The pairing follows a structural model: the body, acidity, tannins and aromatics of the wine are contrasted with the fat, protein structure, salt and sauce profile of the dish.
Light, low-tannin, and precise wines work well where the dish doesn't create tannin-enhancing friction. Richly structured sauces shift the focus from the fish to the sauce.
Bordeaux with fish ≠ red wine ban
Bordeaux with fish ≠ white wine requirement
The consequence: The category "fish" is not a sufficient criterion. What is crucial is the structured classification of the dish and the interaction of tannins, acidity, and texture.
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