+- WineBoard (https://www.wines.com/wineboard)
+-- Forum: GENERAL (https://www.wines.com/wineboard/forum-100.html)
+--- Forum: Wine/Food Affinities (https://www.wines.com/wineboard/forum-4.html)
+--- Thread: halibut/shellfish/egg/lemon soup (/thread-649.html)
- hades_ibex - 09-27-2004
Got a recipe for soup containing the halibut/shellfish/egg/lemon. I'm thinking Pinot Blanc or Sauv Blanc. ???
- Innkeeper - 09-27-2004
Prefer SB for both shellfish and acidic dishes which your recipes contains both of. Would go for an nice Sancerre.
- hades_ibex - 09-27-2004
Nice, thanks Innkeeper.
Does anything else come to mind as a second choice?
- Innkeeper - 09-27-2004
Well there has been a spate of enthusiasm about 2003 St. Supery Sauvignon Blanc around here. If you want a different grape, go ahead with a Pinot Blanc, such as one from the Alsace.
- Zinner - 09-28-2004
I find that Gruner Veltliners from Austria are great with fish.
Or you might try an Italian white wine such as a Gavi or a Vernaccia di San Gimignano. Or a Verdicchio, which can have a nice crisp lemony acidity.