They ought to last awhile but don’t hold their shape so well. I tend to make a big batch and eat a couple right away as is, then crush whatever’s left into a pasta sauce.
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I would say Gamay as well. And Bouillabaise seems like a good combo.
1/4 maple syrup
2 Tbsp soy sauce
1 clove minced garlic
1/4 tsp garlic salt
Pinch red pepper flakes
Finish red wine stock with vegetable stock, and double cream, serve with either turbot, sea bass, salmon, or red mullet (or any other red wine friendly fish).
Red wine stock:
6 shallots
3 cloves of garlic
50g clarified butter
50ml cognac
50ml red wine vinegar
100ml port
750ml (full bottle) of red wine
750ml veal stock
sprig of tarragon
sprig of parsley
30ml fresh tomato puree
Work up the stock by sweating the root vegetables first, deglazing with cognac, adding the other liquids and reducing, simmering and passing through a muslin-lined sieve several times.
We did this West African recipe using Lake Michigan white fish weekend before last and paired with a 2006 and a 2017 Kanonkop Pinotage. It was very well received, guests asked for the recipe and my wife asked me to put it in the recurring recipes rotation.
P.S. The wines were great. The '06 was our first aged Pinotage and that bottle had years left. The pairing with this recipe was also excellent.
Like others I’d lean towards a chopped tomato based sauce, with whatever else appeals (from olives to onions, to herbs and so on).
I have a recipe that uses white fish, tomato, onion, potato, garlic, fresh oregano, fresh thyme and olive oil. I use haddock. I like to pair it with a light red and prefer a Nebbiolo D’Alba or Langhe. It’s particularly good during harvest season when all the ingredients except the olive oil can be sourced locally.
An early Daniel Boulud classic dish was his sea bass wrapped in thinly sliced potato scales served with a red wine sauce. Recipe here: https://www.starchefs.com/chefs/DBoulud/crisp.shtml
I don’t have an issue with fish and red wine at all but I do with tomatoes and red wine. Very tannic reds can be exciting, particularly with scallops.
add bacon and french lentils
That but with octopus instead of white fish! 
Olives and green peppers can come in handy, too, if your in a Mediterranean mood.
Butter, heavy cream and fresh sage can work with reds. Someone I was visiting in the Basque Country in France years ago cooked chicken that way and it worked well with a Gaillac.
That’s a good combo. A lot of ingredients mentioned would overwhelm the flavor of most rockfish.
I once had a seared scallop dish paired with Nebbiolo that was a surprisingly good combination.
Halibut with pancetta on mushroom or squash risotto with Pinot Noir works for me!
+1 for pancetta
I usually chop it to smaller pieces, goes really well with fatter and meaty white fish and scallops with a dash of olive oil and seasoning.
I like making a fish parmesan sometimes, using a neutral/clean tasting thick fillet white fish like cod. Any of the usual tomato based red wine pairings should work well with it.