Finest Wine And Seafood Pairings, Part I

It can be quite worth your while to spend a little extra time, and maybe a little extra money to match your wine and food. Shrimp are delicious almost any way that you prepare them, as long as they are not overcooked. Sometimes it’s easiest just to boil them and serve with a sauce. Count on about half a pound of shelled shrimp per serving. The classic wine pairings for boiled shrimp are Orvieto and Soave, both from Italy, and the Portuguese Vinho Verde. Other good choices are a Chardonnay, a Viognier, or a French Pouilly-Fuisse. Take the sauce into account when choosing your wine.

The Caspian Sea is considered the source of the finest caviar in the world. Contemporary black caviar is roe from sturgeon fished from the Caspian Sea by Azerbaijan, Iran, Russia and Kazakhstan. Given its high price in the West, caviar is synonymous with luxury and wealth. In Hong Kong and Japan, caviar may be found on sushi and may be very affordable. I suppose that nearly everyone knows about Caviar and Champagne. The other classic companion to these smelly fish eggs (not everyone lis a fan of Caviar) is Riesling. Another good choice is a Brut Sparkling wine. Caviar is a delicacy, don’t ruin it with a low-quality wine.

Ceviche is marinated, uncooked fish. The marinade is often citrus-based; lemon and lime juice are often used. The marinade adds flavor and “cooks” the fish quite rapidly. Ceviche is particularly popular in Peru and other countries of Latin and Central America, and in the Phillipines. Sauvignon Blanc is the classic companion for Ceviche. You might also consider a Sparkling wine or a Muscadet.

Clams may be eaten raw, steamed, boiled, baked or fried. The preparation method depends to some extend on the size and species. They make a great chowder, whether New England (milk-based) or Manhattan (tomato-based). The classic pairing is Prosecco, an Italian sparkling wine that is not in the same league as French Champagne. You might consider a Chablis, a Sauvignon Blanc, a French Sancerre, or a Muscadet, preferably de Sevre and Maine (France).

There are many crab species, each of which have their best preparation methods and accompaniements. Take my advice, never eat imitation crab meat, sometimes called surimi. It just doesn’t taste the same. Among the classic companions for crab are a White Maconnais, a Marsanne, or a Roussanne. The latter two often come from France..

Tags: , , , , , , , , ,

Comments are closed.