Whats a nice white wine to serve?!
Answers: with a Mahi Mahi fish dinner?
I would go with a nice Sauvingnon Blanc....
Monticello is good...it tastes like apples. I also like Ecco Domani Pinot Grigio.
I think Blue Nun is really good with fish.
With mahi mahi, you probably want to stay away from the sweeter whites (unless you're going for a sweet cooking method in the Polynesian style). So you'd be good with a pinot grigio, a sauvignon blanc, or a fume blanc. Avoid chardonnays.
Read the labels for what elements are in each white's taste. I would think that citrus and grass flavors would complement your fish, and that pear and berry would not.
I would recommend the best Sancerre that you can afford, or the best white burgundy that you can afford. Pinot Grigio is a good drinking wine but its strong flavour can sometimes dull delicate flavours.
It depends on how and what you plan on serving your mahi mahi. Fried, grilled, macadamia nut crusted, mango glazed?
Just because it's a white flesh fish, doesn't mean you can't serve a nice red burgundy.
Forstmeister Geltz Zilliken Saarburger Rausch Riesling Auslese, preferrably 1998, or a any type of Gewurztraminer has a spicy character that's also popular around the holidays. Both are German wines and not that expensive. Most Rieslings are popular with fish, but it depends on how it's prepared. You probably want to go with something sweet and not too dry.
clau du blau ( excuse the spelling if incorrect) makes a chardinaue ( again the spelling, i drink it i don't make it) they are a northern cali vineyard with some dynamite white and reds.. you want a dryer wine with mahi, blue nun is yummy! but more of a picnic wine
the wine is called Fish Eye, delicious!
Chardonnay
Riesling
Zierfandler
BAVA
it really all depends on the preparation. If you are doing a mango salsa or a sweet or citric prep you will want to stay away from the sweeter white wines as "sweet to sweet" pairing will make the "less sweet" component seem very sour. if you do go with a fruit or citrus prep, pair with a Chardonnay (california preferably) that has some light toast characteristics and has SUBTLE flavors of pear or apple. If the buttery texture is not to your liking - you can always go with Pinot Grigio - a good standby that compliments the fish but won't overshadow the lemon, lime, or other non-stone fruit flavors. (stone fruit - apricot, cherry, currant)
If you go with a spicier prep (i.e. kim chee vinigarette - which is nice on Mahimahi) you can feel free to pair with a sweeter wine. I would pair with a french-alsace gewurtz. Theres alot of them out there that you can find for less than $20. enjoy