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Now, with Meteorological Spring next week and Lent has started, we wanted to provide you a dream board for future fish-focused meals. While Sparkling Wine is always a safe bet, we hope you also choose to explore more playful pairings. Although, no judgement if you're poppin' Champagne with your Fish & Chips! |
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Lean Flakey Fish
Fish that fall under the 'Lean & Flakey' category include Sea Bass and Flounder. These fish have delicate textures and are best matched with zesty and refreshing wines — light fish fare will be complimented and not overpowered by zippy whites. We love the Regis Minet Pouilly Fume, grown in flint and Kimmeridgian limestone soils. Pouilly Fume, across the river from Sancerre, is also made of Sauvignon Blanc and is the perfect zesty accompaniment for fresh seafood! An off-the-beaten path wine is the Kientzler Chasselas, from Alsace. An elegant and aromatic white wine we love for its airy, fresh palate. A classic choice would be the Pierpaolo Pecorari Pinot Grigio, with the perfect tension between lively fruit and a savory mouthfeel.
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Medium Textured Fish
For fish that fall under the 'Flakey Yet Firm' category, we advise you to similarly increase the texture and weight of your wine pairing. Medium textured fish include Catfish, Snapper and Halibut. A delightful blend of salty brightness and texture from lees-aging is Albariño! Nanclares Y Prieto 'Pergola Dandelion' Albariño has the creaminess to stand up to sturdier fish, and a flinty lime flavor profile that accents the fish like citrus would. The Au Bon Climat Pinot Gris/Pinot Blanc is a lovely option with a broad palate and refreshing acidity. Of course, Chardonnay is always a go-to, but for flakey fish we typically opt for Chablis or un-oaked expressions. Pattes Loup 'Vent D'Ange' Chablis, which has an entrancing dynamic balance of briny minerality and a textural density.
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Meaty Fish
If you're cooking up 'Meaty Fish', such as Swordfish, Tuna, Salmon or Mahi-Mahi, you're going to need a similarly heavy-bodied wine to stand up to an oily fillet with dense texture. If you're pulling the cork on a Chardonnay, have a little fun and go BIG. We suggest the Joseph Drouhin Meursault, a behemoth of a Chardonnay with spice from French Oak aging. Rosé is a classic pairing for fish, especially Salmon. We love the iconic Paso Robles Tablas Creek Rosé for its fruity full body and surprising mouthwatering finish. Ridge Grenache Blanc has a texture weighty enough for your oiliest fish, with delicious notes of brioche, peach and honeydew.
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Intensely Flavored Fish
When it comes to strongly flavored fish, such as Anchovies, Herring and Sardines, you can have a lot of fun with salty bold wines and even Sherry. You don't have to travel to Spain to enjoy a little Tapas and Sherry magic! If you don't love Sherry as much as we do, opt for a salty bright wine such as the Sigalas Assyrtiko with a perfect-for-tin-fish full body and mineral driven palate. Socaire Palomino Fino is a white wine vinified from Palomino grapes (also used in Sherry) and aged in old Fino Sherry butts (aka barrels). The results are a dry, minerally, sapid wine with lemon top notes. For Sherry, we suggest you select a Fino or Manzanilla, such as the Valdespino 'Deliciosa'. This iconic producer makes a salty Manzanilla with notes of olive brine, herb and savory hazelnut.
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Red Wine & Fish
We know, it's a little scary and taboo, but you can absolutely create exquisite red wine & fish pairings! Generally steer towards light-to-medium bodied wines with low/soft tannins. Red wines are most appropriate with umami rich preparations such as pan fried Salmon, smoked Trout, or a Whole Snapper with a Cajun cream sauce. Of course, Gamay is the king of light bodied, high acid/low tannin red wines. One of our favorite bright Gamay wines is the Chasselay 'Is Not Dead' Beaujolais. It's fruity, vibrant and oh-so-chuggable. The Beurer Trollinger is as delicate as a red wine can get; it's vivid and bright with crunchy red fruit notes and just 11% abv. Barbera can provide a pop of acid to a dish, almost like a squirt of lemon would. Luigi Giordano Barbera D'Alba is dry, light bodied, black-fruited, and super juicy!
