It is undeniable that a good Pinot Grigio is perfect for enhancing the taste of salmon with herbs. A risotto with clams and scampi accompanied by a Soave or Tocai is a combination that satisfies the palate. It is perfectly normal to pair a tasty dish of sea, lake, or river while sipping a nice glass of red, primarily if you rely on an expert sommelier and an open mind. They will suggest the happiest combinations and hit the spot.

But let’s take a step back. The iron-fish-white wine combination comes from a simple assumption: the flavor of the drink must enhance the food and not dominate it; for this reason, with fish meat, more delicate than that of other animals, a glass of fresh, savory wine is recommended, slightly tannic, in some cases with slightly fruity or floral aromas—recurring characteristics in white wine, but also some reds. We must also distinguish between fish and crustaceans because they do not have the same intensity of flavor. Some have more or less specific characteristics, which, the presence of other ingredients and the type of cooking, can be enhanced by both a white and a red.

A slice of tuna or salmon, cooked in a pan with cherry tomatoes, olives, and capers, certainly does not have a delicate and caressing taste to match robust flavors and full-bodied wines. The same is true for particularly spicy or spicy fish soup dishes, both local and ethnic, which go very well with wines with a strong character and a purple color.

My take: in the kitchen, there are no strict rules. When matching food and wine, it is necessary to consider the characteristics of the individual dishes, choosing both a white and a red, as long as it enhances the flavor. Wine will always be subjective to personal preference, but I’d love to hear your thoughts on the trend

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