Comments on: Impossible food-wine pairings: fish tacos!

By: Jameson

Jameson — Mon, 17 Mar 2008 21:47:33 +0000

When in doubt, always choose bubbles.

By: Stephan

Stephan — Tue, 11 Mar 2008 01:36:50 +0000

I’m with Casal garcia vinho verde or a torrontes from argentina

By: Foodiewino

Foodiewino — Mon, 10 Mar 2008 17:58:35 +0000

I would pair this with Martinsancho Verdejo from Rueda, Spain. Maybe I’ll try it out tonight…

By: Dr Vino’s wine blog » Blog Archive » Stony Hill Chardonnay, Gewurztraminer, Riesling — and Syrah?

Fri, 29 Feb 2008 16:28:45 +0000

[...] I went to the location in the Ferry Building—and thought how I’d like to try it with the fish tacos.) The 2006 White Riesling was up next and is, according to Peter, “bone-dry.” It has a big [...]

By: Martyn

Martyn — Wed, 27 Feb 2008 21:16:24 +0000

Terredora Di Paolo’ Fiano Di Avellino would be my recommendation. The fruit and honey notes with the dry zesty finish will balance and complement perfectly the heat of the salsa, and the lightness of the fish.

By: Dan

Dan — Mon, 25 Feb 2008 23:13:42 +0000

Fish Taco? Mmmmmm. I’d go Torrontes.

By: erik dent

erik dent — Mon, 25 Feb 2008 20:59:34 +0000

For those that want to break out of the classic white wine with fish I’ve found that Highlands 2002 Zin pairs well with spicy fish dishes. If I remember the story correctly the Zin was made with Burgundian yeast and is much lighter on the palate than the BIG Zins, yet has wonderful spicy nose and palate that holds well with spiced fish dishes. The last time I checked you could still get it at their website.

By: Bruno

Bruno — Mon, 25 Feb 2008 20:05:03 +0000

I second the Albariño. Being Mexican American, my wife and I have tried many whites to pair with good Mexican Food. Sav Blanc doesn’tt hold up. They get lost in the salsa. I tried a Vionta 2005 Albarino and Condes de Albarei 2006 both of which went well the fish and salsa combination.

I must admit, Negra Modelo goes best, and for Gods sake Tecate is THE only Mexican beer which should be drunk with a lime and salt. I’m tired of the Corona PR campaign of a Traditional Tecate recipe from years back. It drives me nuts

By: Kelly

Kelly — Mon, 25 Feb 2008 18:09:02 +0000

Ugh, I am so pissed I didn’t get to eat there when I was in Napa last week! We drove by at all the wrong times – mostly when we were either full or late. I’d drink any wine with those delicious looking tacos!

By: Silverlines

Silverlines — Mon, 25 Feb 2008 08:57:01 +0000

I’d also definitely go with Sauv-Blanc, although I guess Sauvignon-Sémillon would be even nicer but a little bit overdoing it for a plate of fish tacos.

By: Mark V Marino

Mark V Marino — Mon, 25 Feb 2008 06:17:50 +0000

Joel Gott Sav Blanc I have it on good authority he made this wine for those tacos!

By: Peter Conway

Peter Conway — Sun, 24 Feb 2008 20:56:26 +0000

I vote for a crisp Sav Blanc one with a lot of citrus flavor. Something from Chile. I would also agree with the Vermentino suggestion and the Gruner.

By: Tim

Tim — Sun, 24 Feb 2008 16:13:26 +0000

I am a huge fan of fish tacos. I make them on the grill frequently in the summer and I usually just have margaritas with them, but when I want wine it’s no problem at all to match: Veramonte Chardonnay.

In fact when I wrote about Veramonte Chardonnay on my site, I contemplated including my fish taco recipe.

By: PINONVY

PINONVY — Sat, 23 Feb 2008 14:48:42 +0000

Another voice of reason. Ellie is close, but the preferred libation is ice cold Pacifico, with a wedge of lime n one cleaned shrimp stuffed in the neck, dusted with salt n the hottest sauce available. the technique requires decades to perfect, but worth the effort. ..

By: Ellie

Ellie — Sat, 23 Feb 2008 12:24:49 +0000

Only ice cold Corona with lime and salt!