In line with this month’s cover feature story, I collaborated with Madison Wittich, a local wine expert to explore the perfect balance between fish and wine. Consuming fish at least twice a week is recommended for optimal health, and we agree that mindful indulgence in wine can fuel enjoyment and connection at your dinner table. The secret to perfect food and wine pairings is finding a balance where the flavors complement rather than overpower each other, focusing on matching the intensity and acidity of the dish and the wine.
Save these sophisticated yet simple pairings to try at home!
Baked Rainbow Trout + Sancerre
Sancerre, a renowned white wine from the Loire Valley in France, is celebrated for its crisp acidity, vibrant minerality, and refreshing citrus notes. Made from the Sauvignon Blanc grape, Sancerre is an excellent companion for a variety of dishes, particularly seafood.
To make the most of this pairing, consider roasting the trout with fresh ingredients like lemon slices, garlic, and a sprig of thyme or dill. The simplicity of the ingredients allows the delicate flavors of the trout to shine, while the herbal and citrus elements complement the notes in the Sancerre.
Blackened Salmon + Pinot Noir
Pinot Noir, with its delicate yet complex profile, is excellent with blackened salmon.
Blackened salmon with its robust and spicy seasoning, benefits from a wine that can balance its intensity without overwhelming it. The bright acidity of Pinot Noir cuts through the rich, oily texture of the salmon, creating a refreshing contrast. The wine’s subtle fruitiness harmonizes with the smoky and slightly sweet flavors imparted by the blackening spices, while its earthy notes complement the fish’s natural flavors.
When selecting a Pinot Noir to pair with blackened salmon, consider one from regions known for producing wines with a good balance of fruit and acidity, such as Oregon’s Willamette Valley or Burgundy in France.
Madison Wittich, the founder of Complementary MT, brings over a decade of diverse wine expertise to the valley. With a degree in Wine & Viticulture from Cal Poly, her experience spans the world, making wine, working in vineyards, and wine sales. Her knowledge and skills are ideal for elevating your next event, whether it’s a casual girls’ night, a special dinner or birthday party, or any gathering that a memorable and educational wine tasting could enhance.
Originally published in the September issue of Whitefish Living.
