How to Pair Wine With Fish

This year, Lent takes place from Wednesday, February 17, to Thursday, April 1, 2021. Lent is typically a time when millions abstain from eating meat and opt for fish. When it comes to the practice of eating fish during Lent, there is an additional component. The Lenten diet consists of primarily fish and vegetables—the food an average/poor person could reasonably acquire during the Roman period. Meat was considered an upper-class luxury. If you find yourself eating more fish you might be wondering what to pair it with. While you hear more about pairing wine with beef and chicken, there are plenty of options for fish. Here are some options from the Spruce Eats to consider when it comes to wine pairings and dishes from Port Edward that are perfect to start with. 


  • Grouper

Grilled filet of Grouper topped with a Basil Lime Buerre Blanc. 29


  • Hemmingway’s Trout

Whole trout deboned topped with bacon, onions and a side of galley pan-fries served in a skillet. 24


  • Broiled Atlantic Salmon

Atlantic salmon filet served with dill champagne cream sauce. 26


  • Gifts of the Sea Pasta

Shrimp, Scallops, Clams, Mussels, Calamari and Octopus over Pasta in a White Wine Butter sauce. 31


  • Signature Shrimp Dejonghe

Jumbo Shrimp en casserole with garlic, compound herbed butter and bread crumbs. 28


  • Walleye Pike

Pan-Fried. 22.5 | Pretzel Crusted. 26.5


  • Alaskan King Crab Legs

Steamed in the shell with drawn butter. 1 lb or 2 lb MP


  • Jumbo Shrimp Platter

Battered and deep fried served with traditional horseradish cocktail sauce. 28


  • Jumbo Sea Scallops

  • Grilled jumbo sea scallops in lemon Beurre Blanc. 34


Champagne, Prosecco, Cava

Sparkling wine, whether it's from California, France, Spain, or Italy, is spot-on perfect for fried food. While light beers match up well with fried seafood, most wines lose something when you pair them with tempura or a thick beer batter. Not so with sparkling wine, whose bubbles cut through the weight of fried food as if the wines were made for the dish. These wines also pair well with caviar. Don't like sparkling wine? Try a Portuguese vinho


Chenin Blanc, Sauvignon Blanc, Pinot Grigio

These are the aristocrats of white fish wines. Dry, austere, and crisp, chenin blanc and pinot grigio are the wines to reach for when serving lean, white fish cooked simply. Flounder, halibut, walleye, snapper, raw clams, or oysters all do well with these wines. Alternatively, you can use these wines to cut through the natural fat in some fish, such as striped bass, catfish, lobster, or mussels. Looking for something off the beaten track that fits this style? Try an Italian vermentino or a Greek assyrtiko.


Marsanne, Roussane, Riesling, Gewürztraminer

These are even fuller whites that often have some lingering sweetness to them. These wines are perfect with Asian seafood or anything spicy. Gewürztraminer is especially good with zingy Vietnamese seafood, and the tropical aromas of Roussanne and Marsanne, which are Rhône white varietals, marry perfectly with the flavors of Asia.


Albarino, Verdelho

These varietals are from Spain and Portugal but are increasingly being grown in California. Something about them makes these wines absolutely perfect with shellfish: clams, mussels, and scallops, as well as crab and lobster.

Rosés and Other Blush Wines

Spanish, French, or California rosés are great when a dish's sauce is heavier than what a white would call for, but not quite right for a full-on red. Rosés can substitute for full-bodied whites such as chardonnay and fumé blanc. Consider them when grilling swordfish or tuna steaks. Rosé also is a good choice with a tomato-based seafood soup, such as cioppino or zuppa da pesce.


Stop by Port Edward’s today for an award-winning meal and decadent seafood! Port Edward is a beautiful restaurant that overlooks the Fox River in Algonquin. With over 55 years of experience, we can assure you’ll have a fantastic meal and a unique experience. A destination for local, regional, and often, international visitors, Port Edward maintains its reputation as a genuinely unique seafood restaurant by serving high-quality food prepared and presented with care and attention to every detail. When you dine at Port Edward, relax and make yourself at home as our experienced crew makes your dining experience one of your very best. Welcome aboard! For more information, visit our website or give us a call at (847) 658-5441! Don’t forget to follow us on FACEBOOK! 


Sources:

https://www.thebetterfish.com/thecurrent/fish-fridays-lent/#:~:text=Fish%2C%20Fridays%20%26%20Lent&text=It%20simply%20meant%20abstaining%20from,to%20eat%20on%20fasting%20days.

https://www.thespruceeats.com/pairing-wine-with-seafood-1300638
Location: 29 Russells Mills Rd, Dartmouth, MA 02748, USA

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