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Oct 26, 2010 07:12 AM

Wine pairing for sauteed mackerel with warm potato-chorizo salad

I never cook mackerel -- hence I've no clue what might work best with it -- but I had a craving today.

Mackerel fillets simply seasoned with salt, pepper and a bit of lemon zest, pan-seared. Warm salad of potatoes, red onion and Spanish chorizo. Sprinkle a bit of coriander atop.

I am at a loss -- can any oenophile 'hounds come to the rescue?

Thank you!

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  1. That sounds so good! What time is dinner?

    With that combination, you have quite a range of choices. I think a fuller-bodied Spanish Rosado would be really delicious with that dish. Or you could do a fruitier blend such as Marietta Cellars' Old Vine Red or Red Truck. A Fleurie (cru Beaujolais) would work, as well.

    1. To my palate, mackerel makes red wine taste metallic (or maybe it's the other way around). With your preparation, the lemon only compounds the problem. I'd go for a full-throttle Verdejo or Verdejo-Sauvignon Blanc blend, preferably unoaked and preferably from Rueda.

      2 Replies
      1. re: carswell

        Yes, and cilantro/coriander also makes red wines taste metallic. Love the idea of Verdejo or blended with SB. A high acid white like Txakoli would also be good to cut through the natural oiliness of the fish and the pork fat.

        1. re: Melanie Wong

          <Yes, and cilantro/coriander also makes red wines taste metallic>

          Imho, cilantro makes everything taste terrible. :-O

        1. Thank you so much for your suggestions! I must now shamefacedly confess that I didn't follow any of them, simply because I didn't have any of the options in my cellar and a howling child put a damper on my plans for a wine store run. The dish itself was yummy enough to warrant a repeat, at which time I plan to do a side-by-side Verdejo and Txakoli comparison.

          I've not had the metallic issue with red wine and mackerel, so I ended up opening a 2003 L.A. Cetto Petite Sirah (don't ask me how a Mexican wine made it over to Belgium). I wouldn't say it added anything to the dish, but it wasn't a disaster, with a decent combination of berry fruit and and still lively tannins.

          I am consoling myself with a glass of 1994 Domaine Weinbach Gewurz Vendange Tardives, which I opened up a week ago and which is just getting lovelier and lovelier in the glass. :o)

          1. i love grilled mackerel. yumm...but boy, does it stink up the house after. lol