To simplify pairing options and level the playing field for less familiar wines, the wines at Bay Grape are organized by a wine’s weight or body. (You know the old adage: What grows together, goes together.) “They have an almost saltiness that pairs well with fish,” said Stacionis. With lighter style fish and sauces, Pinot Noir is a natural (and this grape generally works well with anything).Ĭoastal and seaside wine growing regions around the world historically tended to plant varietals that pair well with seafood. Grilled, charred preparations or a dish with a rich sauce or something pungent like olives – look at something fuller but low in tannin, such as a new world Syrah, some merlots work well too.Look to match that intensity with the weight or fullness in a wine.
Pick a wine with low tannin, then consider the dish’s intensity. (White wines typically don’t have tannin, which is why they are so often paired with fish dishes.) Do not pick a wine with too much tannin as tannins can conflict with fish oil and make the wine taste metallic. “The only rule is “drink what you like and eat what you like and make yourself happy,” she said.Ī wine guide like Stacionis can help navigate some of the challenges of pairing with fish but here are the big three: No need to limit yourself to white wines. I recently spoke with Stevie Stacionis, who along with Josiah Baldivino, own and operate Oakland’s Bay Grape, one of the coolest and most respected wine shops in the Bay Area, about pairing red wines with fish. The wines you pour should match the flavors of the food as well as the spirit of the event. The Feast of the Seven Fishes, that Italian seafood bacchanal that arrives every Christmas, is a celebratory meal like no other.
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