What kind of wine goes with tilapia (white fish)?

Answer 1

Any good white wine will do.

Answer 2

Wine With Tilapia

Answer 3

One of the most common questions we field at wineanswers.com concerns what wine goes with what food. Many people mistakenly believe that they will ruin the whole meal if they make the "wrong" wine choice. The good news is that it's impossible to ruin a good meal if you select a wine that you enjoy regardless of what the "wine experts" say. Remember, the wine experts are not eating your dinner.

BUT IF YOU WANT TO BREAK THE RULES:
Quality whites with some body and richness - Chardonnay, Pinot Blanc or Pinot Gris/Grigio for starters - will generally form good partnerships with any chicken dish, and they're the best choice with the lighter and more delicate preparations. But when you're in the mood for a red, try a light and fruity item like a Beaujolais with fried chicken (or enjoy it with an exuberantly berrylike Zinfandel). Match a Chianti or other tart-and-fruity Italian red with chicken Parmigiana or cacciatore. And bring out your good Cabernets, Merlots or Bordeaux blends and other complex Old World- style reds when a roast chicken is on your table, particularly when you've added herbs and garlic to give it flavor.

Grilled Fish
Light red wines such as Beaujolais Villages, Julianas, and nearly all wines based on Gamay grapes; Sauvignon Blanc
Halibut, Tilapia
Chardonnay
Herring and Other Oily Fish
Schnapps, sparkling wine, dry Sherry
Grouper, Trout, Bass
Sauvignon Blanc, Fume Blanc, Pouilly Fume, oaked or unoaked Chardonnay, Chablis

Answer 4

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RE:
What kind of wine goes with tilapia (white fish)?

Answer 5

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What kind of fish? That greatly determines the seasonings you'd want to use on your topping. Nice on tilapia: Fish 4 tilapia fillets 1 teaspoon butter 1 teaspoon olive oil salt pepper Sauce 1 (6 ounce) can crabmeat (you can use the more expensive claw meat, but for this sauce I don't find it makes a difference) 1 cup shrimp, peeled, tails removed, and chopped 1 cup heavy cream 3/4 cup white wine 1 tablespoon lemon juice (buy 1 lemon and cut in half, use 1/2 for the zest and lemon juice and the other half for a garnish) 1/2 teaspoon lemon zest 1 tablespoon fresh parsley 1/2 teaspoon fresh dill 1 1/2 tablespoons all-purpose flour salt pepper Directions: 1 Optional Rice -- If you decide to serve this dish over the rice you should start the rice first as the fish and sauce don't take much time to make. Just follow package directions for whatever type of rice you are using. When the rice is finished cooking, toss in the lemon zest, fresh scallions and season with salt and pepper. 2 Sauce -- In a small sauce pan, add the flour and just a little white wine and whisk well to combine the two. Then add the remaining white wine and bring to medium heat. Then add in the salt, pepper and cream and bring to a medium boil, cook just a minute and then reduce to medium low and let it simmer. The cream will naturally thicken as it simmers on low heat. You will add the shrimp and crab later. You want the sauce to simmer at least 5-7 minutes. This is just enough time to cook the fish. 3 Fish -- Make sure your fish is NOT icy cold; it doesn't have to be room temperature, but just not right out of the refrigerator. Season each side of the fish well with salt and pepper. In a medium saute pan, I prefer non stick for this, add the butter and oil and bring to medium high heat. Saute the fish on each side until golden brown. Try not to move the fish once you put it in the pan until the first side is golden brown. Cooking time will vary depending on the type of fish and thickness. Tilapia takes just 2-3 minutes on the first side and even quicker on the second side. 4 Sauce -- When you start the fish is a good time to add the shrimp and crab to your sauce. Bring the sauce back up to medium heat and add the shrimp. Cook just 1-2 minutes and then stir in the crab. Don't stir too much, you don't want to break up the crab. Add the lemon juice, zest, parsley and dill and then turn off the heat -- the sauce is done. 5 Serve -- For each plate, add 3/4-1 cup of the rice, top with one of the fish fillets and top with the sauce. Garnish with a fresh lemon slice. ENJOY!

Answer 6

Tilapia is a very light flavored fish. I think chardonnay would over power it. I think a lighter white like Riesling or sauvignon blanc.

Answer 7

Try a winerita. Mix margarita mix, ice, & any sweet white wine and put it in the blender. Dip your cup in a plate of wine then dip it in the winerita mix or some salt or sugar your choice, then drink up!!!

Use one bottle per each batch then put it in the freezer if you have any left over you can have it a week later, it is great!!!!!

Answer 8

Any light white wine, or if you like a sweeter wine, go with a blush wine, like a white Zinfandel........I tend to like a Chardonnay with fish dishes.......Enjoy the holidays!!!

Christopher

Answer 9

a light white wine

Answer 10

Again, drink whatever wine you like- usually this will taste better to you than what the "wine experts" recommend when paring food up with the "proper" wine. If you don't like red wine in the first place, why would you drink it if they tell you to? (for example)