Wine.........not whine!!!

[tbomn]

OK all you chefs out there...My wife has a few great fish recipes that we want to try, and most call for white wine. In your best judgement, what is the best white wine to use when cooking fish (fresh water)???

[RANGER]

My personal favorite is a dry Sherry. Any leading brand name is good.

[Steve(CO)]

Depends on the flavor you want. If you like a more pronmounced flavor of the wine, I agree with a nice dry sherry. "Dry Sack" is a good one. If you want a more subtle flavor, try a nice dry table wine , flavor the dish, and drink the rest. A nice souvignon blanc will do for both. The Kendall Jackson is good and reasonably priced but many others will do. Chardonnays are too sweet for my liking in cooking. Whatever you do, DO NOT buy "cooking wine"at the grocery store. There is no better way to ruin a nice piece of fish. Enjoy.

[CrestHawk]

Try the New Zealand Sauvignon Blancs. They are very "herby" and aromatic, they really do well with delicate fish (walleye, roughy etc). This style is now being copied by many of the California producers. My favorites would be Brancott($), Nautilus and Nobilo

[FJH1]

Ok, here are my choices that will not break the bank:

Chateau Ste Michelle (Washington state): 2000 Chardonnay or the 2000 Johannisberg Riesling.

Or, another wonderful wine: Chateau Sancerre from the Sancerre region of France.

I have always liked the wines from Chateau Ste Michelle, but recently I've really liked the Sancerre wines.

I work for a gourmand and it's not uncommon for him to break out several wines for tasting tests (I'm talking some BIG wines Chateau Mouton Rothschild...). The wines I've listed above are very nice, good flavor, slightly fruity.

Best Regards,

FJH

[Backwater Eddy]

Mad Dog 20/20, just don't stand too close to any open flames.

:D

[punch1]

I would tend to agree with Backwater Eddy. Although Boonesfarm is a close runner up!

[BD]

The "cooking" wines are BAD! Use a good wine you won't be sorry.

[TBO/MN]

I was looking for cooking wines, not wines to get cooked on!!!!

Who says taste is only on the palate, or is it??? :P

Good Fishin'
TBO/MN

[BIG B]

:+ Whats the word? THUNDERBIRD!!!!

[Tracy]

Miers Walleye White of course!
Tracy

[Mckoz]

Do any of those come in a box? Guess its a good thing all I know are beer batter recipes!

[Atomic Eye]

The Nobilo sauvignon blanc, (SB) is a good wine to have with WE. Another consistently great one is the Dry Creek fume blanc (~$10 - 12). I really like the crisp acidity that they have. For cooking, i.e. evaporatng them away, most cheap SBs or pinot grigios will be fine.

Sherries will add their own distinctive flavor to the fish. So, it depends on what you'd want it to taste like. I use sherry to saute mushrooms. First add granulated onion flakes and cook the MR with butter under a cover until well cooked, then add some sherry and let cook until most of the sherry simmers away. Serve "neat." Good with fish or red meats even.

Atomic Eye -- "Gone Fission!" or is that "Fish-on?"

[Bono Joe]

What's the price
A quarter twice
I don't think so!

[WAeyes]

Ya mean that smell of turpentine with the grocery store wine is not the way to go? What channel is that "BAM" "BAM" chef on?

[TBO/MN]

Thanks to everyone for their suggestions. I went out and selected the Sauvignon Blanc last night and tried it with walleye, WOW!!! great stuff. I will try some of the other suggestions as soon as the Sauvignon Blanc is gone. My wife says that the wine is very tasty, and I know that I like it in the preparation of the fish. I asked if it was tasty enough for me to start drinking it, she said "None of it is that tasty.........."


Thanks again, and Good Fishin'
TBO/MN

[Denied]

Its got to be Walleye White.

[FJH1]

Sorry Mckoz, no box. The tops don't even twist off :-).

Best Regards,

FJH