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+--- Thread: Wine with Fish Stew? (/thread-152.html)
- WineViking - 05-30-2006
We're having some friends over tonight and my wife is cooking a yummy fish stew. The fish will be of the white, flaky variety, and there will be various vegetables etc. The stew is not of the spicy variety, but there will be a good amount of tomato in it.
I have lots of semi-dry Riesling on hand from some Virginia wineries. I also have some Chardonnay and various reds; mostly cheaper Pinots.
Any thoughts on the best choice? I was thinking Riesling, but I'm wondering if I should go with my sweeter or less sweet Rieslings.
Thanks in advance for any suggestions!
- Innkeeper - 05-30-2006
Depending on how "tomatoy" the sauce is, I would go with a drier Riesling or too tomatoy the Pinot.
- Thomas - 05-30-2006
Not spicy but a lot of tomato--that is a challenge. A pink wine would probably be a safe bet--from Provence maybe, or a Sancerre Rose, which is Pinot Noir.
- WineViking - 05-30-2006
Thanks for the info. I'll go with the drier riesling and hope for the best. The stew doesn't look too "tomatoey." Thanks again for the quick responses.