Top Pairings: What’s the best wine match for tuna?

Author: Fiona Beckett \ Tuna’s a versatile summer ingredient that you can use in salads or on the barbecue. Quick and easy to cook, like salmon a conductor of many different flavours it's also a meaty fish which adapts just as well to a red as to a white. If you want a simple guideline as to which wine to choose think first about the way that it’s cooked - is it rare, seared or preserved (canned or bottled)? (The colder, the less cooked the fish, the lighter the wine). Then think of the style of the dish. Does it [...]

2018-03-12T03:05:54+00:00 March 12th, 2018|Wine|0 Comments

Which wine to drink with paella?

Author: Fiona Beckett If you’re a bit hesitant about the idea of matching fish and red wine you might automatically think of pairing paella with a white wine. But I think it goes just as well with a rosé or a red. Recipes vary - and are much argued over - but typically the dish will include chicken or rabbit, prawns, mussels or clams, red peppers, pimenton and saffron-flavoured rice. Some Latin-American versions - and Simon Hopkinson's* (see below) - also include spicy sausage but in general it’s more a savoury than a spicy dish and the seafood note isn’t [...]

2018-03-04T05:23:57+00:00 March 4th, 2018|Wine|0 Comments

Top pairings: Best Wine Matches with Oysters

Author: Fiona Beckett Now that we're back into months with an 'r' in them it's time to enjoy oysters again. But what’s the best wine - or beer - to pair with them? Unusually there’s more than one outstanding match plus some good alternatives you may not have thought of. Which one you choose will obviously depend on which drink you like best - there’s no point in serving Guinness if you hate the stuff - and how the oysters are served. Cooked oysters are generally rather more forgiving than raw ones. It also makes quite a difference how you [...]

2018-02-25T03:58:41+00:00 February 25th, 2018|Wine|0 Comments

The Best Wine Matches for Seabass

Author: Fiona Beckett Seabass is one of the most popular fish on restaurant menus these days - usually treated quite simply and rarely sauced. But what wine should you pair with it? Crisp unoaked whites Because it has a delicate flavour I would generally choose a crisp, unoaked white of some quality from a recent vintage so the wine’s clean minerality is still on show. A good Loire sauvignon blanc such as Sancerre or Pouilly Fumé would be a good choice as would a premier cru Chablis, a Spanish albarino or an Italian vermentino or Greco di Tufo especially if [...]

2018-02-18T02:40:40+00:00 February 18th, 2018|Wine|0 Comments

Top Pairings for Wine and Seafood: The Best Pairings for Prawns or Shrimp

Author: Fiona Beckett Prawns or shrimp on the shell A seasonal treat so the simpler the wine the better. I love those French seaside whites like Muscadet or Picpoul de Pinet with freshly cooked prawns. Italian whites like Pinot Grigio and Greco di Tufo also work well as do Vinho Verde, Albarino or a crisp Sancerre. Unoaked fresh whites in other words. Nothing wrong with a glass of prosecco though, obviously. Prawn or shrimp salad Similar wines to the above should also work unless the salad has a richer ingredient like mango or a spicy or zesty dressing in which [...]

2018-02-11T05:58:19+00:00 February 11th, 2018|Wine|0 Comments

Pairing Wine with Fish

Author: Madeline Puckette Learn what wines pair best with the four different groups of fin fish. From flaky tilapia to steak-like swordfish, there are a range of potential wine pairings. Beyond just the choice of fish, the sauce and fish preparation affects what tastes best when pairing wine with fish. Wine with Fish Guide 4 Different Types of Fish with Wine Fin fish can be characterized into 4 major groups by texture and flavor. As a general rule white wine pairs well with most fish, but certain white wines go better with certain types of fish. 1. Lean and Flaky [...]

2018-02-04T07:08:29+00:00 February 4th, 2018|Wine|0 Comments

Top wine pairings with scallops

Author: Fiona Beckett Scallops are some of the most delicious seafood around and some of the most flattering to a serious white wine. There’s one grape variety that will almost always see you right but also some other options Grilled or seared scallops Searing scallops enhances their sweetness and makes them a sure-fire match with chardonnay. Almost any kind especially white burgundy - it’s a great way to show off an older vintage. Old vine chenin blanc is also a good match. Champagne, especially a blanc de blancs is not too shabby. Scallops with pea purée or pea shoots Bring [...]

2018-01-28T18:24:39+00:00 January 28th, 2018|Wine|0 Comments

5 Wines to Pair with Seafood

Author: Dan Dunn Think Mediterranean bottles—or classic Champagne—when pairing wines with crustaceans and fish. When it comes to food and wine pairings, seafood can be a wildcard—primarily because there’s so much variety to be found within the category. Lobster’s flavor doesn’t much resemble a scallop, and the heartiness of trout in no way resembles the delicate taste of shrimp. The idea that fish should only be served with white wine is incorrect, but pervasive. Still, while a Pinot Noir might complement salmon beautifully, it will almost completely blot out a nice piece of flounder. In general, when dealing with the [...]

2018-01-23T06:09:43+00:00 January 21st, 2018|Wine|0 Comments

Pairing Wine with Fish and Shellfish

Author: Williams Sonoma of California The old rule was white wine with fish. Today, anything goes, and red wines are often a good complement, especially with meaty or oily fish. It isn't so much the fish as the accompanying sauce that makes the difference. White wine is still often the best choice with simple, unsauced grilled or broiled fish, with the notable exception of Pinot Noir with salmon. Anchovies With fresh grilled anchovies, try Sauvignon Blanc from California or the Loire Valley in France, or a Spanish Manzanilla sherry. Calamari (Squid) For fried calamari, choose a fruity Chenin Blanc [...]

2018-01-09T21:44:31+00:00 January 1st, 2018|Wine|0 Comments

Wine Pairing Guide to Shrimp, Scallops, Crab and Mussels

Author: Ray Isle New York City is a sweat-slick, hideously hot, concrete-covered steambath right now, something that actually doesn’t make me think of wine so much as igloos. So maybe it’s the idea of summer—cool breezes off the water, sunlight on white sand, nothing to do but lounge around—that always gets me thinking about shellfish. Lobster rolls…crab rolls…shrimp on the grill…a big bowl of mussels in some sort of white wine sauce with a little garlic and parsley…scallop ceviche with cilantro and a zap of lime juice…anyway, you get the idea. Here are five suggestions for great summer whites to [...]

2018-01-09T22:39:13+00:00 December 1st, 2017|Wine|0 Comments