When we sit down for meals, we normally pair fish with white and sparkling wines, but seafood cuisine can also go very well with a few bottles of red and rosés. Bellavia recommend paying attention to the alcohol degree and nuance of the color. The defined rule of pairing white wine with fish can be broken, much like we do with white meats, by combining dry whites even ones with good structure.
In general, I believe that it is preferable to simplify the issue of combinations instead of complicating one’s life. In brief, you can dare and explore, as I do, by strictly combining white or rosé wines with a light color, so as not to cover the delicate flavor of the seafood, which deserves the “center of the stage”.
The chromatic combination, that is, the color of the dish/color of the wine, is always a good starting point. You can, however, make an exception and take your risks. For example, when the fish-based recipe includes tomatoes, capers and olives, as is typical in the great Southern Italian heritage. In this scenario, we can experiment with red wines as long as they are fresh, tannis free and not very rich; never concentrated or aged in small wooden barrels.
“Cacciucco alla Livornese” (Tuscany) has always been associated with red wine, according to local tradition. To name a few, the reds that have given me the greatest pleasure in combination with seafood dish are undoubtedly a Sangiovese (Italian) served slightly chilled, but also Per’e Palummo from Ischia Island and others based on Piedirosso, to stay in Campania, my home region.
Let me add that a young Pinot Noir, with its delicate hints of small red fruits may be a perfect choice. These are just a few examples that I gently recommend, reminding you to avoid combining oysters with a Red Valpolicella (Veneto) because only a great artist, like Ernest Hemingway could have dared so much.