A Skeptic’s Guide to Food and Wine Pairing: How does red wine go with fish?
vs. Pan-Fried Salmon: Pretty neutral. No discernible differences in taste. The wine surprisingly stands up to salmon pretty well, and I also did not feel that the salmon’s flavour was altered. I have a feeling that the salmon fat stood up well to the pinot’s acid and tannins, and preserved clean fish flavours.
vs. Tom Yum Soup: Actually a bit surprised by this pairing. Tannins, fruit and acid stood up to the spice and chilli heat. Some of the more subtle flavours are glossed over but overall a fairly neutral pairing.
vs. Beans: The beans took away vibrancy and freshness making wine flat and uninteresting.
vs. Tomato: The tomato made it taste awful and particularly acrid. Very surprised with this. I do not know if it is the tomato’s acidity that causes this or something else entirely.