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Wine pairing with smoked fish?

Wahooty | May 18, 200911:37 AM

I'm no sommelier, and I'm not an expert at wine pairings, but I know the basics and am usually pretty successful. However, I found a truly disastrous one a couple of weeks ago. My mom was visiting the weekend before Mother's Day, so I decided I would make her a proper Mother's Day dinner that Sunday with some of the ingredients we had picked up over the course of the weekend as I showed her around all of my favorite haunts in town. We had asparagus with lemon butter, ramp risotto, and grilled lobster tails. All of this worked really nicely with a riesling I had picked out - that's not the problem. The problem was that we had picked up some smoked fish, and decided to make it our first course. Then we both got busy cooking and grilling and didn't get around to HAVING the first course, so we just put it out on the table with our dinner.

BOY did that fish hate that wine. We're talking Hatfield/McCoy level animosity.

But I'm starting to think it might hate any wine...this isn't a thinly sliced cold-smoked salmon...this is a lake trout with a 2-pack-a-day habit. Wonderful stuff, but you're tasting smoke for hours. For future reference, is there a wine that would work with this, or do I just throw in the towel and do beer or very cold vodka the next time? Either one of which is fine by me, but I figured I'd give the wine 'hounds a crack at it first.

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