Pairing help. Fish Veracruz

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etomasi
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Pairing help. Fish Veracruz

#1 Post by etomasi » May 4th, 2019, 5:21 pm

I've yet to get a home run with pairing on this one.

so if you don't know its a white fish (cod, snapper, etc) in a tomato based sauce with herbs, green olives, capers and jalapenos. Mildy spicy, but not overly so.

gamay? spatlese riesling? Young fruity merlot?
I dunno. Any help would be appreciated.

Thanks!
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Chris Blum
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Re: Pairing help. Fish Veracruz

#2 Post by Chris Blum » May 4th, 2019, 5:29 pm

Any High acid Mediterranean white, bright rose, Barbera or other high acid, low tannin red. I think your gamay would work fine.
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Anton D
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Re: Pairing help. Fish Veracruz

#3 Post by Anton D » May 4th, 2019, 5:49 pm

Ceritas Chardonnay

Great acidity!

It holds up to fish/tomato dishes.
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Re: Pairing help. Fish Veracruz

#4 Post by kyledorsey » May 4th, 2019, 6:53 pm

Occhipinti SP68, either the white or red! White has broad orchard fruits, slight nuttiness, great sensation of salinity. The red is frappatto/nero d'avola and has great acidity, purple floral aromatics, and fresh fruit on the red side of the spectrum.

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Re: Pairing help. Fish Veracruz

#5 Post by Alex N » May 4th, 2019, 7:15 pm

Funny. I'm making about the same dish now (whole rockfish on the Weber) and drinking Pilsner Urquell. I had a glass of Palmina white blend but will stick with the beer.
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Re: Pairing help. Fish Veracruz

#6 Post by Chris Blum » May 4th, 2019, 7:17 pm

Wow, where do you get fresh rockfish? Jeally
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Re: Pairing help. Fish Veracruz

#7 Post by Alex N » May 4th, 2019, 7:30 pm

Chris Blum wrote:
May 4th, 2019, 7:17 pm
Wow, where do you get fresh rockfish? Jeally

I shoot them with a speargun or get them at the fisherman's market. Here's a pic of the two with about 20 minutes to go. Scored and slathered with evoo, garlic and black pepper, and stuffed with basil and meyer lemon slices.
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rockfish.png
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LMD Ermitaño
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Re: Pairing help. Fish Veracruz

#8 Post by LMD Ermitaño » May 4th, 2019, 7:44 pm

A good Sancerre.
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Kris Patten
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Re: Pairing help. Fish Veracruz

#9 Post by Kris Patten » May 5th, 2019, 7:24 am

The jalapeno throws me off, maybe a drier version of Lambrusco.
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Michael O'Brien
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Re: Pairing help. Fish Veracruz

#10 Post by Michael O'Brien » May 5th, 2019, 11:02 am

Albariño even an inexpensive one like Lagar de Cervera Albariño Rías Baixas would be great. Pairs well with grilled fish including spicy preparations.
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Re: Pairing help. Fish Veracruz

#11 Post by Lee Short » May 5th, 2019, 11:29 am

Txakolina, either rose or white. Or rose cava

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GregT
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Re: Pairing help. Fish Veracruz

#12 Post by GregT » May 5th, 2019, 11:34 am

gamay? spatlese riesling? Young fruity merlot?
Man, those would be horrible. I don't like sweetness or sweet fruit with fish.

I'd go with a fino sherry or Greek white, Albariño, Txakolina, Muscadet, or any really crisp white that has no RS.

Or of course, 2007 CdP.
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Re: Pairing help. Fish Veracruz

#13 Post by RichardFlack » May 5th, 2019, 12:23 pm

Assyrtiko

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Markus S
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Re: Pairing help. Fish Veracruz

#14 Post by Markus S » May 5th, 2019, 1:25 pm

Tocai Fruliano. St. Peray. Chateaunuef0du-Pape blanc. Stuff like that.
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Ramon C
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Re: Pairing help. Fish Veracruz

#15 Post by Ramon C » May 5th, 2019, 1:27 pm

GregT wrote:
May 5th, 2019, 11:34 am
gamay? spatlese riesling? Young fruity merlot?
Man, those would be horrible. I don't like sweetness or sweet fruit with fish.

I'd go with a fino sherry or Greek white, Albariño, Txakolina, Muscadet, or any really crisp white that has no RS.

Or of course, 2007 CdP.
Those.
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S. Rash
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Re: Pairing help. Fish Veracruz

#16 Post by S. Rash » May 5th, 2019, 1:29 pm

Michael O'Brien wrote:
May 5th, 2019, 11:02 am
Albariño even an inexpensive one like Lagar de Cervera Albariño Rías Baixas would be great. Pairs well with grilled fish including spicy preparations.
+1
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Re: Pairing help. Fish Veracruz

#17 Post by S teve R edenbaugh » May 5th, 2019, 4:15 pm

My first choice would be Ian Brand's Kristy Vineyard albarino....so far, my Berserker Day catch of the day.

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Re: Pairing help. Fish Veracruz

#18 Post by Nathan Smyth » May 5th, 2019, 8:23 pm

In the future, this is what you'll want [with the proviso that I have only had the 2015]:

2017
https://www.calvertwoodley.com/wines/Na ... w6468113tr

2015
https://www.westgatewinestore.com/2015- ... _4146.html

In the Sirmian Pinot Bianco, Harald Schraffl has constructed a wine with relentless endurance, which bends but doesn't break when confronted with the spicy stuff [to include vinegar], and which then regroups and bounces right back and envelopes the invading flavors & corrals them.

I don't know that even the Pepiere Gorges could handle that combination of tomato sauce & jalapenos - the Gorges strikes me as too brittle for those flavors.

I've been thinking about it a lot lately, and my best guess is that Schraffl is conjuring up some sort of stirring-of-the-lees voodoo in order to create that mouthfeel [both in the Sirmian Pinot Bianco & the Punggl Pinot Grigio].

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