It occurs to me that many or most of the people who are reading about wine here on Mariner Network have some interest in fishing, and most likely, in consuming said fish. That?s why I would like to devote the following entry to helping you pair all those delicious sea creatures with the wine that best compliments them. From shellfish to sturgeon and pinot noir to pinot grigio, food and wine were just meant to go together, and a proper pairing can change a good meal into a taste extravaganza.
The first rule of pairing wine with fish is avoiding tannins. The combination of this acid with the oils in the flesh of fish can create a metallic or ?copper penny? taste in your mouth. This means only certain reds will do: mainly pinot noir, Beaujolais and soft merlots. Try pairing these wines with meatier fishes, like shark, tuna and swordfish.
It is frequently necessary to focus on the preparation in a dish, rather than the fish itself, when making a selection for wine. For example, California chardonnay is classically buttery and oaky, so heavier cream or butter sauces can be used in creating a good pairing. Otherwise, richer choices like lobster and tuna are ideal.
With lighter fish we need lighter wines. French sauvignon blanc, with its grassy, herbaceous citrus notes, is excellent with a simple preparation of fresh herbs and a white wine sauce. New Zealand sauvignon blanc, especially from Marlborough, has a distinctly grapefruity character; perfect with citric preparations like lemon zested catfish. Chenin blanc, dry Alsatian reisling and light, green apple-like white burgundy also do well with lighter fish like tilapia and mahi-mahi. Try a white grenache if you prefer ros鳮
Shellfish like clams and mussels do well with most whites, so try a variety and figure out what you like best. Cool climate chardonnay like Chablis is superlative. Consider champagne and other dry, sparkling wines as an alternative, especially with oysters. Other good choices are sauvignon blanc, s魩llon and reisling. A sweet German or new world reisling is especially nice with spicy preparations. Most gew?miner will give the desired contrast of spicy-sweet as well.
Of course, most foods can be paired with wine, not just fish. Beef cries for bigger reds like cab, merlot or zinfandel. With marinated poultry try petit sirah, and pinot noir for duck. Pork does well with light reds and most whites as does lamb, although lamb can actually handle pretty meaty reds as well. Sparkling wines are best before dinner with appetizers to prepare your palate for the meal, or for cleansing afterwards. With desserts, your wine should be as sweet as or sweeter than the dessert itself. I like port with chocolate and botrytis or late harvest wines with fruit based sweets. Finally, don?t forget your classic pairings, like sauternes with foie gras, and of course wine and cheese. Mild cheese with softer wines and stronger, sharper cheeses with heavier wines.
Most experts will tell you to pair the person, not the food, so always feel free to experiment. And, as always, my favorite pairings are good friends, good times and a fine cigar.
