There’s nothing more enjoyable than a good seafood and wine meal. But
how exactly do you get the right pairing? Generally, light whites are
considered the best for delicate-tasting raw fish and briny shellfish.
However, there are times when a piece of grilled salmon will taste much
better with good red wine. Here are three of the best wines for seafood:
- Prosecco.
This is an Italian white sparkling wine, typically dry or extra dry,
ideal for fried seafood. While white wines combine well with fried
seafood, some lose their distinct taste when paired with tempura or
other recipes with thick beer batter. Sparkling wine like prosecco has
bubbles that seep through the batter as if it’s made just right for the
dish.
- Pinot Noir. This
type of red wine belongs to the light category so it doesn’t overwhelm
the natural flavor of the food as compared to the big reds. It works
well with meaty, fatty, and full-flavored fish like salmon as well as
dishes like spaghetti with clam sauce.However, you must avoid matching
this wine with spicy seafood since the pair tends to create a foul
metallic tang.
- Sauvignon Blanc. Sweet, citric, fresh, crisply acidic, and with tones of honey, Sauvignon Blanc is a perfect complement to white fishes like flounder as well as raw oysters, mussels and clams. It can also cut through the natural fat in lobsters and shrimps, and it’s great to have with a pair of crab cakes.
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