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What type of wine with fish?

post #1 of 25
Thread Starter 
I am having tilapia tonight with a spicy caribean seasoning on it and was wondering what type of wine I should drink with it? I would imagine a chardonay??? I am pretty much clueless about wine and appreciate your help. Thanks a bunch!!!
post #2 of 25
With spicy food a Riesling or Guwertz generally goes better. Pinot Blanc is also very good.
post #3 of 25
Quote:
Originally Posted by mrpologuy
I am having tilapia tonight with a spicy caribean seasoning on it and was wondering what type of wine I should drink with it? I would imagine a chardonay??? I am pretty much clueless about wine and appreciate your help. Thanks a bunch!!!
I would suggest a riesling, a chenin blanc, or a nice full-bodied rose. I think a chardonnay would hold up less well. You could also consider doing a white wine sangria with a bit of citrus on the fruits you add. Because tilapia is a mild fish, you could also get away with a lighter zinfandel or a slighly chilled Beaujolais Nouveau (good time of year for it). Also, for a slightly counter-intuitive choice, think either a crisp New Zealand Sauvignon Blanc or a Portugese green wine (vinho verdo). Good luck and enjoy.
post #4 of 25
Ripple.
post #5 of 25
Many good choices. I like a Pinot, as well . . . even a White Zinfandel, can be good.
post #6 of 25
Quote:
Originally Posted by lawyerdad
Ripple.

Or, Mad Dog 20/20
post #7 of 25
Quote:
Originally Posted by marc237
Or, Mad Dog 20/20
Also a good choice, but for seafood I prefer Ripple's epynomic aquatic overtones.
post #8 of 25
If Ripple, avoid the red and go for the Pagan Pink -- a rose with true character.

The good news is your guests will not remember what you served. They may not also remember much of November, but so goes fine dining.
post #9 of 25
Quote:
Originally Posted by lawyerdad
Also a good choice, but for seafood I prefer Ripple's epynomic aquatic overtones.
The vineyards of Bartles & Jaymes have had recent success with an excellent vintage of their Orange Sunset varietal. Highly recommended. Rieselings are great with spicy food as I'm very partial to them. But the correct answer to what goes well with fish is whatever the hell tastes good to you. Every palate is different so experiment and learn yours.
post #10 of 25
Red wine with fish. Well, that should have told me something.
post #11 of 25
You may know the right wines, but you're the one on your knees.
post #12 of 25
Quote:
Originally Posted by lawyerdad
Also a good choice, but for seafood I prefer Ripple's epynomic aquatic overtones.

Thunderbird > Ripple
post #13 of 25
Quote:
Originally Posted by DocHolliday
Red wine with fish. Well, that should have told me something.

The right red wine with the right fish can be just the thing. Red Burgundy, in particular, is almost always an inspired choice for salmon. I've even paired a deep dark sauvage syrah (Cote Rotie) with halibut--to great effect.
Tilapia, however, I've always detested for its soft mushy texture and murky muddy flavor. With the seasoning you mentioned I think the most helpful wine might be a completely bone dry rose, perhaps a cinsault/syrah blend.
post #14 of 25
Quote:
Originally Posted by retronotmetro
Thunderbird > Ripple
I'm sticking with my aquatic theme, thanks.
post #15 of 25
the reisling and gerwurtz recommendations are excellent.

You might also consider a sauvignon blanc from New Zealand (citrus/gooseberry notes) or a sparkling wine (e.g. pro seco) or champagne
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