Reds and Rosés to Pair With Grilled Seafood

Reds and Rosés to Pair With Grilled Seafood
Michael Kwas

Wine is the ultimate beverage at the table and it’s particularly well suited for certain foods and techniques—cheese, fish and grilled food come to mind. Barbecue season is upon us and hopefully you’ve expanded your repertoire beyond beef and chicken to include grilled seafood. Shellfish is especially delicious on the grill, as its sweetness provides a fine contrast to the smokiness and char of a hot flame. Forget about the “white wine with fish” edict; enjoying this combination of flavors calls for rosé and red wines. 

Mas Carlot Rosé, Costieres de Nimes, France, $14 Grill the mollusks for a couple of minutes, slather with garlic butter and enjoy with big, lusty gulps of this refreshing, dry rosé from the south of France. If not this wine, look for any rosé made from Syrah and Grenache.          

Glatzer Zweigelt, Carnuntum, Austria, $18 Intense black currant and plum flavors in a medium frame. Made from the Zweigelt grape, this is a delightful alternative to Pinot Noir and shows marvelously with smoky shrimp. 

Yealands Pinot Noir, New Zealand, $20 A slightly juicy style, with flavors of ripe raspberries and mulling spices and ample acidity to balance the meatiness of the scallops. Serve slightly chilled.

Corte Gardoni Bardolino, Veneto, Italy, $16 Light Italian wines are fantastic with the slight oiliness of snapper. Think of this one as an Italian version of Beaujolais: light, snappy, with bright acidity and tart red fruit flavors and an undercurrent of pepper and earth.  

Michael Kwas is wine director at L’Etoile restaurant. He writes this column monthly.

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