What would be some nice wines to try that can be purchased at the LCBO with
Fish. I am heading over to someone house Christmas eve and I am going to
bring a bottle of wine. Perfer drier wines over sweeter.
For the enlightenment of the acronym challenged, LCBO stands for Liquor
Control Board of Ontario.
My recommendation for a nice fish compatible wine would be Ontario's
Peninsula Ridge Sauvignon Blanc.
: On Tue, 21 Dec 2004 10:49:17 -0500, "Christopher Black"
: >What would be some nice wines to try that can be purchased at the LCBO
: RBDN would be nice.
: or some WUP or maybe a PONT or a nice dry FUT. :-)
Chris, the point being made is that the majority of readers/posters won't
know that LCBO stands for liquor control board of Ontario. Also, fish is a
fairly vague description so it is hard to give a recommendation. For
example, I like to have Pinot Noir with salmon, Chardonnay with Black
Cod/Sablefish etc. So a bit more information will be helpful for the group.
When in doubt, Kim Crawford Sauvignon Blanc from New Zealand is a real crowd
"Christopher Black" wrote in
The Bouchard Rully that I see on the LCBO web site is what I am having
for Christmas (too many non wine lovers to break out the more sexpensive
stuff) but the Rully is a very nice affordable Chardonnay that should
work with fish. I would search also for a St Veran or an affordable
Pouilly Fuisse. or Chablis or getting more pricey into the Montrachets
such as Chassange-Montrachet. I depends on your price point
Ya, sorry about that I was under the impression that is news group was only
for Ontario and all. So that brings up a question, how big is the audience
in this new group, where is everyone from?
Anyways thanks so far for all the comments and stuff. As for the type of
fish, well I think they will be smoke salmon and stuff for the Appetizer,
and then Sea Bass, Tilapia maybe even a bit of tuna for the main course and
tiger shrimp and stuff like that and lots of different stuff.
As for the request for a lower priced wine, there are two reasons first I am
still a Graduate Student and money is tight these days and secondly there is
no point in buying a really good wine if they really can't tell the
difference. Not to sound rude or anything.
In article , email@example.com says...
Imagine the entirity of the Usenet. That probably covers the gamut of
subscribers to this NG. Don't feel bad, as many in the US start with the
assumption that "everyone" is a yank and we prattle on about US specific wines
- myself included.
As for the fish, the preperation is probably the determining factor in the
wine selection. Oh, there are some selections (some already listed in reply),
that are great "general" wines. One should not go too far wrong. A caveat,
however, the sauce, or other aspects of the actual dish can influence the
For salmon, an OR/US Pinot Noir (PN) is a great place to start. Same for an OR
Pinot Grigio, if one wants white. I enjoy PN's (usually with a touch more
fruit, like a CA/US Carneros with tuna, but a lot depends on the preperation.
Sauvignon Blancs (SB's) are a good start, as their acid works well to cut
through some of the more "fishy" oily tasts, like a squeeze of lemon.
Lighter style Chardonnays also do well with a lot of seafood. Add a heavy
cream sauce, though, and a fuller-bodied Chard can mesh quite well.
Syrah, especially New World Syrah/Shiraz can go well with a lot of fish. Had a
Voss Napa Shiraz (yes, I know, but his wife is from OZ), with a talapia the
other night and it was exquisite. The fish was lightly breaded and then pan
seared. I think that a SB, or PN would have gone just as well.
In news:cq9ph8$5ti$ firstname.lastname@example.org,
All over the world. There are people here from the US, Canada,
Europe, Australia, New Zealand, etc. I'm in Arizona, myself.
But to return to your original question, there's really no such
thing as a wine that's good with "fish." "Fish" is a very broad
category, and what's good with one kind of fish may not be so
good with the next kind. And over and above the kind of fish,
what wines work well with it also depends on how it's prepared,
We have Scandinavians, Kiwis, Ozzies, Cannucks, an Italian raised
Canadian living in France, a Brit residing in France, a majority
of US residents, a few Austrians (one of them myself), and I am
sure I forgot just about half of the regulars.
"Christopher Black" wrote in
you would do well with a Pinot Grigiot or a Gavi from Italy. Goes well
with a lot of different fish dishes especially those prepared plainly
Why don't you lurk awhile instead of lurching and get to know what is
going on. We are always happy to have another member but please remember
to send me your membership check for $23.72 CA right away.
In article , the_bulldog@the_doghouse.com
All excellent advice, except for any decent American wine in this
particular case. After exchange, markups, and very high sales taxes to
two levels of governments, at the LCBO good American wines are poor price
values compared to most Australian and even some Italian wines.
Ravenswood 2001 Vitners Blend California Zinfadel and a basic Robert
Mondavi Coastal Private Selection retail for $20 CAN at the LCBO. I think
they go for just under $10 US in Detroit.
A good quality Oregon Pinot Noir, St. Innocent's (Willamette Valley),
Seven Springs Vineyard was $49 CAN for I believe the 2001. What is it in
the US, $25? Most "decent" Oregon and California wines start at almost
$30 CAN at the LCBO.
At the LCBO, Ontario and B.C. VQA designations, Austalian and some
Italians would be more of a bang for the buck choice for a student. Each
fair size outlet has a Vintages corner or area, and most of the
"featured" wines from the aforementioned locales are priced at $15 - $25
CAN. There are always little gems from small and big producers not found
on the regular shelves, which are for volume production.
"Tom S" wrote in news:Pd5yd.1698$yV1.143
There was a semi regular a year or so ago from Singapore. And I now we
have a lurker from South Africa becasue he sent me information for a
trip I didn't take (still in the planning stages trying to figure out
how to make SA a little closer cos it is a damn long flight from
Actually, Rully comes in both rouge and blanc. A Rully rouge (Pinot Noir based)
may work with salmon. Many fish dishes can go either red or white, depending on
the preparation.Rully would be a lighter bodied red, more suitable than, say, a