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+--- Thread: foods that go with wines (/thread-389.html)
- Aussie_chick - 05-27-2001
hi im a hospitality student and i was wondering if u could tell me what wines would go with seafood plz.its for a school project
- Innkeeper - 05-28-2001
Hi Aussie_chick, and welcome to the Wine Board. You asked a simple question that could take a book to answer. So, we'll give you a simple one. New Zealand Sauvignon Blanc is rightfully all the rage here right now, particularly with seafood. What's wrong with Australian Sauvignon Blanc? Much, but not all (remember neva say neva), is made like American SB which is liberally laced with oak. Oak and seafood are like oil and water.
- Tilak - 05-28-2001
G'day!
I think it would be fair to begin by suggesting that any wine you do enjoy may accompany any meal; be it seafood or otherwise.
With that said there is, however, a framework of concepts which can avert the odd clash between the gums...
I've come across a few sites that have good info linked to their home page.
http://www.decanter.com/learningroute/default.asp
http://www.frenchwinesfood.com/html/entertaining_pairing.htm
http://www.wineprofessor.com/match.htm
There is a European adage that says: the most important thing a wine needs to match is not the food - it's the mood.
Here are a couple of classics that do not come with a guarantee yet have earned a solid reputation over many centuries:
* Oysters and Chablis
* Shellfish and dry sherry
* Smoked fish and Riesling
* Grilled salmon and Pinot Noir
(this one is perhaps a little younger!)