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.
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.
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.
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.
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].