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+--- Thread: which wines go best with seafood specially prawns and lobsters (/thread-19651.html)
- rahulchotasingh - 11-03-1999
Hi,
I am rahul singh and i am interested in knowing about wines,I would like to know which wines go the best with seafood and I would also like to know about some very well known shippers of them.
thank you
- Thomas - 11-04-1999
Rahul, as always to pair wine with food it is good to know how the food is prepared -- sauce style, spices et al.
Prawns and lobster, prepared simply often have a slight sweetness to them, which means a firm white wine, with good acidity and good fruit structure usually do the trick: Many American Sauvignon Blancs, French Sancerre, Muscadet, even Vouvray, some Chardonnays, and sometimes Italian Pinot Grigio.
I refrain from identifying the so-called "best" shippers or "best" wines. Someone else might want to pick up that slack. I look for style in wine, and I drink as many that suit my taste and wallet as is possible, hardly ever hooking my star to one or two names. Experimenting is all the fun.
- Innkeeper - 11-14-1999
Foodie mentioned all the white wines that go with shrimp and lobsta (lobster)except the right one. Having spent much of my adult life on the New England coast, currently the coast of Maine, have had a lot of opportunity to experiment. The best wine to go with these seafoods is Reisling. Specifically the crisp dry or ever so slightly off dry Reislings of the American northwest. That includes that strange Pacific coast of Sonoma County, California. A current bottling that falls into this categorg is Greenwood Ridge Vinyards 1998 Medocino Ridge White Reisling.
They can be reached at: everybody@greenwoodridge.com
- Jerry D Mead - 11-14-1999
Our friend is writing from New Delhi, India, so I doubt he has much access to California wines.
I'm guessing French, German or maybe Australian might be more readily available.
So instead of a Washington or Oregon Riesling...German or Austrian labeled Kabinett or Spatlese would be good choices.
Even the sometimes maligned Pouilly Fuisse of France might work well for basic preparations.
- Innkeeper - 11-15-1999
Alsatian Reisling would be a good alternative. Enjoyed a Trimbach Reisling with grilled prawns at Patayah Beach in Thailand once upon a time. So at least that one is available in that general neck of the woods. On the other hand, speaking as a avid consumer of Aussie vino, have never heard of Australian Reisling. Even sounds a little strange; sort of like "Michigan Cabernet." Do they call it someting else there, like "Reislaz?"