I think mackerel is one of the most underrated fish in the United States. Its rich, full flavor makes it ideal for grilling.
You wouldn’t go wrong with a cru Beaujolais, such as a Brouilly from Château La Chaize, a Moulin-à-Vent from Georges Duboeuf, or a California Gamay from Fetzer or Glen Ellen, as an all-purpose pour. Otherwise, just about any wine with a light red color will do. Try a less expensive Pinot Noir, such as BV’s Beautour Carneros or Bouchaine’s Q.C. Fly. A southern French style red (Les Côtes Sauvages from California’s Edmunds St. John), a South African Pinotage (a red hybrid that’s a cross between Pinot Noir and Cinsault), or an Italian Dolcetto from the Piedmont would also be good.
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