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Apr 5, 2007 11:52 AM

Wine pairing 911 - Blackened Grouper

Any suggestions?

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  1. Zinfandel, preferably light and fruity. If you insist on a white, a rounder-style Sauvignon Blanc.

    4 Replies
    1. re: carswell

      How about a Riesling from Alsace...............Zind Humbrecht is always a solid choice..........Just bought a 6 pack @ $19..........yummy texture...................

      1. re: carswell

        most american zins are not light and fruity. the alcohol keeps getting ramped up, which will really kick up the heat of the spices and clash with the fruit of the wine.

        i agree with alsatian riesling, or a gewurztraminer.

        1. re: hotoynoodle

          I agree that most Zinfandels, not just American ones, are not light and fruity but would hope that some still exist. Years ago, a light and fruity, even Beaujolaisish Martini Zinfandel was my best-ever match with blackened redfish. We part company on the role of the alcohol, however; to my palate it's tannins more than alcohol that react badly to fiery spices. There are plenty of high-alcohol Alsatian Gewurztraminers and Rieslings around these days. I just checked: the 1994 Zind-Humbrecht Herrenweg de Turckheim Gewurztraminer I stuck in the fridge an hour ago is 14% abv.

          1. re: carswell

            alsatian wines are much higher acid then american zins. most of which are now pushing 16 and 17% alcohol. i spoke with a paso robles winemaker last week who has found yeasts that will still work at 20%.

            i agree about the tannins, and most zins are fairly soft on the back end.

      2. With grouper in general Chardonnay would be my first choice......

        However, the spiciness of the Blackening process would lead me to Riesling. Should be a delicious combination.

        3 Replies
        1. re: Chicago Mike

          I like a nice fruit forward Syrah with blackened fish.

          1. re: TonyO

            Can see how this would work (it's similar to my light, fruity Zinfandel recco). A wine I was introduced to this weekend would be perfect: La Dernière Vigne 2005, a 100% Syrah VDP from the Collines Rhodaniennes made by Pierre Gaillard, better known for his Côte-Rôties, St-Josephs and Conrdrieus. Fluid and silky textured, fruity and spicy flavoured, not much depth, length or structure -- almost Beaujolais-like that way -- but admirably pure and easy to drink, the very model of what the French call a *vin plaisir*.

        2. Red-
          RRV or Sonoma Coast Pinot Noir. Maybe a good Beaujolais such as a top Moulin-a-Vent.

          Just off dry Riesling or else a dry Austrian with some botrytis. A good Scheurebe would also work. As would almost anything Alsatian (Gewurtz or Tokay-Pinot-Gris).

          Almost any good dry rose would work.