What Drinks Go Hand In Hand With Your Seafood?
A complimenting drink with delicious food can turn a good meal into a great one! The drinks, simply, enhance the flavor of the food. When it comes to Seafood, varieties of beers and wines are the most obvious choices. Different kinds of drinks go with various dishes.
While deciding a specific wine to go with your seafood dish, just think of it in terms of substance and weight. For instance, delicate raw fish and shellfish pair up perfectly with equally delicate and light white wines. Alike, a more substantial, richer white wine would go better with grilled swordfish.
Some wonderful pair ups would be: White-flesh fish with white Burgundy, made from Chardonnay; Shellfish with light white wines and sparkling wines like Champagne; Medium bodied fish like trout with whites such as Pinot Gris; Oily, darker flesh fish, for instance- mackerel, goes well with both red and white wines, depending on the preparation; Salmon works great with red wine. For spicy dishes in general, a sweet wine would help cleanse the palate. If it gets too confusing or if everybody on the table has a different palate, the easiest choice of wine would be Champagne, which goes with all the dishes.
Cold, refreshing beers go along really well with the lightness of the seafood dishes. A cold pale ale or pilsner will enhance the flavor of a firm fish dish like Barbequed Whole Fish, Orange Grilled Fish, Grilled Tuna Salad, and Grilled Fish with Tomato Salsa. If we talk about Sushi and Sashimi dishes like Cucumber Sushi, an ice cold pilsner will do great, without overwhelming the subtle flavor of the sashimi. It also works well with Fish and Chips, Salt and Pepper Calamari and Tempura Prawns. Fried or cooked Oysters want for strong flavored Stout, whereas freshly shucked up Oysters go well with lighter beers.
When it comes to mussels, like Salsa Mussels, Garlic and Tomato Mussels, Easy Smoked Mussel Chowder, etc the sauce determines the need for dark, stout or pale ale. Smoked Salmon and trout require dark ale which can handle the smokiness of the fish. If it’s grilled, a European styled white or wheat beer would be the most suitable accompaniment.
Moving away from the usual, specific cocktails can also handle the taste of the seafood dishes extremely well and add a little playfulness to the meal. Summer Negroni works pretty well with most fish dishes, especially Monk, Pollack and Gurnard fishes. Crush six goose- berries and 1/3 of an apple in a cocktail shaker. Add 50ml of Tarquin’s Gin and 20ml Chase Elderflower Liqueur along with some ice cubes. Shake well and double strain, Lavandula would go well oysters, scallops, and other shellfish. Add 50ml Black Cow Vodka, 25ml Cointreau and a dash of lavender syrup and ice into a shaker. Shake well for 20 seconds. Double strain and garnish. Bouillabaisse, lobster, and crab would taste good with Elderflower Gimlet. Just add 50ml Tarquin’s Gin, 25ml Chase Elderflower Liqueur and ice to an ice shaker. Shake until frosty. Enjoy with some garnish. Similarly, a Martini with Oysters and a French 75 with sushi would give your taste buds a wonderful time.
Some non-alcoholic drinks to go very well with seafood are soda, iced tea, sparkling water, lemonade, lemon mint soda, lemonade with fresh strawberries and sometimes even ginger ale!