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Jun 30, 2012 09:04 PM

Wine Pairing Help: Arctic Char with Hoisen Glaze and Butter Wasabi sauce

I have a bottle of Oliver Savary 1er Cru Chablis Forchumes will that pair ok with the fish? - the side will be baby bok choy


Was worried i might need a Reisling

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  1. I can't imagine a chablis tasting any good with this dish (assuming the Hoisen glaze is sweet). Chablis are high acid, and without say, the more fruit/sweet aspects of a riesling - the chablis is going to taste sour.

    1. Actually, this sounds almost like a freshwater-eel sushi preparation. So...

      Spatlese Riesling.

      Agree with goldang -- the Chablis will clash.

      5 Replies
      1. re: maria lorraine

        Hi ML... I'm wondering if the char recipe is the one I've linked here...
        The fish is sauteed then brushed with the hoisen glaze and a wasabi butter sauce is poured over all. It's quite delicious. As you can see, we had a Gew├╝rztraminer with it. I'm not sure, though, if it was the recommended pairing...

        1. re: Gio

          Hi, Gio. Nice to "see" you again.

          As you and another hound said, the recipe is quite sweet. That makes a wine pairing tricky.

          1. re: Gio

            yes it is that exact recipe - the Fish without a Doubt book is pretty amazing

            First time having Arctic Char and we may have found our new favorite fish

            I ended up using the Chablis as I had it on hand and thought it was good but tart, i think i just really like that chablis hehe, however i didnt use much of the hoisen sauce (we put it on the side) and really the fish didnt need it, it was so delicious by itself and the crispy skin

            Just picked up a Gewurztraminerand we are making it again tonight as the recipe is great and we have two other filets left :)

            1. re: Dapuma

              I think you'll really like the Gewurztraminer with the char.

              Fish Without A Doubt is Cookbook of the Month during July. Here's a link to the main discussion thread with links to the report threads...

              1. re: Gio

                We had the other two filets last night, and the Gewurztraminer was really good with the fish

                I used a lot more of the hoisen sauce with the fish and it was excellent, before i didnt use much i think because of the wine they were clashing

                Thank you very much for the recomendation, it was whatever kind safeway carried they had 1 choice - but it was cheap $8 and tasty :)

        2. It's been a contention of mine that for more unusual wine pairings that beer can be a great alternative. For a dish like yours I think that the body and malt sweetness of a Saison enables it to stand up to the boldness of the preparation while not dominating it. Also the high carbonation, hops, spice in a Saison have enough astringency to cleanse the palate of the sugars and oils in the dish. Finally I and many others find Saison to be a complex and interesting beverage all on its own; chalk, spice, earth and with a lingering "alive" feeling in the finish.

          1. Unfortunately, my wine rec., Groth Napa SB, did not make it up. Probably the CH MOD's had a problem with it, as usual, since I seem to be the "bad boy," of CH.



            1. Riesling would be okay, but I think Gewurz even better.

              I know and love that Chablis you're talking about, but not with Hoisin and Wasabi!