MEDIUM
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General InformationFor medium textured fish that are still flaky but are firmer and thicker with a bit more flavour, look for medium bodied white wines that still retains its high and dry acids but contains more intense aromas or richer flavours to keep up with the richer flavours and aromas of these fish.
Common medium textured fish include Trout, Arctic char, Catfish, Red snapper, Grouper, Skate, Cod, Hake, Black fish, Haddock, Redfish, Halibut, Black Cod (Sablefish), Monkfish, Chilean Seabass, and Escobar In Depth PairingMedium textured fish go well with a Californian or New Zealand Sauvignon Blanc which will bring aromas of vegetal and herb qualities, often that of tarragon, lovage, celery, freshly mowed grass and green peppers. A white Rioja , Semillon, Dry Chenin Blanc, Fiano from Italy, Moschofilero from Greece, Alsace Pinot Gris or Dry Riesling from Washington and Soave are all good examples of wines that go well with medium textured fish.
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References go to:
Wine Folly @ winefolly.com
Darryl Rosen @ darrylrosen.com
Wine Folly @ winefolly.com
Darryl Rosen @ darrylrosen.com