2007-02-14 03:58:29 · 11 answers · asked by Michael H 1 in Food & Drink ➔ Beer, Wine & Spirits
Semi sweet whites like certain brands of gewurztraminer and riesling are good for spicier foods.
2007-02-14 15:01:43 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Blackened catfish would need something more substantial to handle the spices. You could try a Red Zin or maybe a spanish tempranillo. I would go to a local wine merchant and ask for a recommendation. But you want something that will enhance the flavors without overpowering the fish.
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2007-02-14 06:42:21 · answer #2 · answered by Anonymous · 1⤊ 0⤋
I would go with a more robust white wine. Blackened catfish has enough flavors to stand up to a robust wine. (I would go to a wine store and get a clerk's professional opinion. He can recommend brand and type better than we can here)
2007-02-14 04:07:29 · answer #3 · answered by LX V 6 · 0⤊ 0⤋
It's true that whites usually go with fish, but for the intense flavor of a blackened fish I prefer a Pinot Noir.
2007-02-14 08:07:04 · answer #4 · answered by BG 3 · 1⤊ 1⤋
st supery virtu, conundrum,and sokol blosser evolution are awsome white wine blends that will go well with the spice of any blackened fish
2007-02-17 14:15:59 · answer #5 · answered by zipp380 3 · 0⤊ 0⤋
A Beaujolais or a Burgundy would compliment the spices without killing them with the sugar of a sweeter wine.
2007-02-14 04:06:37 · answer #6 · answered by Walking on Sunshine 7 · 1⤊ 1⤋
Chardonnay
2007-02-14 04:05:51 · answer #7 · answered by Oz 7 · 0⤊ 0⤋
You can never ever go wrong with white wine. A chardonnay, pinot grio or even a sangiovese is always good.
2007-02-14 04:09:49 · answer #8 · answered by boatbwitch 2 · 0⤊ 2⤋
Pinot Grigio..... I prefer Eco Domani (italian) or a nice Chablis
White wine is for lighter dishes.... chicken, fish, pasta
Red is for steaks, heavy meals etc....
2007-02-14 04:07:17 · answer #9 · answered by Duchess 3 · 0⤊ 2⤋
something with a screw top. Catfish? No mullet?
2007-02-14 04:09:43 · answer #10 · answered by wwhrd 7 · 0⤊ 2⤋