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Sake & Fish
Sake makes a wonderful beverage option for sushi, cooked fish, and beyond! If you're eating something light, grab a chilled Junmai Daiginjo or Junmai Ginjo such as the Mantensei 'Kinoko'. This sake has notes of earthy mushroom, cedar and caramel. Savory & sweet foods including teriyaki covered dishes, Unagi, Pad Thai, or even Kansas-City BBQ pair fabulously with Nigori! We love the Miyashita 'Sacred Mist' Honjozo Nigori, which is unfiltered, earthy and subtly sweet. Acidic dishes, and desserts, are perfectly matched by slightly sweet Sparkling Sake. Try the Hakutsuru 'Awa Yuki' and enjoy a fruity and floral carbonated option!
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Cocktail Of The Week: The Brandy Crusta
The Brandy Crusta was a game changer to the cocktail scene of New Orleans in the 1850s. Prior to that citrus was rarely used in cocktails. Now tons do. It was first published in Jerry Thomas's "How to Mix Drinks" in 1862.
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INGREDIENTS
1.5 oz Cognac
.5 oz Maraschino Liqueur
.75 oz Lemon
.5 oz Cointreau
2 Dashes of Angostura Bitters
INSTRUCTIONS: Add all ingredients into a shaker. Add your ice, shake and strain into a cocktail glass. Garnish with a lemon twist.
I hope you like it!
Cheers,
Nikola
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Welcome Aboard:
Nick Shaw
We have a new addition to our Spirits team as their Spirit Leader, who you may recognize from restaurants such as Petite León and Hodges Bend. Nick will be bringing his expertise to NLW&S, helping curate the sickest spirits portfolio your eyes have ever seen. We couldn't be happier to have snagged you, Nick. Lets get to work and build something amazing!
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Friday Tasting Table
Join us for our FREE Friday Wine Tasting! Our staff will be pouring some of our favorite selections on
Friday, February 24th, 4 - 8 p.m.
Get 10% off any of the
wines you taste.
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Lungarotti Tasting Event
Friday, March 10, 6:30 p.m.
I WANT THIS MOVED TO THE TOP OF NEWS
Wines of Umbria: Tradition and Innovation in an Ancient Wineland.
You are invited to join us and Francesco Zaganelli, third generation in the Lungarotti wine making family for an exploration of Umbrian grapes and wine styles through their two world class wineries in Montefalco and Torgiano.
The Lungarotti family has been instrumental in reviving the spirit of Umbrian wine through their dedication to family, environment and history expressed through finely crafted wine.
$30 ticket includes $20 credit towards Lungarotti wines!
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6oz Pour
Wine Education Classes
World of Wine Series
WOW - South America In 7 Glasses
Tuesday, Feb. 28,
6:30 p.m. - 8:30 p.m., $60
South America has a problem, especially Argentina and Chile. In the eyes of the consumer, they often get lumped together into a "good and cheap" category which doesn't do them any favors. Their respective histories, various terroirs, and innovators have culminated in exciting, rich, and vast wine industries. There is so much great, thoughtfully crafted wine produced in these nations and we'll taste through them as we go deep into South America.
Reserve your seats on Tock
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White Rock Vineyards Cabernet Sauvignon 2018
Domaine Eden Cabernet Sauvignon 2018
Madson Cabernet Sauvignon 2020
Ashes & Diamonds Rouge #4
Stolpman 'Love You Bunches' Rose 2022
Clos Cibonne Tradition Rose 2021
Madson Kessler-Hank Vineyard Syrah 2021
Broadbent Branco 2020
Prunus Branco 2021
Prunus Tinto 2020
Ilauri 'Lune' Trebbiano 2021
Bohigas Brut Cava Reserva
Domaine de Colette Regnie 2021
Field Recordings Pet Nat Rose 2021
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Staff Picks - What to Drink This Week
Try these special, staff-selected libations!
