Swordfish

[P'colaPeppa]

Hey guys, I have an interesting question to ask. I have a good friend that having his wedding soon and he is in the process of choosing out all the little details that go along with planning a wedding (I am the best man). Currently, he is looking for wines to go with the food choices at the reception dinner. As of now, it seems that the food choices will be N.Y. strip steak and a sort of pepper encrusted swordfish steak. I am not sure if this fish is to be grilled or pan seared.
Being the studious people that we are, we went and blew a bunch of money on some wine and tried them out to see what we might like. He seems to be set on having a wite wine for the fish and a red for the beef. Normally, I think I would want to go with a light, fruity red like an inexpensive Cali pinot or a Cru Beaujolais like flurie for the swordfish. A light white like Sancerre, I think would be a bit too light and might end up tasting like lemon juice. This is my question, in your experience what would be a good white to go along with this Swordfish?


Any help is greatly appreciated!

[This message has been edited by P'colaPeppa (edited 01-14-2003).]

[Thomas]

I am in the light red wine camp with swordfish--it is such a big meat. But if you must go white, a powerful Riesling or Gewurztraminer from Alsace might do it, especially if the dish has some pepper to it.

[Bucko]

I used to eat a lot of swordfish when I lived in Hawaii and I was never satisfied with a white wine match. Light reds worked much better for my palate.

[Drew]

2001 Castle Rock, Russian River Valley, Pinot Noir, case price at or below $10, is fantastic for the price and would match well with the swordfish. You probably should have a white wine as you'll have non red drinkers also your "only white zin" drinkers. Beringer makes a nice white zin. For your meat red, search the Best Buy, Cab and Merlot threads to see what's good in value wines.

Drew



[This message has been edited by Drew (edited 01-15-2003).]

[P'colaPeppa]

Thanks guys! =)