Weekend Food & Wine Match
This week we're going to take a quick look at a wine pairing we did recently. The dish was a grilled fillet of Barramundi with red curry broth and julienne garnish.
A couple pointers on this one are the subtleness of the fish and not wanting to be overpowered, but also the heat coming through the spice component of the sauce.
My personal preference is for a chardonnay with a little bit of weight and definitely a clean finish. Finding one with lemongrass, citrus notes will help balance out those flavours and pair wonderfully with the crisp freshness of the julienne garnish.
Also a brisk Riesling with some lime & lemonyess (not a word?) can help cool those spicey mouthfuls.
We hope you have a wonderful weekend!
27/1/2018 12:51:09 pm
I agree with the coding in the first part of your blog. Me too, I don not want the taste of a wine being mixed with nachos because it disseminates the taste. I would rather prefer foods such as salmon recipes like what you did and other fish recipes. It is a kind of a classy idea. I am really excited for your next ideas. Please post more good stuffs. I will wait for it.
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Chef Raymond Eric
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