2020 Pievalta Tre Ripe Verdicchio del Castelli di Jesi - $19.99
I don't partake in Lent, but I am always looking for a reason to incorporate more fish in my diet. One of my favorite wines for fish is Verdicchio from the Marche in Italy. It's naturally high acidity, incredibly age-worthy, with flavors of citrus and sweet almond that make it a perfect pairing with fish tacos, ceviche, crudo and grilled fish dishes. Pievalta's Tre Ripe (Ripe meaning "side" in the local dialect) is sourced from three vineyards, biodynamically farmed and hand harvested. It evokes the salty sea nearby with a briney freshness that just begs for some fish to pair with it!
-Angie
2021 Idlewild Flora and Fauna White Blend - $26.99
Idlewild wines were created with a passion for the wines of piedmont. That said Flora and Fauna uses Piemontese grapes to create something unique. The blend perfectly balances aromatic and mineral components in a seamless and satisfying way, a feat often attempted but rarely executed. The result is aromatic and rich up front but immediately gives way to a tense, concentrated core and a long saline finish. Perfect winter white, probably goes with anything
-Dave
2021 Chateau de Trinquevedel Tavel Rose - $21.99
One of my favorite year round roses that never disappoints is the Trinquevedel Rose from Tavel in the Rhone Valley, France. The nose shows aromas of red berry fruit and orange blossom and the medium bodied palate has notes of raspberry cream and vanilla with a mineral note. This is one of the 'catch all' options for food and wine versatility. Perfect for that Friday night fish fry.
-Rob
2020 Antonelli 'Baiocco' Sangiovese, Umbria - $17.99
Antonelli San Marco has been in the same family since the 1880s. They employ full organic viniculture and only native grape varietals are grown on their estate vineyard. Their winery is near the Umbrian town of Montefalco and they make some amazing Sagrantinos of Monefalco DOCG that are gigantic beasts and justly famous for it. The Sangrantinos are definitely worth the expense but, ideally, need a lot of air and/or years to properly enjoy. Their Sangiovese 'Baiocco', on the other hand, is much more approachable to drink now and is certainly easier on the pocketbook. We tend to think of Tuscany when it comes to Sangiovese but in the traditionally more rural and agricultural region of Umbria Sangiovese has also always been a staple for the local tables. Umbria was for centuries an integral part of the Papal States and much more conservative than the rarified dazzle of neighboring Tuscany. Antonelli pays homage to this history with the name they give this wine and the central image on the label. 'Baiocco' was an ancient coin of the Papal States. The grapes are hand harvested from their vineyards, rich in clay and limestone soils. They designed an underground gravity flow system in their winery to keep the fruit cool and eliminate the need for any harsh pumping. Fermentation is with native yeasts on the skins. As the wine is then aged for 12 months in stainless steel, seeing no oak, it is all about the fruit from the soils of Umbria! Fruity and floral aromas extend to a fresh and lively palate of cherry touched with a dash of earth and spice. It is lifted by a pleasing acidity for a lovely and satisfying finish.
This wine will be a good match with thin sliced prosciutto and medium-aged pecorino cheese.
-Patrick
Great Lakes Conway's Irish Ale - $10.99
This beer isn't named after Conway Twitty or Conway Stern, but rather Patrick Conway, an Irish immigrant who was a Cleveland police officer in the early 1900s as well as grandfather to one of Great Lakes' co-founders. This ale is a malty and toasty delight, with just enough hop bitterness for a crisp finish. At an ABV of 6.3%, it also packs more of a punch than other beers of the same style. Irish ales are too tasty to relegate to St. Patrick's Day, especially ones as solid as this.
-Nick
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VERY IMPORTANT - Furry Friend Visits! |
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Cheers Everyone!
The Team at North Loop Wine & Spirits
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