Author Topic: Best wine to go with baked fish  (Read 444 times)

Offline Johanna

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Best wine to go with baked fish
« on: September 20, 2013, 10:38:03 PM »
I was wondering which wine would go best with baked fish?  I'm not sure which fish I'm going to bake though. Scrod, Salmon or maybe Tuna.
Ur suggestions are appreciated!
« Last Edit: September 20, 2013, 10:38:03 PM by Guest »
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Offline RAY-DUDE

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Re: Best wine to go with baked fish
« Reply #1 on: September 22, 2013, 12:19:21 AM »
My personal favorite with fish is white zinfandel (particularly inglenook
navalle).  however, this is my own opinion and others may disagree.  must
drink chilled.

as for side dishes/vegatables -- rice stir fries are usually pretty
complimentary.
« Last Edit: September 22, 2013, 12:19:21 AM by Guest »
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Offline Beforegod2

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Re: Best wine to go with baked fish
« Reply #2 on: September 22, 2013, 03:53:46 AM »
Uh,
well I also like a white zin with some fish, particularly salmon or
similar fatty fish with a strong but not fishy taste.  But I would choose
a different white zin, I am usually partial to Beringer.
It's most appropriate when the fish is going to be fried or grilled, but baking should be OK.  
Itmay also be a good choice for tuna.  But if you are going for a white-fleshed fish, I would choose a white wine.  Which wine depends on the fish: leaner, milder fish may go better with more austere whites (I am partial to a white Bordeaux or Entre-Deux-Mer), and fattier or muskier fish might be suited for a chardonnay.  Sometimes, however, a very fatty fish does well with a crisp dry white with citrus or herbal character, to provide relief. Or even a rose, something from Provence, perhaps, which mates well with Mediterrenean fish.
« Last Edit: September 22, 2013, 03:53:46 AM by Guest »
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