White Wines

[Innkeeper]

Hi Victoriae, and welcome to the Wine Board. Other than searing the tuna, you don't say how you would fix the other seafood. Will try to point you in the right direction anyway. If the tuna is darkmeat, would recommend as with salmon, a red, pinot noir. Otherwise for lightmeat tuna and swordfish, an off dry riesling is recommended. For other finfish such as the seabass I like what the Aussies call unwooded chardonnay. The easiest of these to find are the Maconnaise from Southern Burgundy. Unwooders from Oz and Kiwiland are also fine. The best wine to go with shellfish is sauvignon blanc, again without the addition of wood. Those from New Zealand and Sancerre (French SB) marry wonderfully with the shellfish. If any are being prepared in the Italian style, here are some good choices: Vermentino, Verdicchio, and Pinot Grigio.

American white wine is almost always treated with oak, which does not go well at all with fish, particularly shellfish. One American exception is riesling. Whether dry or off dry it is mostly never fermented or aged in oak.



[This message has been edited by Innkeeper (edited 01-06-2002).]