Bringing wine for dinner

[Maegen Moore]

A friend is serving swordfish for dinner, what do you recomend I bring to compliment the meal?

[Randy Caparoso]

Swordfish is white. White wine is a natural (why buck tradition?), unless you're going to do something funky like cook it in tomato sauce, or fanciful like veal stock reductions. Since I don't think so, a medium bodied California Sauvignon ("Fume") Blanc or moderately priced Chardonnay (California or Australian) will probably do just fine. If you're sauteeing with lemon, I would lean towards Sauvignon Blanc (which has crisper acidity). If you're wood grilling, go for the Chardonnay (since it tends to have smoky oak qualities that would compliment charred wood flavors in the dish).

But what if you're going Asian or "fusion," wok charring (or whatever) with ginger, garlic, chili sauce, or fruit? Then a dry or off-dry Riesling would be better to cut the spiciness, balance the sugar, and add a zestiness of its own. Look for a German Kabinett or Halbtrocken ("half dry").



[This message has been edited by Randy Caparoso (edited 10-21-99).]