Comments on: Herring Pairing: New Catch Holland Herring and wine?

By: Kakunka

Kakunka — Mon, 30 Aug 2010 10:39:17 +0000

My big beef is that Nieuw Haring isn’t available
in the U.S.A. Damn, guess I’ll just have to keep coming back to my second home in Amsterdam.

Brodje Haring (herring sandwich) is good too, with onions. . . mmmmm….

I don’t need booze to wash it down, but if you drink, I’d recommend something neutral like a Pilsner (Pils) so you don’t interfere with the fantastic semi-raw herring. . .
-K

By: Sander Fekkes

Sander Fekkes — Sun, 25 Jul 2010 13:35:27 +0000

Hey there,

A dutch guy here, been working in the wine world for a year now, and this question has fascinated me ever since I drunk wine: 4 years ago. After 4 years, in my opinion the best WINE combination is Manzanilla sherry. The salty sea-shore taste of the herring goes very well with the nutty flavors and dry style of the Manzanilla sherry. Truth be told, and Wilfred said something like it in his answer; the best pairing is not wine but with “Corenwijn”. It is a product comparable to Genever, but instead of containing 1-3% maltwine (Moutwijn in dutch), the compound giving Genever it’s unique taste, Corenwijn contains more than 51% Maltwine. It has a very special flavor profile you won’t find in any other drink. Somehow combining this with “Hollandse Nieuwe” is sublime.

So: straight from the freezer at -15 degrees Celsius served Corenwijn and fresh Hollandse Nieuwe. You won’t believe what you taste.

Cheers,
Sander

By: Mark Golodetz

Mark Golodetz — Tue, 08 Jun 2010 22:45:49 +0000

How about a decent red wine and skipping the herring!

By: Olaf

Olaf — Tue, 08 Jun 2010 09:08:51 +0000

Manzanilla, riesling, Vouvray… I live just 50km from Holland and I like herring, but my favourite is eel, mmm!

By: Sander

Sander — Tue, 08 Jun 2010 00:49:35 +0000

2 words: Fino Sherry. Seriously a MAGIC combination.

By: Torsten

Torsten — Mon, 07 Jun 2010 10:28:50 +0000

Howard, this is it the perfect match !!

By: Howard G. Goldberg

Howard G. Goldberg — Mon, 07 Jun 2010 10:25:30 +0000

Aalborg akvavit, so cold that in a nano second it will become ice. Drunk
from a crystalline shot glass. — Howard G. Goldberg

By: bobosz

bobosz — Mon, 07 Jun 2010 07:54:35 +0000

Talisker 10

By: Torsten

Torsten — Sat, 05 Jun 2010 09:36:54 +0000

Sorry but best with Hering Is a good german Pils beer.

By: 1WineDude

1WineDude — Fri, 04 Jun 2010 15:53:13 +0000

C’mon, NO food pairing is impossible because technically Riesling goes with everything!

By: Olivier

Olivier — Fri, 04 Jun 2010 14:42:05 +0000

I’m also from Holland – and I am not very proud of the dutch cuisine, but Herring is one of the few things that are really worth checking out (also very good: smoked eel and mackerel, little grey dutch shrimps and in this time of the year Lobster from the Oosterschelde).

I love my herring with a good bone dry riesling – preferably a spätlese from the Pfalz, Germany.

By: Jon Bjork

Jon Bjork — Fri, 04 Jun 2010 14:26:34 +0000

Try a Bokisch 2009 Terra Alta Vineyard Albariño to go with the herring. I tried it recently with grilled salmon slathered with a butter made from salty Kalamata olives and salty Dijon mustard. The wine’s mineral-laced, citrus acidity bit right through the salty butter, but would probably stand up well to all that challenging seafood saltiness.

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By: Dr. Vino

Dr. Vino — Fri, 04 Jun 2010 12:48:31 +0000

Thanks for stopping by, Wilfred! Spirits do seem to have the upper hand in popular conception of this pairing, for better or for worse. Thanks for the “drink local” recs from Holland! (And funny there’s a Ketel 1 jenever, which seems as if it would be the subject of a dispute with the vodka brand…)

By: Wilfred van Gorp

Wilfred van Gorp — Fri, 04 Jun 2010 02:57:35 +0000

OK, guys, a confirmed dutch guy here. First, forget the onions. Just the herring. First, I’d have jenever–a real dutch one such as Ketel Een. (Ketel 1). If that’s not available, I’d have maybe a sancerre or champagne.

Nieuw haring (new herring) is really terrific!