It is considered somewhat common food knowledge that “red wine pairs with meat and white wine pairs with fish.” Is this really the truth though?
Of course not! To truly enjoy most of your meal at Reel Seafood, you may want to break this culinary “rule.” The white wine rule really applies to white fish that is lean and flaky — but, as any seafood aficionado knows, that only describes a select number of dishes!
When looking to pair wine, it is important to consider both the texture and the flavor of the meal. The texture refers to the method by which the dish is prepared — that is, whether it is cooked, poached, smoked or any other number of delicious preparations. The flavor is just as important — fillets that have a smoky flavor from being grilled, or ones cooked with a savory sauce, are bound to match best with red wines.
Choosing the correct pairing of wine and food elevates your dining experience to a whole new level. Luckily, here at Reel Seafood, we already have the right combinations set for your selection! Make a reservation tonight to try our Tuscan Salmon with a Pinot Noir or the Schichimi Togarashi Seared Ahi Tuna with a Merlot. You may never go back to white wine again!