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Pairing Viognier with fish

Husky Aug 31, 2007 03:06 PM

Any recommendations for an excellent fish (grilled) to pair with an Alban Viognier?

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    Chicago Mike RE: Husky Aug 31, 2007 03:09 PM

    Yes!.... LOBSTER!

    IMO Viognier is best as a shellfish wine and is one of the very best matches w/ lobster.

    8 Replies
    1. re: Chicago Mike
      o
      olasek RE: Chicago Mike Aug 31, 2007 03:12 PM

      >> IMO Viognier is best as a shellfish wine

      Fully agree.

      1. re: olasek
        Husky RE: olasek Aug 31, 2007 03:20 PM

        I just found out my wife bought some salmon for tonight -- which of these wines would be best with grilled salmon?:
        - 2005 Alban Viognier
        - 2003 Navarro Gewurztraminer
        - 2006 Fontsainte (Corbieres) Gris de Gris Rose
        - 2004 Gary Farrell Pinot Noir

        1. re: Husky
          carswell RE: Husky Aug 31, 2007 03:26 PM

          The Pinot Noir.

          While rich Viogniers work wonderfully with a wide range of fish from turbot to salmon, they're best saved for roasted or poached preparations, especially ones involving cream and/or fresh herbs. The Alban wouldn't be bad with your salmon, but the Pinot risks being much better.

          1. re: Husky
            c
            Chicago Mike RE: Husky Sep 1, 2007 01:09 AM

            they would probably all work....

            First choice of above would prolly be the Pinot, but if you had a decent bottle of Chardonnay availalbe I'd go with it first.

            1. re: Husky
              z
              zin1953 RE: Husky Sep 1, 2007 07:13 AM

              1) Pinot Noir
              2) Rosé

              While both are lovely wines, I'd pass on the Viognier with salmon, and the Gewurz would work only with certain preparations . . . .

              1. re: zin1953
                Husky RE: zin1953 Sep 1, 2007 07:32 AM

                We had the Pinot Noir -- it was fantastic...Gary Farrell knows what he is doing.

              2. re: Husky
                m
                MoniqueS RE: Husky Sep 3, 2007 06:02 PM

                I agree with the pinot! I prefer viognier with shellfish or spicy foods.

                Got the chance to visit the small Gary Farrell winery where his wife gave us a tour - great wine!

            2. re: Chicago Mike
              z
              zin1953 RE: Chicago Mike Sep 1, 2007 07:11 AM

              Agreement #2.

            3. winepunkguy RE: Husky Sep 1, 2007 09:23 PM

              Alban Viognier is absolutely decadent displaying ripe tropical fruit flavors, With that in mind, you have to think of what fish are typically prepared with or are conducive to fruit ingredients. The first that come to mind are relatively neutral fish like Cod, Scrod and maybe Sturgeon. I would shy away from dishes using milk or cream and butter and stick to more grilled or pan-seared preparations. Simply grilled Tuna can be a perfect match as well. Use the wine as the fruit compliment to a simple dish. Tuna Ceviche is a good example of a flavor profile to replicate.
              Punk

              1. w
                whiner RE: Husky Sep 2, 2007 03:39 AM

                I really hate replying to a question with a "I don't like your parameters" type answer but, for what it is worth... I would pair that Viognier with a roasted monkfish. Maybe even roasted monkfish wrapped in apple-smoked bacon.

                1. c
                  cooknKate RE: Husky Sep 3, 2007 05:33 PM

                  Forget the food! Pop the cork and enjoy!!!

                  Viognier is one of my favs.

                  1. daveena RE: Husky Sep 14, 2007 08:03 PM

                    Halibut wrapped in fig leaves and grilled.

                    1. Mr Conlin RE: Husky Sep 15, 2007 10:14 PM

                      Fresh Dungeness crab roasted with lots of garlic, ginger, chili, french butter and tomalley... MMM... I find the viognier from the central coast (and especially roussane from the same area) is a great match with that dish.

                      2 Replies
                      1. re: Mr Conlin
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                        fastfred RE: Mr Conlin Jul 8, 2011 06:17 PM

                        We just enjoyed a nice Viognier (Central California) with Shrimp Szechwan.
                        OMG. It was terrific.

                        1. re: Mr Conlin
                          perk RE: Mr Conlin Jul 23, 2011 11:26 AM

                          Yes, just picked up some Central Coast roussane, Stolpman I think. I'm waiting for the right Hollywood Bowl menu to pair it with. This week is a crab salad....so I'm pairing it with a
                          viognier.

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