Wine with seafood is a delicious combination that offers many more culinary options than most people think. Especially when you no longer strictly follow the guideline of only "white wine with fish" which is the flip side of the "red wine with meat" pairing principle...
Here are five fabulous seafoods that a worth a whirl in the kitchen.
Halibut: Halibut meat is dense in texture but delicate and clean in flavor. This low-fat fish protein needs little seasoning or sauces and is best showcased and enjoyed with a light grilling or else broiled. High-tannic reds may be able to work with halbiut’s dense texture, but runs the danger of blotting out the fishes delicate flavor. Instead, a white, like Pinot Grigio, could be an excellent accompaniment to a halibut dish, as could a dry blush or rose wine. However, if a red is what you’re after, even a lighter-bodied Chambourcin can do wonders.
Black Cod: Similar to Chilean sea bass, black cod boasts an oily and soft meat that’s melt-in-your-mouth delicious. While often used in sushi rolls, its wonderful baked, broiled, or lightly grilled. Some like to marinate black cod for several days, up to three, to help the sauces flavors deeply penetrate through the oily meat. Due to its oily nature, consider an oak-aged Chardonnay.
Dungeness Crab: These crabs are tasty indeed - and can be found all up the West Coast from California up to Alaska. They are eaten best like lobster: boil them, let them cool, and then crack their shells to extract their succulent meat, which can be dipped in a classic melted butter sauce, or a lighter lemony glaze for a change. Dungeness crab has a texture and mild flavor that’s best highlighted with a dry to semi-dry white wine, such as a Riesling or a deliciously crisp Vidal Blanc.
Spot Prawns: Similar on the plate with shrimp or crawfish, spot prawns are most notably found in the cold waters along British Columbia’s Inside Passage and Strait of Juan de Fuca. If you can snag these delectable delights fresh, do so! When cooked fresh, all they need is light cooking and a drizzle of lemon juice to add an acidic punch to its light and slightly sweet flavors. Pairing spot prawns with aromatic whites like a Pinot Grigio is a sure bet for a knock out combination.
Octopus: An adored seafood in much of the Mediterranean, octopus is a tasty delight when properly prepared and cooked. When done right, its meat becomes soft and slowly dissolves in the mouth, versus a rubbery texture that’s hard to chew. Grilled octopus is king, sprinkled with high quality extra virgin olive oil and a spritz of lemon and salt and pepper. Otherwise octopus can also be marinated in a vinegar sauce and served in smaller portions like an appetizer with diced olives and peppers. Given its slightly neutral flavor, octopus can be paired with many wines - from a bold red Cabernet Sauvignon to an aromatic Vidal Blanc.
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