I know I’m a bit of a buzz kill, but I just don’t like reds with seafood. Besides some salmon and pinot pairings, I stick with white. With seabass I like bigger whites like White Rhone or White Burg.

If I was forced to pick a red, I might go with an easy drinking Beaujolais.
there are such great whites that work so well with sea bass that i'd try to avoid a red, however, i'm not as strict a wine-pairing guy as some others, so i think a non-cali-pinot would work. by that i mean, stay away from huge extracted cali pinot that wants to be syrah.
Depends on preparation.

While I'm generally in the white wine with fish camp, I've roasted sea bass on a bed of eggplant in a rich tomato sauce. I served it with Brunello, but a good Chianti would work too. It needs acidity to stand up to the tomatoes.
If I absolutely had to have a red wine with sea bass, I would select either a pinot noir or a cabernet franc, which have less tanins and a lower alcohol content than other red wines, making them lighter. For white, I'd have to say a sauvignon blanc, a pinot gris, or a Torrontes. Now if I was going to select a rosé, I think a Rosé of Malbec would be close to perfect.
quote:
Originally posted by Board-O:
Cabernet Franc with less tannin? I guess we've had different Cabernet Francs.


I was thinking the same thing. Even lighter ones from the Loire tend to be tannic on the finish. It's usually not as tannic as Cab Sauvignon, but still not a red I would ever think to pair with a fish like sea bass.
quote:
Originally posted by khmark7:
Could not find this topic so I thought I would ask. What red wine with grilled Sea Bass?


I guess i would have to ask if there is a sauce and sides, if it is more or a citrus flavor profile, I would just say get some white wine and put food coloring in it to make it red. If there are some savory herb components than Pinot is the obvious choice but what about a lighter CdR or a cool climate red like Zweigelt?


Just thinking out loud (in writing)
quote:
Originally posted by Board-O:
You're recommending a simply grilled Chilean Sea Bass be paired with a Cabernet? I don't get that one.


Yeah I am reccomending an Arcole Cab Sauv with sea bass. Any problem about it? It's a product of Veneto region (if you know it) used for both grilled white meat AND fish. It seems the user asked for a matching with a GRILLED fish...so...put two and two together Smile
quote:
Originally posted by The Wine Wanderer:
quote:
Originally posted by Board-O:
You're recommending a simply grilled Chilean Sea Bass be paired with a Cabernet? I don't get that one.


Yeah I am reccomending an Arcole Cab Sauv with sea bass. Any problem about it?

Most definitely. Recommending Cabernet Sauvignon with "simply grilled Chilean Sea Bass" is absolutely ludicrous to me.

It's a product of Veneto region (if you know it)

Been there.

used for both grilled white meat AND fish. It seems the user asked for a matching with a GRILLED fish...so...put two and two together

I can add. Stick around here for a while and maybe your mathematics will improve.
Since you have been in Veneto you should know eels are often paired with this wine. If the seabass has been marinated (but I admit we don't know how the user prepared his fish) and spicy flavored, then it reaches an eel-like sapidity (not in term of greasiness, of course).

Btw, Board-O please apologize me if I over-heated this thread with a rude behaviour.
I think that I would agree with others here and not drink a red with the sea bass. If I really had to have a red it would be a lighter style Pinot Noir - not a heavy-handed/heavily extracted style. I prefer Torrontes with moderate or greater level of acidity, Albarino, or an Alsatian Pinot Gris with sea bass.

I do like reds with grilled salmon. I often prepare a spice-rubbed grilled salmon and always have a red with that. Usually a Spanish Grenache or a Rhone-styled Syrah.

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