white ones.

Why grilled fish tastes even better with red wine

When you grill fish, you create flavors and textures that make red wine an even better pairing.

Here’s what happens: the light charring produced by the grilling process introduces roasty, toasty, smoky notes that blur the contrast between red wine and fish.

Grilling also produces a firmer, meatier texture that sings with lighter reds.

The best chillable red wines to drink with fish

Red wines that pair well with fish abound. Here’s what to look for—and what to avoid.

Look for reds that are:

• Lower than 13.5% ABV
• Light- to medium-bodied
• Low in tannins
• Bright and high in acidity
• Lightly oaked or unoaked

Best reds to pair with fish include:

• Pinot Noir
• Gamay
• Grenache
• Barbera
• Dolcetto
• Frappato
• Schiava
• Lighter-bodied Cabernet Franc, Sangiovese (the main grape in Chianti), and Etna Rosso
• Syrah from cool climates, such as France’s Northern Rhône, California’s Sonoma Coast, Oregon, Washington, and Australia’s Victoria region

Avoid big, tannic reds like:

• Young Cabernet Sauvignon
• Shiraz
• Tannat
• Nebbiolo
• Petit Verdot
• Sagrantino
• Malbec
• Mourvèdre

Easy grilled fish and red wine pairings to try tonight

Ready to experiment?

First step: think about the seasoning and other ingredients you’re going to use before you put the fish on the grill. Fish prepared with olive oil, herbs, and black pepper, and served with tomatoes, mushrooms, and olives pair best with reds. Those savory, smoky flavors make the dish feel richer and more red-wine friendly.

The grilled fish and red wine pairings that never fail

Salmon + Pinot Noir: Salmon’s richness and the char from the grill marry with Pinot Noir’s earthy, smoky flavors.

Fresh tuna + Gamay: When tuna is prepared rare or medium-rare, the firm texture and savory character play off of Gamay’s juicy, very berry bright flavors.

Swordfish + Grenache: The caramelization and char that happens to swordfish on the grill pairs beautifully with the ripe red fruit, spice, and soft tannins found in Grenache.

Cheers to doing your part to overturn palate-flattening stereotypes, and upgrading dinner at the same time!