I considered keeping my original plan to serve the Marsannay rosé with the haddock, but then I had a thought. Why not do something completely different? I’ve mentioned a few times here on the blog that it is entirely possible to pair red wines with fish dishes, but I have to be honest – up until recently I haven’t had that much experience with fish, it just hasn’t been a favorite. So the number of times I’ve actually attempted the red wine/fish pairing (outside of Salmon with Pinot Noir) are few and far between. But since we have been making more of an effort to eat fish lately and I have been experimenting with various fish recipes, I now have more impetus to try my hand at testing the limits of the red wine/fish pairing. So tonight seemed like the perfect time to put my money where my mouth is and pair fish with red wine.

A week or so ago I purchased a box of 10 wines, each wine from a different Beaujolais cru. I decided that the wine from Régnié, the Domaine Dupré Regnié “Haut Ronze” 2007 ($16.99), would be the perfect wine to try out with my haddock dish. Régnié became a cru in 1988, so it is the most recent of the 10 crus. But since its claim to fame is that it was one of two spots in Beaujolais where the Romans supposedly first planted vines, it is a terroir that has been noted for quality grape-growing for quite some time. With relatively sandy soils over a pink granite subsoil dominating the vineyards, Gamay is able to produce wines of good structure in Régnié. Wines from this cru have been variously described as being on the lighter side with aromas of raspberries, cherries and blackberries.

So what was the verdict? Well, the Domaine Dupré Regnié was delicious and more importantly, it was actually a pretty good match with the haddock. I used this recipe and while not my favorite fish recipe, it was easy and pretty tasty. The fish was not overwhelmed by the red wine and since the tannins were very soft and supple, they didn’t make the wine taste fishy or metallic. So definitely a pairing I would do again.

And it turns out that I am not alone in my red wine and fish experiments. After doing a search online, I discovered this article from the UK wine trade publication Harpers.

I’ll look to do the salmon pairing in another day or two, but in the meantime I’d love to know if anyone else out there has been playing with some unusual wine and food pairings. Drop me a line – I’d love to hear from you!

But don’t let this descriptor deter you – Sauvignon Blanc is a white grape that produces one of the most refreshing and food-friendly wines around. Appearance-wise, Sauvignon Blanc is known for typically ranging from a pale lemon yellow to a medium intense yellow, and can sometimes have a greenish tinge on rim. It is usually fairly intensely aromatic with primary aromas that range from green beans, asparagus, herbaceous, grassy, “flinty”, gooseberry, lemon, lime, grapefruit, and passion fruit. When aged in young oak barrels, one can find aromas and flavors of spices, vanilla, honey, toast and coconut on the wine. On the palate, Sauvignon Blanc can run the gamut, producing wines that are light, medium and full-bodied with medium to medium plus alcohol. Usually Sauvignon Blancs are know for having a fairly high level of acidity, part of why the wines are so refreshing and food-friendly.

While it can be found in several different appellations around France, the two major regions know for producing spectacular Sauvignon Blancs are the Loire Valley and Bordeaux. Within the Loire Valley, the famous AOCs for Sauvignon Blanc production are Sancerre and Pouilly-Fumé. The wines from these two villages are noted for their crisp acidity and intense aromatics, and especially for having a strong mineral character and a stony quality. Bordeaux Sauvignon Blanc is a bit different as it is usually blended with the Semillon grape, which makes the wines broader on the palate and more full-bodied. This blend of grapes is used to produce both dry and sweet wines that are capable of being aged for a long period of time.

There are numerous “classic pairings” for the Sauvignon Blanc grape including fresh, young goat cheese and, when blended with Semillon and produced in a sweet style, foie gras. However, I have found that there are few dishes that don’t go well with this grape. Fresh, lively and citrusy, Sauvignon Blanc is great for sipping on its own, but also for pairing with fish, chicken and turkey dishes and it is also a great choice for vegetable dishes such as a stir fry or a vegetable quiche. There are several Sauvignon Blancs to choose from on my list of wine picks, so grab one to open tonight with your dinner – I’m sure you will enjoy it!