There are some things in life that are meant to go together;
peanut butter & jelly, grilled cheese & tomato soup, chips & salsa,
and, most importantly, shellfish &
crisp white wine! One of my favorite
things about working in a seafood restaurant is the seemingly endless options
available for pairing. As we approach
the official beginning to stone crab season, the time is now to enjoy the
following recommendations:
In the far western reaches of the Loire valley, near the
Atlantic coast, sits the wine region of Muscadet AOP. Dominated by maritime
air, this area is known for producing wines from a single varietal called Melon
de Bourgogne, synonymous with fresh, crisp wines laced with subtle ocean
saltiness. The 2011 Luneau Papin, Pierre de la Grange, Muscadet-Sevre et Maine,
Loire, France ($45 per bottle) is an excellent example of the potential
and value from the area. With herbal, saline and floral aromas, followed by
flavors of green apple, this is an obvious match for oysters. I recommend trying
this wine with our Fresh Alaskan King Crab Legs.
2011 Domaine de la Perriere, Sancerre, Loire, France ($16 per glass)
hails from one of my favorite regions. The wine growing area of Sancerre is located
in the eastern portion of the Loire river valley, known primarily for bone dry
Sauvignon Blanc with flavors of gooseberries and peach. This wine delivers the perfect amount of
fruit, intertwined with refreshing acidity. This delicious glass is the ideal
match for our Chilean Sea Bass.
Sourcing its fruit from the cool, coastal growing regions of
Carneros, Sonoma, Monterey, and Santa Barbara, the 2011
ZD, Chardonnay, California ($90 per bottle) has built a reputation for
exceptional consistency. Fruit forward aromas of guava and tropical fruit
followed by notes of orange blossom and fresh pineapple give way to fresh
mandarin and crisp acidity on the palate. For a perfect pairing, partner this
wine with our Block Island Swordfish Strip.
Wine Tip: The one,
singular component of wine that is critical to food pairing is acidity.
Think of it as the refreshing ‘lemon wedge’ of wine that can complement a rich,
salty, oily, or fatty dish, making it more delicious. Acidity can also assist in tempering the
brininess of certain shellfish.
Follow me on twitter @invitisveritas. Tell me what’s in your
glass, #wiyg
Kevin Bratt
Concept Wine Director
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