Wine & Fish

I once chaired a tasting of Zinfandel's for a private organization. The room held 30 or so attendants including 2 winemakers and 2 sales reps that specialized in Zinfandel. The topic drifted towards food pairing and we began to play a game of, what food would not go with Zinfandel. The end result was that there was no such food group.

For years growing up, my parents generation lived by the rule of white wine and fish; red wine and meat. As part of the "baby boomers" it became our mantra, if not duty, to question all the rules. Today we find that this long time rule of "the man" no longer applies. Zinfandel may be the extreme example, but the case is made much easier in extremes.

It is the Easter season, Christians eat no meat on Fridays during the weeks leading up to Easter Sunday. Fish is advertised more during this time of year than in any segment of the Calendar. So whats a red wine loving man of the faith to do? First, throw out the rules. Then build a bridge. The bridge in this case is preparation and sauce. No matter the seafood, pick the biggest, boldest red wine you can find and have at it!

Try this:

Salmon? - dry rub a Jamaican Jerk spice and grill; squeeze orange over for moisture; serve in a black bean salsa and open a Dry Creek Zinfandel.

Scallops? - lightly flour and dip in egg wash and the corn meal, pan sear in olive oil until dark golden; pull from the pan, deglaze in red wine, butter, garlic and cream. reduce by half and throw in chopped tomatoes. place tomato cream over scallops and serve with an Australian Shiraz.

get the point yet; the bridge is how you have prepared the fish and the sauce. Choose darker preparation and sauces for red wine and you will be fine.

Try:

Swordfish? press in a wet mixture of brown sugar, lemon juice, crushed walnuts and sea salt. bake slowly in a covered dish with a touch of orange juice and garlic until done. Saute scallions, carrots, and toss with arugula; grate asiago cheese and black pepper over and place swordfish on top. Open a Washington State Merlot.

The sky is the limit. Fish can be served with red wine. The pairing is up to you. Cheers!