Let’s take a moment to appreciate seafood. Its exquisite flavors, so evocative of the deep blue and its endless wonder, take on myriad forms with the diverse varieties of crustaceans, mollusks, and fish we have come to know. The French term fruits de mer is fittingly evocative, as if the ocean were an enormous blue garden full of heavenly fruits waiting to be plucked and bitten into. So versatile is seafood that every culture on Earth has its own take on it, be it raw, grilled, deep-fried, cured, fermented, tinned, smoked, or in sauces, pastas, sandwiches, soups, and everything in between. There is perhaps no better canvas for the world’s fine white wines. What follows, then, are three simple fish preparations meant to inspire you as you browse through a selection of our most seafood-friendly whites. Make a trip to see your local fishmonger, then pour yourself a glass of something cold and crisp as you savor one of life’s great pleasures.
Scallop crudo with ginger: Find ultra-fresh scallops and slice into thin disks. Top with a pinch of finely minced raw ginger, then drizzle lightly with extra virgin olive oil and a drop of lemon or lime. Sprinkle with sea salt and serve immediately with your favorite dry Riesling.
Burrata toasts with salt-cured anchovies: Toast slices of rustic levain until edges begin to char. Top each with a generous dollop of burrata, then with salt-cured anchovy filets. Drizzle with olive oil and add cracked black pepper to taste. Add dried oregano or fresh basil, if desired. The combination of creamy and briny make this dish an exquisite match with everything from Muscadet to Cassis.
Spaghetti ai ricci di mare e bottarga: While the pasta cooks, heat some oil with a smashed garlic clove. Discard garlic when the pasta is al dente, then toss the oil with the spaghetti and a splash of pasta water. Toss with sea urchin roe (tinned works if you can’t find it fresh) until it creates a thick, creamy sauce, then serve and sprinkle finely chopped bottarga over the top, along with a pinch of minced parsley. Uncork a sun-kissed, salt-inflected Vermentino from Sardinia or Corsica.
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Here at Kermit Lynch Wine Merchant we don’t believe in selling anything mediocre, and we would certainly not put our name on a wine we didn’t believe in. So our values are just that, wines that are full of value and quality.
Frédéric and Daniel Brunier are the fourth generation of their family to farm the land of Châteauneuf-du-Pape. In recent decades, they have brought their intricate knowledge of the various terroirs of the southern Rhône to new heights through the expansion of the holdings. Their properties represent a vast variation of soil types, climatic conditions, and grape varieties.
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