Look beyond the usual sauvignon blanc and chardonnay for that perfect fish and seafood pairing
The match made in heaven. That first sip of a perfectly chilled glass of white wine to wash down a wonderfully briny morsel from the ocean... Taking your palate through an intoxicating journey from the salty, iodised sea to fragrant citrus blooms and sweet nutty almonds notes. Could there be anything better for a long and languid sunny lunch?
For basic pairing tips and advice visit this great guide by Fish on Friday, which even suggest at times trying a—gasp!—red. Staying true to tradition however, it’s usually Chardonnay or Sauvignon Blanc that pops first into our minds. Venture out of your comfort zone and explore other grape varietals and blends. Here are some of my favourites:
GRÜNER VELTLINER
This little known Austrian gem is full of zesty citrus flavours—lime, lemon grapefruit, and notes of white pepper. It’s very dry, with a lovely pale green colour, extremely crisp with a nice acidity. An absolute dream to drink! And one of my favourite varietals. Pair it with a rich fish like haddock, trout, halibut, or grilled sardines. It also pairs well with bold Asian flavours like ginger, shiso, coriander, cumin, and sansho.
Have a sip of this well-priced Domaene Gobelsburg KamptalGrüner Veltliner.