Pairing help. Fish Veracruz

[etomasi]

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!

[Chris Blum]

Any High acid Mediterranean white, bright rose, Barbera or other high acid, low tannin red. I think your gamay would work fine.

[Anton D]

Ceritas Chardonnay

Great acidity!

It holds up to fish/tomato dishes.

[kyledorsey]

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.

[Alex N]

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.

[Chris Blum]

Wow, where do you get fresh rockfish? Jeally

[Alex N]

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.

[LMD Ermitaño]

A good Sancerre.

[Kris Patten]

The jalapeno throws me off, maybe a drier version of Lambrusco.

[Michael O'Brien]

Albariño even an inexpensive one like Lagar de Cervera Albariño Rías Baixas would be great. Pairs well with grilled fish including spicy preparations.

[Lee Short]

Txakolina, either rose or white. Or rose cava

[GregT]

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.

[RichardFlack]

Assyrtiko

[Markus S]

Tocai Fruliano. St. Peray. Chateaunuef0du-Pape blanc. Stuff like that.

[Ramon C]

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.

[S. Rash]

Albariño even an inexpensive one like Lagar de Cervera Albariño Rías Baixas would be great. Pairs well with grilled fish including spicy preparations.

+1

[S teve R edenbaugh]

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

[Nathan Smyth]

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].