Matching Wine and Seafood

Author: JayPenfold

Category: Fish recipes

Created on Sunday, 06 November 2011 20:33

Written by Jay Penfold

To the uninitiated, matching particular styles of wines with certain fish species and cooking techniques can be a daunting task. Whilst I have a good deal of experience throughout the course of my professional hospitality life, I still find it tricky to find the right wine for the meal, especially as I get older and have less exposure to the latest offerings from the growing number of Australian and New Zealand wineries. Fortunately, We've found sommelier Adrian Marchioro to help. Here are his recommendations for a foolproof "match the hatch".

Adrian has been working in some of Australia’s best seafood restaurants over the past 20 plus years. He's spent an enormous amount of time matching the weird and wonderful dishes containing the freshest of local seafood with the best wines the world has to offer. Having worked with many cuisines including Asian, Italian, Spanish and even Middle Eastern the combination of flavours and cooking techniques is endless. Although there are no set rules anymore, basic matching with the now extensive range of wines available can be fun and rewarding.

Jewfish: Smaller Jewies and even some of the larger ones can have quite a musky flavour. This characteristic matches well with wines that have spent a little time in oak. A lightly wooded Chardonnay will compliment nicely especially if the fillets are cooked on the Barbecue.

Tailor: Tailor is quite an oily fish and can taste a bit bloody if you don’t remove some of the blood-line early on. Best cooked fresh and not frozen, Asian or Cajun spices work well when preparing this fish for eating. With this in mind, a fresh Sauvignon Blanc is a perfect match.

Flathead: Not all that interesting to catch but fantastic eating, Flathead is quite a delicate fish with subtle flavour. Battered, oven baked or grilled Verdelho is a brilliant accompaniment to this great Aussie catch.

Tuna: One of Australia’s favourite fish and cooked many ways. Full of flavour and often pan fried or cooked on the Barbecue, Pinot’s are often the wine of choice. Try a white Pinot Gris or be bit adventurous because in my opinion Tuna is fantastic with a red Pinot Noir also.

Mackerel: Often referred to as a Chickenie fish, this fish polarizes many people. Mackerel is in the “Oily Fish” family and is great matched with wines that have a bit more body. An Italian Pinot Grigio or aged Marsanne will work beautifully with this fish.

Mangrove Jack: A firm and flakey fish Mangrove Jack is quite subtle in flavour. Often cooked with butter and herbs, a bottle of dry Riesling will enhance the flavour without overpowering the subtleness of this fish.

Barramundi: One of my personal favourites and takes me back to late night fishing off the jetty at Port Douglas when I worked up there. Deservadely one of our most popular fish and much loved for its versatility. Prepared many ways, I drink Gerwurztraminer or the easier to pronounce Pinot Gris when eating this at home.

Trout: Often smoked or panfired, trout is oily and quite strong in flavour. With this in mind a big buttery and robust Chardonnay is definitely the best match with Trout.

Atlantic Salmon: A little more subdued than its fresh water cousin, Salmon is often served with creamier sauces. Also great with dill and capers, Chardonnay also works best but perhaps a style a little lighter on the oak.

Shark/Ray: The long time workfish of the local fisho, the flavours of both rays and shark are great with Rosé style wines. Sweet or dry which ever you prefer, they have more flavour and texture and can handle the flavours of both Shark and Ray’s nicely.

Cobia: Cobia is a highly versatile fish cooked in many ways or even raw if you prefer. The flesh can be succulent and contains as much omega 3 as Salmon. Being so delicate in flavour, try a little sweet or semi sweet Riesling with your catch.

Snapper: What a great fish to catch and even better to eat. Often cooked whole Snapper is found on the best restaurant wine lists around Australia. Often served with bold spicy flavours, a cheeky little New Zealand Sauvignon Blanc will compliment you Snapper dish.

Crab and Crayfish: The most delicate of seafood and also a personal favourite. Best cooked quickly at high tempuratures, preferably in a wok or fry pan elegant fruity whites such as Semillon Sauvignon Blanc work best.

Oyster and Scallops: With shellfish the decision is simple, Sparkling wine or as it is known in France Champagne. Every year there is a Tasmaninan produce wine show and they serve great Tassie oysters with great Tassie bubbles. Perfect way to start a meal and spoil the missus.

Techniques:

Crispy skinned fish: A method used on fish like Perch or Snapper, the buttery, toasty flavours are generally best with a good Aussie Chardonnay.

Curried fish: Hot and dry doesn’t work, so a wine with a hint of sweetness such as a sweet Rosé, Moscato or Riesling will work best with curried fish.

Bread crumbed / shallow fried fish: Crumbing and shallow frying was popular at my house when I was a kid. A delicate Sauvignon Blanc or unwwoded Chardonnay should do the trick.

Sashimi: A very popular way to prepare only the freshest of fish. Most popular fish are Swordfish, Kingfish and Tuna. Due to the delicate fresh flavours a subtle Riesling or Verdelho will enhance the fresh flavours best.

Ceviche: A raw fish dish that literally poaches the fish in the acids of fresh lime or lemon, the citrus nature of a great Clare or Eden Valley Riesling will work great with this style of fish preperation.

Adrian is a representative for Four Seasons Fine Wines