It’s Memorial Day weekend! Sure you could do burgers and dogs, but fish isn’t just good for you, it’s great on the grill. And grilling it means you’re not living with the wonderful aroma of fish long after your meal is done, as can be the case when you make fish in a kitchen (and house) battened down for winter. [level-members]
Gregory Dal Piaz gets right into it in the Snooth.com column. His best advice: “… since most fish are rather delicately flavored, simpler is better with grilled fish recipes.” We couldn’t agree more.
We’d also stick with lighter, brigher wines. More of the Chenin Blanc and Vouvrays he recommends as pairings than the big oaky Chardonnays. We also love Pinots with more flavorful fish / preparations, particularly if they’re fresh up from the cellar and still chilled.