SUB-ZERO WINE BLOG

Fish is often oily, and the same way that a good squeeze of lemon will often do our palates good by cutting through the oils, a white wine with its often crisp acidity will function the same way – leaving the mouth clean and ready for the next bite. In addition, there is an element often found in red wine, tannin, that when combined with many fish dishes can both interfere with the flavors and create a fishy and metallic taste. Although the “WWWF” adage holds in its basic form it does not account for the diverse flavors of the sea, nor the myriad ways in which we prepare fish.

There is of course differences between fish – where some are more meaty and oily than others. Some fish are so flavorful and rich that they are more akin to beef. Also, with respect to preparation, this too can vary dramatically. The same piece of salmon can be prepared a variety of ways – smoked, poached, grilled, sautéed, broiled, and even jambalayaed!

Here are some basic guidelines:

Drink what you like – Don’t let a snoot sommelier, wine critic, or even this author be the arbiter of your taste. If you like it, drink it.

Marry the flavor and texture of the food with the flavor and texture of the wine. Lighter fish preparations often work better with lighter wines. Fuller flavored fish dishes can stand up to richer wines.