Editor’s note: Few things go together quite as well as summertime, grilling, and a cool beverage. Below, in his third posting, Master Sommelier Craig Collins shares his thoughts on pairing wines with seafood items like salmon and Mahi Mahi.
As the temperature warms, we light our grills and take the kitchen outside. During this time of year seafood is one of my favorite things to throw on the Weber. Seafood is not only lighter fare to combat the hotter months, it also offers a huge range of wine pairing options from white to red to rose. In last week’s post we learned the importance of paying attention to the preparation of our protein when exploring wine pairing options, and the same rule applies with seafood. If you will be grilling your fish, consider the smoke and char that will flavor your fish, a nice rose will work great. Thinking about fried or tempura? A sparkling wine such as Prosecco from Italy will work perfectly; the bubbles will play with the crispy texture of the fish and dance on your palate!
Another rule that applies when discussing seafood is by far one of the easiest, ‘If it grows together, it goes together’. Even more simply put, food is meant to go with wine that is grown in that area. In thinking about this, I will often choose a crisp white wine from a coastal appellation, such as Pinot Grigio from Friuli, to pair with seafood. There is saltiness that exists in these coastal wines that compliments the briny characteristic of fish very well. For a more specific pairing, let’s talk about Salmon. Your salmon was harvested in the Pacific Northwest, home to some of the best Pinot Noir in the world. Pinot Noir from Oregon often displays a spice and smoky wood note that is balanced by beautiful red fruit and a bright acid. This complex flavor profile and balanced structure pairs well with the richer flavors you experience when cedar grilling your salmon. Who said that with fish white wine was our only option?
Acid is also key when talking about pairing wine with seafood and is actually the single most important element to consider. Acid is the crisp, tingly feeling that you get on the sides of your tongue after you take a sip of wine and a high acid wine will actually make your mouth salivate in anticipation of the food you are about to eat. Acid in wine will cut through the richness in your butter-poached filet and balance the salinity found in some salt water species. It will also lighten the flavor of a species that has more of the good omega fish oils such as Mahi Mahi. Acid will make your dish come alive and emphasize the flavors that you have created the same way a highlighter will draw your attention to key words in text.
As with most of the rules we will discuss, once added to your repertoire the rule or acid and locality will serve you well in a wide range of wine pairing situations. And make sure save some of that Prosecco for next week when we discuss other great opportunities to enjoy bubbles!
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Craig Collins, Master Sommelier
Twitter: @CCollinsMS
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