Very thorough tastings (I'll bet they were!) proved that while many reds accentuate the fishiness of fish to an unpleasant degree, other do not. And it turns out these fish-friendly reds have very low iron content. Iron is the key. Not tannins as we used to assume. Great to see scientists discovering something positive for a change.
Good news for those who prefer red wine but also like fish. I will set our own boffins (Jean-Marc and copains) on analysing our list immediately and let you know. As a guess, based only on the evidence of my mouth, I reckon Loire valley reds will be likely candidates, and maybe Midi reds made from Midi grape varieties like Cinsault, Grenache and Carignan. Just a guess. We'll see.