It’s time for the age old rule of only serving white wine with seafood out the window! This guide provides simple suggestions for pairing wine with a few of our favorite seafood dishes. But remember, while wine pairings can really bring out the flavors of both, it’s very much about what you like!
For fried calamari, choose a fruity Chenin Blanc or Pinot Grigio. For calamari swimming in tomato sauce, try a zesty Sauvignon Blanc. Clams
For simple steamed clams, try a Sauvignon Blanc or dry rose. For clams served in a cream sauce, try a oaky Chardonnay. For clams in tomato sauce, we like something with acidity like a Sauvignon Blanc or Muscadet. Caviar
Champagne and caviar are a match made in heaven! Try a dry sparkling wine or an unoaked Chardonnay. Cod
With broiled cod, a Pinot Blanc or white Bordeaux. Crab
Chardonnay from California or Washington are fabulous with fresh boiled crab or crab cakes. Halibut
This fish is very neutral yet pairs so wonderfully with many different flavors. A crisp Pinot Grigio or lightly naked Chardonnay would pair nicely. Lobster
So many pairings to choose from for this one! A nice White Burgundy from France, a California Chardonnay, Pinot Noir, or a fruity Rose will all work incredibly well with this rich seafood. Mussels
Mussels can be paired with many different flavors and thus allow for many different pairings! For simple steamed mussels stick with a Riesling or Sauvignon Blanc. For mussels with a creamy sauce, try a Chardonnay. For mussels in herbs and spices, try an acidic Sauvignon Blanc or Pinot Gris or Pinot Noir. Oysters
For raw oysters stick with bubbles (champagne or sparkling rose), Muscadet or a dry Riesling. Salmon
Pinot Noir is a great choice to stand up to the richness of salmon while still being light enough. Scallops
Scallops have a natural richness that demands a highly acidic wine. Pair with a Chenin Blanc. Shrimp
For simple preparations of shrimp, a fresh Vinho Verde from Spain. For a shrimp surrounded by herbs, garlic and butter a mineral Sancerre or crisp Sauvignon Blanc. Trout
With this oily fish, something that’s light and bubbly makes a great pairing. Dry a sparkling dry rose or champagne. Tuna
Pinot Noir adds the perfect amount of acidity to cut through the fat. Beaujolais or a slightly chilled Gamay would also do the trick.
Add the watermelon to a blender and blend until liquefied. Strain the mixture through a fine mesh sieve and press out liquid with the back of a spoon.
Add the watermelon juice and sugar to a small saucepan over medium heat. Stir constantly until the sugar dissolves. When the mixture reaches a boil turn off the heat. Pour the juice into a 9×13 inch baking dish and whisk in the lime juice and rum if using. Freeze for 4 hours then use a fork to scrape the mixture into small bites. Freeze again and repeat the scraping process one or two more times within the next two hours.
When ready to serve, open the can of cold coconut milk and remove the liquid. Scoop the cream into the bowl of a mixer and beat on high speed with the whisk attachment until peaks form, about 2 minutes. If desired, sweeten with a bit of powdered sugar.
Serve in small jars (which you can prepare beforehand and keep in the freezer), top with a big scoop of coconut cream and a sprig of mint.
Today begins a new decade and an opportunity for greater adventures. This will be the best decade yet filled with firsts and lasts.
In this decade, there will be two bat mitzvahs and one bar mitzvah, three high school graduations and four college graduations. We will watch as our five children become adults and make their own paths in life. We will travel to four continents this decade… filling our lives with experiences, cultures and cuisines that spark the imagination.
I will mark almost thirty years of marriage with my love in this decade and for that I am so very grateful. To have experienced such remarkable love is a blessing. I run with open arms, grace, love and laughter into these next ten years. I am thankful for all that I have experienced and achieved so far… for the friendships, the laughter, the late nights, the adventures, the cocktails and this extraordinary life!
One of my favorite things to do is drink a pastis every afternoon. Sitting outside, watching the sunset, laughing with friends and enjoying the small, meaningful moments in life.
2 ounces pastis
Pitcher cold water
Fill a glass pitcher or jug with very cold water. Pour a little pastis into an old-fashioned glass. Dilute the pastis with water — the usual ratio is five parts water to one part pastis. Start with equal parts water and pastis, sip the drink and add more water to suit your taste. If you’d like, add an ice cube after diluting with water.
we spent the weekend enjoying the fabulous weather… swimming in the pool, entertaining friends, checking out the Broad Appetite Food Festival and listening, a little shopping and live music, but i feel no matter how hard we try, these kids just not impressed! I think our little guy’s face above says it all. All kidding aside I think this has been one of the best weekends we’ve had in a long time. Would love to hear what you did this weekend?