What type of wine with fish?

Discussion in 'Social Life, Food & Drink, Travel' started by mrpologuy, Nov 27, 2006.

  1. mrpologuy

    mrpologuy Senior member

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    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!!!
     


  2. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    With spicy food a Riesling or Guwertz generally goes better. Pinot Blanc is also very good.
     


  3. marc237

    marc237 Senior member

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    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.
     


  4. lawyerdad

    lawyerdad Senior member

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    Ripple.
     


  5. Ivan Kipling

    Ivan Kipling Senior member

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    Many good choices. I like a Pinot, as well . . . even a White Zinfandel, can be good.
     


  6. marc237

    marc237 Senior member

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    Ripple.

    Or, Mad Dog 20/20
     


  7. lawyerdad

    lawyerdad Senior member

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    Or, Mad Dog 20/20
    Also a good choice, but for seafood I prefer Ripple's epynomic aquatic overtones.
     


  8. marc237

    marc237 Senior member

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    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.
     


  9. whodini

    whodini Conan OOOOOOO"BRIEN!

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    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.
     


  10. DocHolliday

    DocHolliday Senior member Dubiously Honored

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    Red wine with fish. Well, that should have told me something.
     


  11. marc237

    marc237 Senior member

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    You may know the right wines, but you're the one on your knees.
     


  12. retronotmetro

    retronotmetro Senior member

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    Also a good choice, but for seafood I prefer Ripple's epynomic aquatic overtones.

    Thunderbird > Ripple
     


  13. pejsek

    pejsek Senior member

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    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.
     


  14. lawyerdad

    lawyerdad Senior member

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    Thunderbird > Ripple
    I'm sticking with my aquatic theme, thanks.
     


  15. horton

    horton Senior member

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    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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