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quote: Originally posted by jorgerunfast:
This is a timely post. My parents are hosting a small dinner this Friday and my father is cooking up his special smoked salmon. Before sitting down for dinner they're going to put out some Spanish style tapas (chorizo, garbanzos, olives, manchego, etc). Spanish Rose, Merlot, or Bubbles
However, the Salmon was where I got a little hesitant. I think I'm going to go with Gewurtz for the Salmon dish, but am wondering if I should make a bottle of Pinot Noir available as well. It seems to me that the flavor profile of Gewurtz would pair very well with the smoke and salmon flavors. Pinot is a fail safe pick, maybe an Albarino as well.
Thoughts? Suggestions?
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| Posts: 927 | Location: Minneapolis | Registered: Jan 06, 2009 | |
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My my, people love their red wine! I won’t argue with the notion: drink what you like, propriety be damned!!
But, to add a contrarian opinion to this thread, I’d say the basic rule of thumb of a white with seafood is a safe one, whereas pairing with a red can go disastrously wrong. Sure, PN can match nicely with a “meatier” fish like quality tuna or wild salmon, and a paella (another earlier example) or bouillabaisse or any fish stew, esp. with tomato flavouring will also work nicely with lighter everyday reds such as a Beaujolais or valpollicella. However, pairing a heartier red with whitefish (i.e. most fish) and seafood is MURDERING the dish. Oysters with Bordeaux? Sea Bass with any Rhone? C’mon.
Jorgerunfast, consider also a lighter sherry with your tapas course.
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| Posts: 17 | Location: Ontario | Registered: Mar 31, 2009 | |
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quote: Originally posted by Noble&Rot:
However, pairing a heartier red with whitefish (i.e. most fish) and seafood is MURDERING the dish. Oysters with Bordeaux? Sea Bass with any Rhone? C’mon.
I agree with you about the oysters. For the rest it depends on how the fish is prepped. Basque style snapper (or sea bass for that matter) usually gets a tempranillo or a rhone here. Those are really good pairings.
"Wine, one sip of this will bathe the drooping spirits in delight beyond the bliss of dreams. Be wise and taste."
- Milton
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| Posts: 581 | Location: NW Suburbs of Chicago | Registered: Aug 16, 2006 | |
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quote: Originally posted by Noble&Rot:
pairing a heartier red with whitefish (i.e. most fish) and seafood is MURDERING the dish. Oysters with Bordeaux? Sea Bass with any Rhone?
Nobody but you mentioned those pairings. The point that escapes you is that seafood dishes can be paired with some reds if they are in balance. Your examples are clearly out of balance. When pairing food and wine, one must not overpower the other.
Just one more sip.
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quote: Originally posted by pape du neuf:
I've noticed something I thought of as a "metallic" aftertaste with red wine and some seafood for as long as I remember pairing food and wine.
From the responses I've read, my guess is that sensitivity varies.
Another thing that varies is the freshness of the seafood. I bet that the fresher the fish, the less the effect.
My experience is much like yours. For years my standard pairing with salmon was PN or Burg, usually it was wonderful. I too would occasionally experience metallic off flavors, and suspected it was due to the freshness of the fish. Now, my standard match is salmon and Riesling - never have to worry about that nasty aftertaste.
Got acid?
@@@@@@@@@@@@
Everyone has to believe in something. I believe I’ll have another glass of wine.
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| Posts: 1065 | Location: Redstate USA | Registered: Mar 01, 2004 | |
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I've been gaining an appreciation for Riesling with food. The new wave of high quality dry and off-dry Rieslings is largely responsible. (Erstes Gewächs, and Grosses Gewächs)
Trout and Riesling is a classic. That leads to pairing Riesling with steelhead, a sea-run trout.
From there it is a natural jump to salmon.
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quote: Originally posted by The Economist:
Rosé Champagne - pairs well with anything*, anytime*...
* Almost
I thought 'Rose' Champagne was only fit for Valentine's Day  |
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| Posts: 7072 | Location: Montreal, QC | Registered: Feb 17, 2007 | |
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quote: Originally posted by KSC02: quote: Originally posted by The Economist:
Rosé Champagne - pairs well with anything*, anytime*...
* Almost
I thought 'Rose' Champagne was only fit for Valentine's Day
 I did too, but something like this (link) goes a long long way... before a meal, during a meal, after a meal, or, as you say, before giving the missus a taste on V-Day. |
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| Posts: 395 | Location: Toronto, ON | Registered: Nov 10, 2008 | |
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quote: Originally posted by big and red:
In my expierence, Pinot Noir pairs very well with a good deal of Sushi and also with the oilier types of fish, such as Salmon and Swordfish.
I'm with you, as of late I often have Pinot with fish and enjoy it. |
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| Posts: 1814 | Location: Anaheim Hills, CA | Registered: Nov 18, 2007 | |
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