Reply to "Pairing thoughts with Seafood Marinara ??"

quote:
Originally posted by Hunter:
One of the toughest pairings. I know - I go through this every Christmas eve with the red sauce and fish menu.

Since I only have red wine on my mind when I eat a dinner like that - Chianti and oddly enough a straight fruity merlot has worked in the past. Merlot is a pretty neutral wine, if it's not too huge. You want to avoid dry, spicey and earthy wines.


I agree about the pairing difficulty. I have had good luck with Sauvignon Blancs in cases like this. I find it a good compromise between the fish itself and the spiciness and acidity of the tomato sauce. A New Zealand SB in particular will usually have enough oomph to stand up to the spicy tomato sauce, yet work nicely with the fish.

MBD
×
×
×
×