Best White Wine w/ Fish

[craigzilla]

So I got the green light on expanding the vineyard and I thought "why not ask the folks that eat lots of fish". So what varietal of wine do you folks prefer with fresh fish? Thanks for your opinions!!

[Kruechief]

"Ripple"


Krue

[Pete]

Pinot Blanc, hands down. Dry, but with enough structure to support a rich, salmon dinner. For shellfish, I'd go with a Pinot Grigio. An excellent Chardonney will work, but few are robust enough to go with anything other than unsalted crackers.

[Firedog]

I don't like white wine so I will drink a good Pinot Noir, Merlot or Cabernet with my Salmon. Did have an excellent Malbec from South America that went well in my opinion also.

[STGRule]

A Gewürztraminer is always my favorite. Although we did find Houge brand late harvest Johannisberg Riesling that is excellant.

[Mojo]

Kendall Jackson Chardonnay. It is great with any fish. I don't really like sweet wines. My wife likes soft Chenin Blanc, which is a little sweeter, but not as sweet as a Johannesburg Riesling.

I'm not a wine expert, but I did stay at a Holiday Inn Express once...

[Silver Hilton]

I like chardonnays, fairly dry. My wife is very found of a pinot gris.

[Tilla]

Pinot Gris...........from the northwest.

[lost_sailor]

India Pale Ale (Spring is here - the hop vines are poking up!!)

I'd go with Chardonnay - I don't drink a lot of wine, unfortunately it tends to give me a headache.

[I Fred]

Rex Hill---pinot gris, most excellent I also enjoy their pinot noir, nice and smoky

[Hoosier Daddy]

Any vintage with a lot of hops in it!!! :grin:

[AtWorkALot]

Strawberry Kiwi Kool-Aid. Subtle, sweet taste with a nice tart finish. I would recommend Tropical Punch Kool-Aid for stronger cuts of fish.

[Birdnest]

Don't ever worry about drinking the wrong wine, with the wrong fish. If you like it and it taste good to you...you have the right one.

As far as traditional thought goes. Your fish shouldn't have to compete with the wine. A bold fish like swordfish or salmon could compete with a nice chardonay. Chardonay's range from a dry finish to a tart kinda of green apple. These could possibly cover the subtle flavors of a more delicate fish.

Also, another favorite is a light red, like a Pinot Noir. Oregon has some of the best Pinot Noir's around so you can stay local.

A Savigon Blanc is probably has the widest range and tends to be a crowd pleaser with both wine and non wine drinkers. Wines that are sweeter tend to fall into this catagory. One of my favorite is the Duckhorn Savigon Blanc (they also make my favorite Merlot). $$$, but worth it.

My favorite wine tends to be a good microbrew. So you can disregard any/all of the above information.

So it comes back to my first point. If it taste good and you are enjoying yourself, who cares what wine you are "suppose" to be drinking.

Birdnest

PS For you bigshots that go out to dinner and "taste" the white wine before it is served to your guest...don't! You look silly and there is no need. Only red wines, due to the fact that they are aged quite a bit longer and could possibly become vinegar need to be screened. It is only to prevent your guest drinking salad dressing.

[ 04-11-2003, 12:15 PM: Message edited by: Birdnest ]

[STGRule]

And also, don't smell the cork. You only need to inspect it for moisture and shrinkage that could turn your wine to vinegar. Then you taste.

[Lucky Bamboo]

Hoosier Daddy has the right idea......something with Hops! Try Mead!! It's actually not a wine, but a beer....crystal clear, made with honey. Don't think you can find it for sale anywhere, you have to make it yourself, or let Beerbelly do it for you. It's excellant! I use it for cooking, too! :shocked:

[cannonball]

Pinot Gris is a standby with salmon, Oregon producers do a great job with this varietal at good prices. I really enjoy cabernet with most fish. Stick to Washington brands, the tend to be not so oaky.

If your really going to plant a small vineyard Chardonnay, Pinot Gris and Pinot Blanc and Pinot Noir are the bet bets for Oregon. Cabernet and Merlot will have a hard time ripening it your climate. Please use certified plants from a wine grape nursery. Many pests and diseases are transported on plants sold through home depot and the like. If you need help I can put you in touch with a certified nursery.Just drop me an e-mail if you have questions.

[nerta]

NONE!

[craigzilla]

Well I sure got lots of opinions. I personally think Chardonay is characterless. I'm leaning towards planting Sauv. Blanc but I'm going to do some research on Pinot Blanc- I'm not that familiar with the varietal. A lot of you talked of Vinegar.... Here is an interesting story about a bottle of Cabernet I had sitting out opened for about a month, (I was going to make some gourmet vinegar) I kept checking it every week-and nothing kept happening -no vinegar.Then a friend of mine told me that vinegar culture needs to be introduced to the wine. I put a capful in and one week later- Vinegar! So I think wine going to vinegar on its own or from a bad cork is a myth. If only my beloved Nebiolo would grow here!!! Well thanks for the input.

[Kenai Kidd]

One of the best red wines I've had was a Cabernet Sauvignon 1998 by Meridian. The 1999 is good and has more of a bite that is good with smoked salmon. For halibut, walleye, or perch, use an amber in the beer batter for deep frying, but make sure there is another one to go with the meal!

[Chris Sessions]

Howdy Kenai Kidd! I found ya!
Chris

[sinker]

um ,my favorite is Crown or Jack!!

oh wait..........they're not white.

hhhmmmm, they're not wine either!!!! :shocked:

Thats as close to wine as I get though. :blush:

[pdxkevin]

It depends on which fish and how it is prepared; a deep smoked salmon is vary different from a broiled sturgeon steak with lemon and a hint of garlic. That is why I say you need more than one kind of wine. Here are my choices for fish:</font><ul type="square">[*]<font size="2" face="verdana,arial,helvetica">Pinot Gris/Grigio</font>[*]<font size="2" face="verdana,arial,helvetica">Gewürztraminer</font>[*]<font size="2" face="verdana,arial,helvetica">Semillon Blanc</font>[*]<font size="2" face="verdana,arial,helvetica">Semi-Chard blend</font>[*]<font size="2" face="verdana,arial,helvetica">Chardonnay</font>[*]<font size="2" face="verdana,arial,helvetica">Sauvignon Blanc</font>[*]<font size="2" face="verdana,arial,helvetica">Champagne - a good one will go with anything</font>[/list]<font size="2" face="verdana,arial,helvetica">
I am a firm believer that the wine shelves need to be just as well stocked as the tackle box.

[ 04-22-2003, 05:45 AM: Message edited by: pdxkevin ]

[greenbuttskunk]

I'll tell you, the Charles Shaw "3 buck chuck" fromtraderjoes is hard to beat for the price. I have a few cases at home. Had some with some fish the other night. It's not a fabulous wine, but good and complex for the money. Pino grigio
would be a good bet for salmon also.

[Rip'N'Lips]

Screw that wine crap, a good Long Island is great with salmon, crab, clams, etc....

Rip'N'Lips