Wine & Fish

Imagine the entirity of the Usenet. That probably covers the gamut of subscribers to this NG. Don't feel bad, as many in the US start with the buttumption that "everyone" is a yank and we prattle on about US specific wines - myself included.

As for the fish, the preperation is probably the determining factor in the wine selection. Oh, there are some selections (some already listed in reply), that are great "general" wines. One should not go too far wrong. A caveat, however, the sauce, or other aspects of the actual dish can influence the choice greatly.

For salmon, an OR-US Pinot Noir (PN) is a great place to start. Same for an OR Pinot Grigio, if one wants white. I enjoy PN's (usually with a touch more fruit, like a CA-US Carneros with tuna, but a lot depends on the preperation.

Sauvignon Blancs (SB's) are a good start, as their acid works well to cut through some of the more "fishy" oily tasts, like a squeeze of lemon.

Lighter style Chardonnays also do well with a lot of seafood. Add a heavy cream sauce, though, and a fuller-bodied Chard can mesh quite well.

Syrah, especially New World Syrah-Shiraz can go well with a lot of fish. Had a Voss Napa Shiraz (yes, I know, but his wife is from OZ), with a talapia the other night and it was exquisite. The fish was lightly breaded and then pan seared. I think that a SB, or PN would have gone just as well.

Hunt