Red wine with smoked fish

[fresco]

I'm smoking a whole arctic char tomorrow, and neither I nor most of the guests are much for white wines. Pinot noir would probably work. Any other proposals?

[guajolote]

chinon

[John W.]

Chinon or Cru Beajolais.

[Carema]

A really nice Zweitgelt from Austria might do the trick.

[Echezeaux]

I'd also consider the type of wood you're using for smoking the fish, for one thing. For another, I would consider the intensity of the smoke and how dry or moist the Char will be when it gets to the table.

If your Char is more intensely smoked, then a "woodsy" sort of red wine might be suitable. If your particular fish is rather oily, then a more acidic red such as Barbera might be suitable. A more trout-like Char would be best with a more delicate red such as a Beaujolais, a lighter-styled Loire Valley red.

I'd suggest starting the guests off with a nice Champagne to prepare their palates...then you can proceed from there.

You didn't mention how the Char is eventually being brought to the table or the side dishes accompanying it. These might also influence the selection of a suitable red wine.