What white wine is best with fish?!
What white wine is best with fish?
Answers:
I used to work in fine dining. Most people would order a buttery chardonnay (such as Alamos), a pinot gris, or a Sauvignon blanc with their fish. Personally I find the pinot gris and the blanc too tangy. I like the chardonnay with fish.
I really like Pino Grigio with fish. It's very light and is a perfect match.
It wont matter as long as you get drunk enough; and thats the goal right?
I will go with tbullgog i even was goin to write that before i saw the answer or a nict Italian frascati dry and crisp.
I personally like a pinot grigio with fish. It also tastes wonderful through the desert. It is light and fruity and tastes best chilled.
Many people go with the drier whites already mentioned, but to my taste the German whites such as Reisling or Piesporter Michelsburg are better. Also good is a Moselle Spatlese, less dry and full of good fruit. Can go with most fish or poultry dishes just as well as the drier French and Italian style whites. Try it you'll like it.
with a white-fleshed fish, I enjoy a riesling. For salmon and tuna, I like a shiraz.
wolf blass
Wine experts say white wine with white most seafoods and with fish they recommend sauvignon blanc,pinot grigio and chardonnay.
It largely depends on the preparation and type of sauce, if any is used. most pinot grigio is cheap and over processed resulting in acidic and bitter wine with little character. Most "Shiraz" is very similiar. australia targeted america as their #1 market, and most of the wine that made it here and hit supermarkets was cheap plonk. not to mention it will easily overpower delicate fish, and the lack of acidity will not make it a good match with a fatty fish as salmon. when thinking of pairing wine with food their are two schools of thought. pair wines that complement the flavors, or wines that contrast. an example for complimenting would be serving a light fish with a citrus salsa, and a sauvignon blanc. contrasting woud be serving a pan seared fish with a beurre blanc, (a very rich and buttery sauce) with a gruner veltliner (a med to full bodied white with citrus, mineral, herbal and sometimes peppery characteristics). you never want the wine to overpower the food, and good acidity makes a good food wine. Hopefully this helps. At the end of the day though, it's all just grape juice. drink what you enjoy