WINE WITH
FISH
So
you’re sitting down to your meal of locally caught fish from
Southern Head Fishing on Royal Parade, and you’re wondering
‘What wine will go with this?’ Your choice will depend on the
sort of fish and how it has been prepared. In season at the moment
are sardines, sea bream and bass, lobster and crabs.
Sea
bream is robust and meaty and ideally grilled or barbecued.
Gently oaked Sauvignon Blanc from South Africa or Bordeaux will go
nicely with Marsanne as an alternative.
Bass and
sardines go best with a young Southern French rosé (try one
from Faugères), but a dry Alsace Pinot Blanc or Riesling Kabinett
from the Mosel would go equally well.
Plain Lobster’s
sweet flesh is best complimented by a dry, honeyed Chablis. But, it
is often the sauce which dominates. Typically, with à la américaine
you'll need a more aromatic wine like Spanish Albarino. Try also
Sancerre or Viognier from France. With Thermidor your wine will need
to be less expressive, such as an Italian Vernaccia, or Soave.
Crab’s
strong taste suits gentle Sauvignon Blancs (eg from Chile) or
Sauvignon-Semillon blends. It can also take light reds, such as
Gamay (eg a Beaujolais) or Pinot Noir (eg California). Sauces with
crab are usually less dominating and unproblematic, although ones
containing tomato and onion would bring Loire and New Zealand
Sauvignons into scope.
At
Southern Head they smoke a range of fish themselves. Their
speciality is Roasted Smoked Salmon. Its gorgeous golden and
pink hues and delicate smokiness should be matched with a little
oakiness from a Californian Chardonnay or a modern, white Rioja.
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