Snug Harbor Wine

A white wine with good acidity and character will pair great with this recipe. The White Bordeaux featured this week fits the bill perfectly. A blend of Sauvignon Blanc and Semillon grapes, this wine has a bright acidic zing to complement the lemon in the sauce and a smooth, silky body to tame the heat of the black pepper.

Typically for creamy soups such as this, as well as bisque and chowder, I recommend a full bodied white. The wine should feel lush and full, complimenting the cream, and at the same time provide some acidity to lift the flavors.

A Chenin Blanc from the Loire Valley of France is perfect, and specifically a Vouvray. A dry-style Vouvray is great, but off-dry styles will do best with this dish. Flavors of pear and honey wrapped in a mineral and floral package will show a fresh, exotic profile that pairs well with seafood and cream-based dishes.

I am trying another pairing with our featured white wine this week, a Grillo from Sicily. This grape was primarily used in the production of Marsala, but with the demand for that wine in decline, the grape is being made more often into a dry style.

This unique wine is full and ripe, owing to the hot growing conditions, and is expressive for its citrus notes (lemon and orange), minerality and firm acidity. Perfect for a hot day under the sun. Try it out and let me know what you think!

A delicious rosé or your favorite white wine works best for this dish. I enjoyed an Albariño with mine, but a Sauvignon Blanc or a Gavi would be great choices as well. The key here is to pick something with good acidity to cut through the fattiness of the fish. I would avoid big, buttery, oaky Chardonnays.

Prosecco would class-up the meal and cut through the fatty fish while not overtaking the flavor. The bubbles will enhance the tartar sauce and spice.

For this recipe a bright and acidic white wine would be a great pick. Italian Pinot Grigio tends to show lots of lemon flavors, a light body and high acidity that fits the bill perfectly. These wines tend to finish dry with minerality and even slightly saline notes. A refreshing compliment to this piquant dish.

What to pair with? Normally I would take the flavor cues from the sausage and pick a Zinfandel or Malbec to go with the dish. Here, however, bright citrus, fresh peppers and spice have me wanting something refreshing. A Sauvignon Blanc provides palate-cleansing acid and notes of lime that will provide an extra zip to the dish.

What to pair with? This recipe wants to pair with a wine that has some backbone. Think herby, dried fruit, brambly notes, medium acidity and firm tannins. Wines from Chianti fit that profile perfectly.

A shop favorite is the Banfi Chianti Classico Riserva. The wine is full of the typical notes of sour cherry, herbs, earthiness and leather that Chianti is known for in a bright acid and supple tannin package.

What to pair with? A big, lush, fruity red wine would be great with this recipe. Zinfandel is a great choice, but how about its Italian cousin Primativo? The Pietregiovoni Primativo from Puglia, Italy is a fresh, ripe expression of this wine that fills the mouth with berry and spice. Tannins are low, allowing the wine to feel soft and velvety complimenting the texture and depth of the meat.

What to pair with? A hearty white wine such as Chardonnay will do nicely with this recipe, especially if you add the bacon. If you like reds, be careful not to choose a wine with too much tannin. Instead pick a young, fresh wine such as Beaujolais or Cote du Rhone.

What to pair with? Steak and….Cabernet Sauvignon! A classic pairing that never disappoints. Merlot and Malbec are also familiar choices and can’t be beat. For something different, try an Aglianico from the Campagnia region of Italy. This wine is one of the best red grapes of Italy and provides full body, dark fruit notes and chewy tannins. If you like Cabernet, this is a wine for you!

This dish goes with a variety of wines, especially white wines. Chardonnay and Sauvignon Blanc and work here but if you increase the spice, pick more full-bodied, acidic whites such as Albariño or Pinot Gris (Grigio) in order to compliment the bold flavors and heat.