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Seafood and fine wines have been described as a marriage made in heaven, but just which wines pair best with which seafood may serve as a pleasant surprise.

While the delicate flavors of certain fish usually call for subtle white wines, some ingredients, such as wild mushrooms, tomatoes, bay leaves and olives-and cooking techniques, such as grilling, may be better paired with a red wine.

Shellfish stews and rich fish like tuna or salmon are well matched with softer red wines, such as Fetzer's Valley Oaks Cabernet, Eagle Peak Merlot and Zinfandel.

Here are some tips from John Ash, award-winning cookbook author and culinary director for Fetzer Vineyards in Mendocino, CA, on how to pair wine with seafood:

  1. For appetizers, such as smoked salmon, smoked mussels or smoked oysters, try the fruity, floral flavors of Johannisberg Riesling or Gewurztraminer.

  2. For lighter seafood, steamed clams and seafood pasta, serve Sauvignon Blanc.

  3. For broiled or grilled salmon or tuna, why not try Pinot Noir, a soft, fruity red wine?

  4. For outdoor grilling, you can use red or white wine marinades on your seafood to help connect the fish or seafood to the wine you plan to serve.

The following recipe for Halibut with Oranges, Tomatoes and Olives is delicious served with Fetzer's Sundial Chardonnay or Echo Ridge Sauvignon Blanc.

HALIBUT WITH ORANGES,
TOMATOES AND OLIVES

Serves 4

INSTRUCTIONS

  • 2 tablespoons olive oil
  • 1-1/2 cups thinly sliced red onion
  • 1 tablespoon chopped fresh garlic
  • 3/4 cup canned diced tomatoes in juice
  • 3/4 cup Fetzer Sundial Chardonnay or Echo Ridge Sauvignon Blanc
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons slivered Kalamata or Nicoise olives
  • 2 medium oranges, peeled and cut into segments
  • 1-1/2 pounds fresh halibut
  • 1 tablespoon chopped chives
  • 2 ounces feta cheese (optional)

DIRECTIONS

  1. In a large saute pan, heat the olive oil over medium heat and saute the onions and garlic, stirring occasionally, until the onions are just beginning to brown, about 3 minutes. Add the tomatoes, wine, salt, and pepper and simmer for 2 minutes. Stir in the olives and oranges and simmer 1 minute longer.

  2. Lay the fillets over the mixture in a single layer, cover the pan, and simmer on moderate heat until the fish is just cooked through, about 3 to 5 minutes depending on thickness of fish. Garnish with chopped chives and a few slivers of thinly sliced, drained feta cheese, if desired.

Source: Fetzer Vineyards


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