4 hours ago, TicTac said:More often than not, fish and red wine do not pair well.
Actually that depends. I am by no means a wine expert but I have done some reading on this. My favorite comment that I found is "Sommelier and restaurateur Paul Grieco of New York wine bar Terroir and restaurant Hearth believes the red-with-meat and white-with-fish rule is severely outdated. “The last time this expression held true, Nixon was still in the White House. Everything is up for grabs these days, except for the supremacy of Riesling,” he told Serious Eats" (http://www.huffingtonpost.com/2014/05/30/red-wine-and-fish_n_5412005.html) (I would disagree on the supremacy of Riesling. In my opinion possibly very good but hardly supreme.) The basic guidelines are that meaty fish - such as salmon and steelhead trout , which is more similar to salmon than to other types of trout, work well with reds depending on how they are prepared - roasted or broiled dishes being ones that can go well with red wines.
I do think you are correct in suggesting a more acidic wine -but I would probably stick with red.
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