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.
Now through August 31st, take 20% off wines in the collection below!
Whatever your grilling setup, there’s bound to be something in this collection of wines for you. There are sparklers, whites, and rosés if grilled seafood or veggies are on the menu. Lighter reds from Beaujolais or Chinon are great with burgers and dogs. If steaks, chops, or something you hauled out of the backcountry are what’s for dinner, hearty reds from Fitou or Piedmont will serve you well.
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.
There are hundreds of wines in our portfolio, but not nearly enough space in our monthly newsletters to feature them all. Here you’ll find recent arrivals and new additions to our site, from half-bottles to Jeroboams, across France and Italy.
Hot in your area? Pick up in our shop or we’ll hold your wine until it’s a good time to ship.
Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to www.P65Warnings.ca.gov/alcohol
Many food and beverage cans have linings containing bisphenol A (BPA), a chemical known to cause harm to the female reproductive system. Jar lids and bottle caps may also contain BPA. You can be exposed to BPA when you consume foods or beverages packaged in these containers. For more information, go to www.P65Warnings.ca.gov/bpa