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Wine pairing 911 - Blackened Grouper

jmills Apr 5, 2007 11:52 AM

Any suggestions?

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  1. carswell RE: jmills Apr 5, 2007 12:06 PM

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

    4 Replies
    1. re: carswell
      jonathon RE: carswell Apr 5, 2007 12:15 PM

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

      1. re: carswell
        hotoynoodle RE: carswell Apr 5, 2007 01:02 PM

        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
          carswell RE: hotoynoodle Apr 5, 2007 01:41 PM

          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
            hotoynoodle RE: carswell Apr 5, 2007 08:18 PM

            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. c
        Chicago Mike RE: jmills Apr 5, 2007 03:36 PM

        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
          TonyO RE: Chicago Mike Apr 8, 2007 09:36 AM

          I like a nice fruit forward Syrah with blackened fish.

          1. re: TonyO
            carswell RE: TonyO Apr 10, 2007 07:19 AM

            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*.

            1. re: carswell
              TonyO RE: carswell Apr 10, 2007 12:47 PM

              Right on !

        2. w
          whiner RE: jmills Apr 8, 2007 10:59 PM

          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.

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