Decided which recipe from yesterday’s post to try, yet? We can’t wait to make the Thai fish curry, ourselves.
Luckily for us, guest blogger Zeren Wilson is on hand to help us pair different fish dishes with the right wine. Read on to discover her brilliant tips, plus four wines to go with yesterday’s recipes as suggested by Julian Twaites (our very own wine buyer).
A Shore Thing
Some of the finest food and wine matches involve wine with simple, classic seafood dishes: oysters with chablis; moules marinières with muscadet; champagne with poached lobster; a good white burgundy with Dover sole. However, considering accompanying sauces and flavours can be more important than the seafood itself, as it’s here where a wine will sink or swim.
Scallops and sauvignon blanc tend to get on well with each other, but what if we throw in bolder flavours such as sweet peppers and sultanas? A New World sauvignon from New Zealand or South Africa has a bit more fruit kapow to sail through unscathed, compared to a lean sancerre or Pouilly Fumé that may not stand out.
Smoked fish can work beautifully with subtly oaked chardonnay, the smokiness and toast of oak complementing the fish. Ingredients like chilli and coconut will call for a broader-shouldered chardonnay, from the warmer South of France rather than Burgundy, or perhaps a Chilean with tropical notes. Riesling works well with smoked fish too, especially smoked salmon or trout pâté.
Thai fish curries can be challenging: the focus has to be around the bold spice and aromatics framing the fish. Viognier has more heft and weight than many whites – the Aussies make some great examples.
Is there room for reds to join the party? Why, of course: go for meatier fish such as monkfish or tuna. Pinot noir is often a prime candidate – its supple tannins and fresh acidity are a good foil for a seared slab of tuna. Chill it a little this summer while you’re preparing the barbecue.
– Zeren Wilson (@bittenandwritten)
So, what to drink with our featured fish recipes? Julian has given his expert advice:
- For the Seared Scallops, try award-winning Stellar Organic Fairtrade Sauvignon Blanc: a lightly aromatic white, its grassy notes and pleasant balance of fruit acidity go perfectly with scallops.
- The Tuna with Papaya, Mango and Lime Salsa goes well with medium-bodied reds thanks to the meaty quality of the tuna. The light, juicy fruit flavours of Santa Carolina Reserva Pinot Noir are a great match for this dish.
- Going for the Smoked Cod and Coconut Fishcakes? Julian suggests Quintay Chardonnay from Casablanca Valley in Chile. A lightly tropical chardonnay, its subtle oak notes complement the smoked fish.
- Have a glass of Yalumba Organic Viognier with the Red Thai Fish Curry: the full flavours of this medium-bodied white won’t be overpowered, while the peach flavours will be refreshing against the heat of the spices.
Thanks, Julian and Zeren!
Want more recipes, tips and tricks? View our free ocadolife magazine online and get inspired this summer.