Enjoying a nice evening at Hook, Line and Schooner in Atlanta can be made even more enjoyable by knowing just how to pair the perfect wine with your dinner. According to the experts at Food &Wine, pairing wine with seafood isn't a difficult task. Think in terms of weight and substance-delicate raw fish and light, briny shellfish go best with equally delicate, light white wines. Similarly, a piece of grilled swordfish will go better with a richer, more substantial white (and if the fish is served with, say, a red-wine reduction, a red wine may even be the best choice). Shellfish tend to call for light white wines and sparkling wines like Champagne. If the dish has a spicy flair, consider a wine with some sweetness. Choose a versatile white like a Sauvignon Blanc. Sauvignon also has a palate cleansing affect, and is popular choice in Metro-Atlanta. White-fleshed fish in a butter-based sauce is a good opportunity to drink white Burgundy, made from Chardonnay. There are many great producers; consider wines from Olivier Leflaive, Bernard Morey and Paul Pernot. If the sauce is more citrusy, consider one of Spain's favorite wines for seafood, Albariño, a citrus-zesty white is a good choice. Underappreciated, and thus a bargain in the United States, German Riesling-with its light sweet-ness, green-apple fruit and fresh acidity-is among the greatest of whites. It's delicious with medium-bodied fish such as trout. Moderately sweet Rieslings are among the most impressive and versatile. Aromatic Pinot Gris with flavors that tend to recall tree fruits like pears and peaches, are also good choices. Oily, darker-fleshed fish, such as mackerel, is poised between white and red wine, depending on how it's cooked: Capers and lemon send it back toward, [...]
