There are people who tend to go for the same wines all the time, probably because they feel safe with the familiar. However there are so many flavours, aromas and textures in what we eat, finding the right wine to go with a dish can work wonders for the eating experience.
Matching wine with fish or seafood can be daunting but needn’t be. Yes, white wines are generally the right choice, but which ones? Choose a dry white when you need a full-bodied, wine and you will be disappointed. What about seafood with heavy sauces like barbecue or tomato sauce? Do you use the same wine with grilled scallops that you do with lobster Thermidor? It can all be confusing. Here are a few rules of thumb and a few wines that I reach for whenever I am serving seafood. Don’t worry if you can’t get the exact wine as these are general rules, and as we all know, rules are made to be broken. As for how to tell a good wine from bad wine the answer is very simple. It has nothing to do with price, vintage or grape variety, if you enjoy it…then it’s a good wine, simple!
1. Champagne, Prosecco and Cava
Sparkling wine, whether it’s from France, Spain, Italy, or the new world is good with fried food. I list this one first because a lot of fish and seafood are pan fried or deep fried, and while light beers match up well with fried seafood, most wines lose something when you pair them with battered or breadcrumbed fish. Not so with sparkling wine, whose bubbles cut through the weight of fried food as if the wines were made for the dish. These wines also pair well with caviar, lobster and oysters… Continue Reading…