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What type of wine with fish? - Page 2

post #16 of 25
In addition to the already mentioned Riesling, Pinot Blanc, and Champagne (dryish), I would also consider Gruner Veltliner. Gewurz doesn't do it for me with spicy food, even though it's often suggested. It accentuates the hotness for me, in part beacuse they usually have a higher alcohol %. I would look for wines below 12.5% for this dish.
post #17 of 25
Quote:
Originally Posted by DocHolliday
Red wine with fish. Well, that should have told me something.


Like Bond's notch DJ, he's wrong again on this one.

Many Pinot Noirs can go with fish quite nicely and are completely appropriate.
post #18 of 25
Quote:
Originally Posted by Soph
Like Bond's notch DJ, he's wrong again on this one.

Many Pinot Noirs can go with fish quite nicely and are completely appropriate.
I disagree. I think that some red wines can go alright with some fattier fish like salmon. Other than that, the acceptibility of red wine with fish is more of a reaction to the ridiculous American notion that red wine is somehow better than white wine and should be consumed exclusively. If you are drinking wine with food, it should be to compliment the food. White will always compliment fish better. I also love Champagne with fish, and with some heartier fish dishes, a nice rose can be terrific.
post #19 of 25
The red wine bias is not restricted to Americans. Most of my friends are not, and whenever I am choosing wines for a meal, reds are usually requested, from the first course, more often than not veg or seafood based, onwards. So a couple of us will order whites by the glass and then join the others in the Burgundy/Pinot Noir I love, but which always gets the short shrift by my power/body/fruit obsessed friends - whose taste I do think is very American or rather "international". I would also disagree somewhat that a white will always be better with fish, though perhaps because of personal taste. I would prefer a Pinot Noir to most Chardonnays with a meatier fish like seared tuna or monkfish. Though maybe would prefer a Viognier or bigger Riesling, depending on what was available, the particulars of the dish, and mood. I am always pushing for Champagne of any sort to be served with meals, but my friends complain it doesn't sit well in their stomach. I tell them that it because they have been raised to believe that heaven is a million unreachable miles above them. Doesn't work.
post #20 of 25
Quote:
Originally Posted by iammatt
I disagree. I think that some red wines can go alright with some fattier fish like salmon.

Other than that, the acceptibility of red wine with fish is more of a reaction to the ridiculous American notion that red wine is somehow better than white wine and should be consumed exclusively. If you are drinking wine with food, it should be to compliment the food. White will always compliment fish better.

I also love Champagne with fish, and with some heartier fish dishes, a nice rose can be terrific.

I agree, my statement was not stating that red is the preference, white is, but I think it is wrong to say red is absolutely wrong in all cases with fish.
post #21 of 25
A lot of good advice given above.

My first inclination is to do a Riesling Kabinett. But a Chenin Blanc (Vouvray) or GruVe might do fine, too.

The real issue- how fatty is the fish, and how sweet or spicy is the topping?
post #22 of 25
talipia is not fatty (think dense flounder/sole)

pinot works with things like sea bass or striped bass, not talipia
post #23 of 25
I think you could add a light merlot to the excellent recommendations so far.

My first choice would be a reisling though, especially since we`re talking spicy. I think Beaujolais is a good recommendation if you feel like a red.
post #24 of 25
I'm a bit late on this one, but whatever...

If I were to choose, I'd go with a Gewürztraminer or a Viognier, or this great (cheap) wine I got at Trader Joe's: a Torrontes from Amaicha. I'm not that much of a white wine guy though. These are some of the few I actually do like, and I'd especially recommend trying a Gewürztraminer with the fish.

Suggestions here might be a good place to start, but remember that it comes down to what you like to drink. Unless you're trying to impress someone with a "proper" pairing, don't worry too much about it. While there's definitely something behind these pairings, there's no reason to drink a certain wine with a certain food if you don't like that wine, and every reason to drink one that's your favorite.

-Greg
post #25 of 25
One more note: if you go with any white wine, make sure to avoid one that is oaky -- for example, one of the many big, bold, buttery and oaky California chardonnays. Paired with fish, my experience has been that the oak flavor in the wine brings out the worst fishy flavors in the fish. Anyway, many good suggestions above, though personally I'd normally go for an unoaked chardonnay (such as most Chablis or Napa's Chateau Montelena chardonnay).
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