Red wines generally have a lot of tannins, which come from grape skins and seeds and are often described as tasting bitter and puckery (tannins are also why strong black tea can taste astringent). So tannic reds—like cabernet or merlot—can react with the fish oil in seafood and make it taste bitter and even metallic. (The proteins in red meat soften the tannins, making the wine taste smooth and fruity.) But Dini Rao, Chief Merchandise Officer at the wine clubs Lot18.com and TastingRoom.com, actually recommends some reds with fish. Pinot noir and Beaujolais are two (they happen to be lighter reds) that can beautifully complement any fillets from halibut to salmon.
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