Food and Wine Pairing—Oily fish

May 29, 2009 9:14 am | Posted by Graham D

(continuation from blog  “ The Pairing of Food and Wine—an introduction to the subject ”  dated 15th May 2009)

 

INTRODUCTION:—–this blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.

FOOD BEING FEATURED:—–strong tasting oily fish including SALMON, TROUT, TUNA, MACKEREL and our old summer favourite SARDINES.

CHALLENGES:—–the challenge can be split into two. First, oily fish Such as those highlighted above and cooked on their own and served with simple vegetables. Second, the same fish being cooked in or served with strong tasty sauces that go some way to alter or disguise the natural oily flavours of the fish. The first is the greater challenge of the two since strong fishy oils alter most wine flavours and the only way to fight back is to challenge such dishes with quality wines that are very dry and high in acidity.

RECOMMENDATIONS:—–our suggestions for oily fish without sauces would be two highly acidic but flavoursome wines, Bourgogne Aligote a single grape variety from the Burgundy region which is not too well known outside France and a great  favourite with the Burgundians when matching oily fish with wine. Our second selection is another enjoyable wine Franken Wein, also not so well known outside its own territory Germany, this wine made from the Silvaner grape is as dry as steel, but possesses lots of finesse and goes great with all the fish in question.

It’s a little easier matching wines with oily fish in sauces, you could even try a Loire red such as Chinon or Saint-Nicolas de Bourgueil , they do have the dryness and acidity to counter the oily flavours. With whites you could try a Muscadet Sur Lie or Chilean Sauvignon Blanc, both will bring pleasure to you and your fish course. An example of a classic fish dish in a sauce would be mackerel baked in a piquant mustard and white wine sauce. This notable combination would be well suited to either a White or Rose Sancerre.

 

MAIN DIRECTORY:—–click on   http://ahadleigh-wine.com/marriageoffoodandwine.php  to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeuvres, starters, soups, main courses and desserts. Also http://ahadleigh-wine.com/cheese/ for cheese and wine pairing.

 

NEXT ARTICLE:—–Roast Lamb, Grilled Lamb Chops and Lamb Kebabs.

HAPPY OILY FISH AND WINE PAIRING DAYS

GRAHAM  D

 

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