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Pairing

Fish + Red wine

A good pairing. Cooks put them together in 99 recipes, and they share 46 flavor molecules: the top 22% of all ingredient pairs.

Smell alikemoderate
Cooked together99 recipes
Ranktop 22% of pairs
Try them in the pairing tool Fish Red wine
112fish only 46shared 237red wine only Fish · 158 Red wine · 283
Circle size = number of flavor molecules on record. Overlap = molecules they share.

Do fish and red wine go together?

Yes. 99 recipes in our collection combine them, and they share 46 flavor molecules. That places them in the top 22% of every ingredient pair we score.

Why they work

They overlap on 46 flavor molecules: 29% of fish's 158. Among the shared key aromas are 2,3-pentanedione (butter, sweet) and decanal (soap, orange peel).

What each one brings

fish

The fresh, green side. Green notes make up 20% of its labelled aroma molecules, against 6% for red wine. It carries 112 molecules red wine doesn't have.

red wine

The fruit. Fruity notes make up 34% of its labelled aroma molecules, against 18% for fish. It carries 237 molecules fish doesn't have.

Add a third ingredient

  • Mushroom: the best fit for both, top 12% of pairs with fish, top 9% with red wine.
  • Tomato: top 16% of pairs with fish, top 8% with red wine.
  • Common carp: top 7% of pairs with fish, top 19% with red wine.
  • Bread: top 10% of pairs with fish, top 16% with red wine.

Ranked by the average of its two pairing scores. Only foods used in at least 100 recipes are suggested.

Recipes with fish and red wine

We have no browsable recipe that lists both fish and red wine.

Can you swap one for the other?

Not really. Each has a lot the other lacks: fish has 112 molecules red wine doesn't, and red wine has 237 that fish doesn't. Treat them as partners, not stand-ins. This compares flavor only; texture, moisture and the job each does in a dish matter too.

All 46 shared molecules

See every shared molecule grouped by chemical class, with key aromas marked, plus the 112 only in fish and the 237 only in red wine.

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Fish and red wine questions

Do fish and red wine go together?

A good pairing. Cooks put them together in 99 recipes, and they share 46 flavor molecules: the top 22% of all ingredient pairs.

Why do fish and red wine taste good together?

They overlap on 46 flavor molecules: 29% of fish's 158. Among the shared key aromas are 2,3-pentanedione (butter, sweet) and decanal (soap, orange peel).

What goes with fish and red wine?

Mushroom is the best third ingredient: top 12% of pairs with fish and top 9% with red wine. Tomato and common carp also fit both.

Can I use red wine instead of fish?

Not really. Each has a lot the other lacks: fish has 112 molecules red wine doesn't, and red wine has 237 that fish doesn't. Treat them as partners, not stand-ins. This compares flavor only; texture, moisture and the job each does in a dish matter too.

Compare other ingredients

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2

Two ingredients gives the full side-by-side breakdown; add a third to see a similarity matrix across all of them (up to 6).

Ranks compare this pair with 20,000 random ingredient pairs on CompKitchen. Molecule counts are what the studies and databases we aggregate have reported for each ingredient: a measure of coverage, not a full census. How we score pairs

Cite this analysis
Plain text
Compound Kitchen (2026). Compound similarity analysis: Fish vs Red Wine. https://compkitchen.com/compare/fish-vs-red-wine. Accessed 2026-11-04.
BibTeX
@misc{compkitchen_compare_compound_similarity_analysis_fish_vs_red_wine_2026,
  title  = {Compound similarity analysis: Fish vs Red Wine},
  author = {{Compound Kitchen}},
  year   = {2026},
  url    = {https://compkitchen.com/compare/fish-vs-red-wine},
  note   = {Accessed: 2026-11-04}
}

Methodology DOI: 10.5281/zenodo.19719459 · CC BY 4.0 · Citations are a request, not a requirement.