SEAFOOD
PAIRING
Whites with Starters
Prawn Cocktail, Octopus Salad and Crab Cakes
Domaine Rieflé 2012 Sylvaner
Displaying flavours of white flowers and hay, this white
wine goes well with cold starters like prawn cocktails or
octopus salad which go from sweet to salty.
Domaine Rieflé 2012 Riesling
Versatile and light with refreshing flavours of grapefruit
and pineapple, the Domaine Rieflé 2012 Riesling can
accommodate a wide variety of seafood, but crab cake and
Riesling especially pair well together. The good balance
of acidity and fruits in this delicate wine makes it an ideal
match not to overpower the subtle flavours of the crab.
Champagne Erad-Salmon Cuvée Prestige
Apart from the undeniable good taste, we wondered why
Champagne and oysters are recommended for pairing in
just about every reputable foodie magazine or blog in the
world. So we did our research. As you probably know, real
Champagne is typically a blend of Pinot Noir, Chardonnay
with some Pinot Meunier thrown in. These grape varietals
(both separately and when blended together) provide the
lemony tartness and lightness that chases well with the
slimy muscle we all come to love and why, for instance,
a splash of lemon on an oyster is also highly recommend
before sliding it down the hatch. But after all, it’s not just
the taste that drives this ultimate pairing, it’s the sense
of richness that goes with each bite and sip. What is more
decadent, we ask? And if the price of real Champagne is
reserved only for rare occasions, you can try your next
batch of Kilifi Oysters with most any wine or sparkling wine
of the above varieties. Just don’t tell that to the French.
Reds or Rose with Main Dishes
Firm flesh fish like tuna and haddock that are big on
flavours—and have a hearty texture—can accommodate
red and rosé wines easily. Once you have tried fish with
red and rosé, you will understand this new pairing trend
completely.
Pommard 2008 by Domaine Charles
One hundred percent Pinot Noir, this red has character. It
displays aromas of black currant, cherry, chocolate and
black pepper and goes down wonderfully with grilled tuna
steak.
Rose St Victorin, Silver Label, Rose de Provence
Beautiful pink with generous fruity flavor, its very light
color echoes the delicate and tender evocations of red
fruits with light grapefruit taste. This light, dry and fruity
chilled French rosé works not just with traditional fish and
chips, but all manner of seafood and fish.
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