Buying beverages from online retailers like My Wines Direct and Personal Wine adds a sip of sophistication to your dinner table. While most people understand that a strong red compliments a thick steak and a crisp white goes well with sweet chicken, the arena of fish and wine pairing can be quite difficult to navigate. You want to balance the sweetness of the fish with the fruits in the beverage, while not forgetting the earthy flavors of a red or even the aroma found in a blush. So, how do you know what to serve with the catch of the day? Here's a peek.
Don't Be Afraid to Sparkle
While sparkling wines and champagnes are generally reserved for celebratory occasions only, seafood is one exception to the no food rule. A cold, crisp flute with bubbles is not only a wonderful pairing for shellfish because of its full fruity flavor, it is also the normal beverage of choice for most shell fish in other parts of the world. A good rule of thumb is that a sparkling beverage can complete a seafood or fish dish that is either served Newberg or in a cream sauce (or a recipe that is very complex).
White Wines
Chardonnay is a fish dish's best friend. When in doubt about pairing wine with fish, this should always be your first guess. Most domestic chardonnays have a rich buttery flavor that will compliment a wide variety of fish. Shark and swordfish are favorites with Chardonnay. For other whites, such as a Savignon Blanc, try matching aromas. The simple flavors of citrus and green herbs mean it will pair well with simple fish preparations. Think of grilled or baked light colored fish.
Blushing
White Zinfandel is a favorite wine of many and a leader in wine sales across the United States. This means that many people around your dinner party table will enjoy this wine, as opposed to the stronger flavors of other wines. If your guests are not enthusiasts, choosing a blush is sure to be a safe bet and a huge hit. Then you can plan your fish around your beverage. The light fresh and fruity blush characteristics make it a perfect match for fish prepared Cajun, blackened or with a heavy spice rub. This lends well to Salmon steaks and trout. A sweet tangy barbecue or teriyaki glaze will also compliment blushes.
Red Hot
If you or someone in your household is a fan of red, you know that for these folks most other types just will not do. Red fans are very loyal to the dry, earth and aromatic flavors found only in reds. For these lovers, pick heavier fish steaks. Think shark, swordfish, salmon or tuna. You should avoid white flaky fish like tilapia, whitefish and flounder. Your reds should be medium to light bodied, and sticking to Pinot Noir and Merlot will serve you well.
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Don't Be Afraid to Sparkle
While sparkling wines and champagnes are generally reserved for celebratory occasions only, seafood is one exception to the no food rule. A cold, crisp flute with bubbles is not only a wonderful pairing for shellfish because of its full fruity flavor, it is also the normal beverage of choice for most shell fish in other parts of the world. A good rule of thumb is that a sparkling beverage can complete a seafood or fish dish that is either served Newberg or in a cream sauce (or a recipe that is very complex).
White Wines
Chardonnay is a fish dish's best friend. When in doubt about pairing wine with fish, this should always be your first guess. Most domestic chardonnays have a rich buttery flavor that will compliment a wide variety of fish. Shark and swordfish are favorites with Chardonnay. For other whites, such as a Savignon Blanc, try matching aromas. The simple flavors of citrus and green herbs mean it will pair well with simple fish preparations. Think of grilled or baked light colored fish.
Blushing
White Zinfandel is a favorite wine of many and a leader in wine sales across the United States. This means that many people around your dinner party table will enjoy this wine, as opposed to the stronger flavors of other wines. If your guests are not enthusiasts, choosing a blush is sure to be a safe bet and a huge hit. Then you can plan your fish around your beverage. The light fresh and fruity blush characteristics make it a perfect match for fish prepared Cajun, blackened or with a heavy spice rub. This lends well to Salmon steaks and trout. A sweet tangy barbecue or teriyaki glaze will also compliment blushes.
Red Hot
If you or someone in your household is a fan of red, you know that for these folks most other types just will not do. Red fans are very loyal to the dry, earth and aromatic flavors found only in reds. For these lovers, pick heavier fish steaks. Think shark, swordfish, salmon or tuna. You should avoid white flaky fish like tilapia, whitefish and flounder. Your reds should be medium to light bodied, and sticking to Pinot Noir and Merlot will serve you well.
To find Personal Wine promo codes or MyWinesDirect promo codes, visit UltimateCoupons.com