What kind of wine with chilean sea bass

Often, spices and sauces will be the dominant flavor in a given dish, so they should be considered strongly when choosing a wine. For example, our Lobster Carpaccio, which is made with crispy shallots, sherry ponzu, and brown butter aioli, includes plenty of umami and rich buttery flavor. Opting for a buttery white wine will bring out all of these flavors and make your meal even more delicious.

Ask your server for suggestions! Your server and our skilled mixologists are bound to have the perfect solution to your pairing dilemma! If you love a particular type of wine or even prefer a cocktail, go for it!

Choose your own adventure! Wine has the power to elevate a meal to a truly memorable experience. We hope to see you soon. Thin flaky fish What it is: Light, flaky-textured and mild-flavored white fish which typically come as very thin filets, such as tilapia, haddock, or sole. Medium flaky fish What it is: Fish that is still quite flaky, but a thicker and firmer than the delicate varieties listed above.

Salty fish What it is: Strongly favored fish that have a robust, ocean sea salt flavor. Shellfish What it is: The sector of seafood including mollusks and crustaceans, including crab, clams, oysters, shrimp, and scallops. S seaquam Member. Depends on preparation. While I'm generally in the white wine with fish camp, I've roasted sea bass on a bed of eggplant in a rich tomato sauce.

I served it with Brunello, but a good Chianti would work too. It needs acidity to stand up to the tomatoes. Maybe a rose would come close. S sirloinofbeef Member. If I absolutely had to have a red wine with sea bass, I would select either a pinot noir or a cabernet franc, which have less tanins and a lower alcohol content than other red wines, making them lighter. For white, I'd have to say a sauvignon blanc, a pinot gris, or a Torrontes.

Cabernet Franc with less tannin? I guess we've had different Cabernet Francs. Originally posted by Board-O: Cabernet Franc with less tannin? G gigondass Member. The question you should be asking is "why", not "what". G galvezguy Member. I really can't come with anything in the red spectrum for fish with that type of flesh. Even something as light as Vin de Crete probably does not work with those flavors and textures.

Full-bodied whites would be best, personally, I would do a Condrieu. Pinot Noir comes to mind immediatly. B blakeybombs Member. Originally posted by khmark7: Could not find this topic so I thought I would ask. T thewinewanderer Member. The peppers in the fish enhance the sharp pepper taste of the wine and together create a smooth finish. Because the Hess grapes are grown at higher elevations, they create a unique quality of wine that pairs harmoniously with this zesty dish.

Alsatian rieslings make good accompaniments to sea bass, due to their inherit dry or off-dry character, and the Trimbach Reserve is more than up to that task. I like a pan-roasted fish with simple ingredients: garlic, butter and olive oil — maybe some lemon on the side.

The resulting dish is lush and buttery with a little acid from the lemon. Skip to main content. You are here Home. Related Articles IntoWine. Read full article. Good wines are certainly valued, but the entire experience a winery provides leaves guests wanting to return and telling their friends and family to visit. But the area has been home to grape growing since the Spanish brought vine cuttings from Spain via Mexico in the late s and winemakers and vineyard managers have been working hard ever since.

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Secondly, while California is diverse, it does not have the diversity of climates and terroir and grape varietals of France.