Pairing Wine and Food: Red Wine with Fish

This rule isn't as hard and fast as it seems, but it's a good starting point. Red wines in general contain tannins, and these tannins, in combination with a fish dish, will impart a metallic taste to the wine which I find quite unpleasant. The same can be said for many red wine and cheese combinations, a match that many find very agreeable, but I rarely enjoy. Consequently, fresh, unoaked and acidic white wines, such as Chablis, Muscadet or Sancerre are good foils for most fish dishes (and cheeses), as these do not have the tannins, and the acidity helps to cut through the sometimes oily richness of the dish. Those reds that do work well are low in tannin, and with some fish dishes (based around salmon, rainbow trout or similar) I have enjoyed lighter Burgundies, as well as Cabernet