Red wine can complement a seafood dinner.
While the general rule of thumb is to pair red wine with red meat and white wine with chicken, fish and other poultry, serving other combinations can be just as pleasing to the palate. Pairing red wine with seafood can be delicious when you match the flavors of the wine with the flavors of the fish and follow the rule of eating like the locals do. Matching the origins of your wine with food from the same regions.
Instructions
1. The earthy flavors of salmon and pinot noir will pair well together.
Pair a light-bodied pinot noir with a grilled salmon steak. The fruity and earthy flavors of the pinot noir will pair well with the fatty and savory flavors of the salmon. Follow another rule of wine pairing -- matching the origin of the wine and the food -- by selecting a pinot noir from the West Coast region of the United States and pairing it with a Pacific Coast salmon steak.
2. Paella is a traditional Spanish dish.
Paella is a spicy Spanish dish that often contains seafood. Pair paella with a bold and vibrant red rioja wine from Spain. The oak, chocolate and slightly spicy notes of the rioja will balance the spicy seafood paella.
3. Sear tuna and the flavors of the charred fish can take on a bold red wine. Try a merlot from California's Napa Valley region and pair it with a freshly caught tuna steak for an excellent flavor combination.
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