FISH IN
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General InformationZesty citrus sauces using lemon, lime and vinegar bases go best with lighter acidic white wines containing citrus and savoury herbal notes, especially those citrus element that the dish contains.
For fish dishes containing herb notes such as basil, dill, oregano, parsley and mint, turn to wines containing intense herbal and floral aromas and flavour accents. If its a sweet sauces you find your fish in, such as the flavours of pineapple, mango, orange, teriyaki or sweet and sour, turn to a wine that can give the sweetness of the sauce a run for its money. For a light spicy sauce using spices such as paprika, pepper, cumin, corriander and chili, turn to spicy wines to enhance the spice of the dish or sweet wines to contrast the spice. Curry tends to take a sweet and spicy character and fish found in a curry dish should be paired with a sweeter wine to keep up with the sweetness and to contrast the spice. In Depth PairingFor Citrus sauces try citrus and herbal characteristics of Sauvignon Blanc or go for the fizziness of Muscadet. You can also turn to Verdejo, Vinho Verde, a White Bordeaux or a Grenache Blanc.
For sweet sauce turn to Lambrusco for Tariyaki. For sweet sauces on the lemon side turn to a sweeter Riesling. For spicy sauce look to the sweeter but still spicy Grüner Veltliner, Gewürztraminer or Riesling. Curry sauces work well with Riesling, Moscato, Gewürztraminer and Prosecco Herbal sauces deserve the herbal and floral notes of Sauvignon Blanc, Grenache Blanc, and Torrontés. For a fish in batter, turn to sparkling wines like Champagne, Prosecco and Cava. If you are simply repulsed by a wine with sparkle then look for a Vinho Verde. |
FISH IN HEAVY
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General InformationFish in heavier sauces follow very similar rules to the above light sauces but move towards young whites with higher acids to cut the heaviness of a cream sauce or match the acidity of a tomato sauce.
In Depth PairingGo for full-bodied whites such as full bodied oaked Chardonnay or a nice Rose, Oregon Pinot Noir, a young white Bordeaux, Pinot Grigio or even a Beaujolais.
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Reference see:
Wine Folly @ winefolly.com
Darryl Rosen @ darrylrosen.com
Hank Shaw @ fishcooking.about.com