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Fish Fry Wines
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Learning Center - Wine Education

Fish Fry Wines

By Jessica Barger of Mason Street Grill

Fish Fry Wines | Featured in Vol 7, Issue 2 of Alcoholmanac Magazine

Although we live in a city that prides itself on its beer-battered fish fries, you often think of sipping on a lager or cider with your fish fry, well, we here at Alcoholmanac don't stop there. Fish fries aren't necessarily geared toward extensive wine pairing, but these flavorful and refreshing whites inspired thoughts of delicious fish fries around the city.

Too bad we don't have any BYO places! Ideally, these wines should be served in a smaller glass with a slightly more constricted opening which will help concentrate and direct the delicate aromas straight to your olfactory. Also, keep these well chilled, they lose their finesse when they get warm—the sugar and acid balance lends a wonky flavor, and the texture can get sticky when it's flat.

There is a very popular saying as a guideline for pairing wine with food: red wine with red meat, white wine with white meat. This is a common courtesy to your food components by allowing each to prevail and shine. But there’s more to it; something on a more molecular level.

Red wines are often very high in iron, and the iron has a negative effect on the unsaturated fats found in fish protein. Scientists have actually even taken scallops and soaked them over time in red and white wine. The results are that the red wine breaks down the scallop protein peptides, making it smell and taste fishy or spoiled when it isn't.

 

See below for links to the Fish Fry Wines we featured in the 
April/May 2014 issue of Alcoholmanac Magazine