Thursday, January 10, 2008

Wine and Fish Pairing Guide - How to Match Wine and Fish


Pairing Wine and Fish

I came across this great and timeless article about pairing wine and fish written by a fellow member of the Society of Wine Educators, Sheral Schowe.

Schowe recommends:

• Sparkling wine with seafood appetizers, raw oysters, seafood with rich creamy sauces and spicy Oriental dishes.

• A light, acidic Sauvignon Blanc with light, simply prepared shrimp, oysters, clams, mussels, and mahi-mahi dishes with a simple wine sauce and fresh herbs.

• A light, slightly sweet Riesling with crisp acidity pairs with scallops, clams, pollock, grilled shrimp, calamari, trout, or baked oysters.

• A rich, buttery Chardonnay with a seafood dish with a warm, rich, buttery or creamy sauce. Schowe also recommends Chardonnay with lobster, crab, tuna, swordfish, or shark.

• Rose wines match well with Cajun and other spicy preparations including barbecue sauce and other tomato-based sauces. A great match would be a grilled salmon with a barbecue teriyaki glaze or Cajun shrimp.

• Light to medium bodied, low tannin red wines like Merlot and Pinot Noir can be served with meatier fishes, such as sturgeon, tuna, shark, and swordfish.

Related articles:

Wine pairing for a simple tuna noodle dish

White Burgundy Wine Pairing for Sauteed Cod

Shark and Wine Pairing


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