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!
Chef Raymond Eric
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