What are good combinations of wines and sea foods?!
What are good combinations of wines and sea foods?
Answers:
?simple steamed or boiled lobster with drawn butter = Chardonnay or white Burgundy
?grilled lobster with a composed butter = Chardonnay or red wine
?stir-fried lobster with Asian seasonings = Riesling, Champagne or sparkling wine.
?lobster in a tomato sauce, perhaps with pasta = Chianti
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Enjoy! (--,)
There is a good saying about wine "pairing" (i.e., what goes with what): "The best wine is the one you like." I am a great lover of both wine and seafood. Generally speaking, I don't drink chardonnays with shellfish (prawns, crab, scallops), because I think this varietal tends to be too heavy/oakey. With shellfish, I like a sauvignon blanc or chenin blanc. Fish like salmon, shark or halibut can stand up to a chardonnay because they are not as delicate. These white wines are fairly dry, which is the best choice with seafood. Also, I think that most red wines really overwhelm the taste of seafood, so I never pair them together, but some might disagree.
i say pi no grigio goes with all sea food, simple answer, keep it stocked.
there are certain "rules" that some people follow when combining food with wine (i.e., red w/ beef, white w/ chicken or seafood, etc.) For the most part white is the general staple(chardonnay, pinot grigio, reisling). However, just drink what you like, and enjoy it!
I like sauvignon blanc an pinot grigio with any kind of seafood meal.
I prefer the dryer Suavignon Blanc with shell fish and mild fish. Chardonnay can go well with stronger tasting fish. Dont forget some Spanish whites or reds (i.e. Rioja) or some Portuguese wines that go well with Mediterranean type dishes.
The best part is learning which invevitably is done through on-site trials. Next time you order a dish or prepare one at home, order a couple of different wine glasses at the same time and try them out with your meal. You will soon be able to determine which one fits best with different foods. Cheers!!