Looking for suggestions for pairing with coconut crusted talapia tomorrow night. Have not picked the sides yet, but assume they will be something fairly innocuious. Location is SOCAL in terms of considering what might be available.
John Anthony Sauv Blanc http://www.porthos.com/John-Anthony-S... When I last had it, I was struck with this dried pineapple taste that would marry so well with the coconut! This is a tropical SB with none of the herbacious or "cat pee" smells typically associated with the varietal.
Chardonnay or Chardonnay/Semillion blend would be my safest choices. If we're talking ALOT of coconut in the flavor, if you had a little tasting glass of Sauternes on the side along with your "main" white wine, that would be very cool
Some rieslings have a hint of toasted coconut (and pineapple) in the flavour profile that should work well; pick a kabinett level riesling. Another possibility are NZ sauvignon blancs e.g. Cloudy Bay with touches off passionfruit that should complement coconut.