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- kikita - 07-08-2001
My friend likes cauvernet sauvignon and I am preparing fish. Can somebody help?
- Innkeeper - 07-08-2001
Hi Kikita, and welcome to the Wine Board. So long as the fish is finfish and oily, a light cab would be fine. Talking about bluefish, salmon, tuna, and the like. Absolutely not shellfish.
When it comes to cab, light usually means cheap. Almost any Bordeaux or California Cabernet at $10 or less would do. Beware the big names. Mass produced low price wine from both sides of the ocean can be over the top when it comes to fish.
Another side to this picture is that wines such as we've described are ready to go. If you wanted a more complex cab that was ready to go, you would have to make the added investment of purchasing a vintage wine.
- Drew - 07-08-2001
What type of fish and how will it be prepared?
Drew
- kikita - 07-10-2001
Thank you. We had a great time.