I Need some suggestion about wine please

Anonymous · Post by **Anonymous** » Sun Apr 01, 2007 6:41 pm

I want to have dinner in seafood restuarant. I'm having some mud crab, crayfish, coral trout. Prawns etc but I don't know which wine go along with my food can anyone give me some suggestion about the wine or tell me about your favourite

markov · Post by **markov** » Sun Apr 01, 2007 11:02 pm

Hi Atthapol

I would take a Clare riesling like Pikes, Kilikanoon Morts Block, Mitchell or similar. I suppose a Chardonnay would also be fine but don't drink much of that so maybe someone else can comment.

Had a 2003 Yarra Burn Pinot Chardonnay Rose sparkling last night which would be a treat to wash down a cray.

My favourite pale ale, Hargraves Hill would also do the trick

Anonymous · Post by **Anonymous** » Sun Apr 01, 2007 11:23 pm

Thank you very much I will have a try

n4sir · Post by **n4sir** » Sun Apr 01, 2007 11:39 pm

Generally I'd go with Markov's suggestion of a fresh Clare Riesling. A crisp Sauvignon Blanc could be a great match too.

If you do try a Chardonnay look for something young and unoaked - a rich, buttery, oaky one could be just too fat and overpowering for the seafood.

Cheers,
Ian

Anonymous · Post by **Anonymous** » Sun Apr 01, 2007 11:50 pm

Thank agian I will get these list go to my local bottle shop :D

winetastic · Post by **winetastic** » Mon Apr 02, 2007 9:44 am

Aged hunter Semillon, splash out on some Tyrrell's Vat 1 if you want to make it a special occasion.

n4sir · Post by **n4sir** » Mon Apr 02, 2007 9:46 am

rooview wrote:How is the seafood being prepared? Champagne works wonders (Roederer, Pol Roger, 1999 Gosset). I'd personally stay clear of youthful reisling unless you like the acid. A pouilly fume or sancerre would be a good bet if you're looking lower price wise (this is from Loire Valley in France - quite different aromatically and taste wise). A good chablis (Ravenaux, Fevre - aim for 1er... 02 was good and relatively available) or even puligny or chassagne montrachet from 99 through to 02 (think Ramonet, (Olivier and Domaine) Leflaive, Gagnard, Jadot, Niellon...).

Or how about you tell us the kind of wines you like! Almost anything medium or lighter bodied would work well.

Yeah, I thought of this too - this really could open up quite a few other options depending on how it's done.

I agree with you Loire (Pouilly Fume) & Chablis would be great options too - they're not too pricey either.