Looking for help to pair a beautiful piece of Pumpkin Swordfish with wine this evening. My initial thought is some type of pinot noir or an acidic white. Any suggestions?
I’ll be simply grilling the fish with salt & pepper.
I tend to favor pinot with swordfish. I tend to favor pinot with a lot of things, however. Not knowing what you’ve got on hand, I’d let the accompanying dishes drive your decision to go riper or leaner with the wine.
Cheers,
fred
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sounds like the perfect spot for Chenin Blanc or Viura. or the Musar white, if you have any of that.
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I actually have a 2003 Musar Blanc, my wife LOVES that wine. Might be a good reason to pop it. Any advice on decanting or just PnP?
I make swordfish a lot using a marcella hazan recioe (seared and then finished in the oven with a lemon vinaigrette with garlic, fresh oregano, capers and olive oil - and s&p) and it has been great with huet le mont demi sec and with good white burg.
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Possibly too late with my reply — sorry if I am. I tend to decant Musar whites for at least an hour before service.
How did it go? Musar white seemed like a great choice.
Pumpkin swordfish? Is fish becoming latte-ized now?