Here is a tough question. I will be working our fundraiser - same as every spring - all you can eat shrimp and catfish plus hush puppies and such. I usually bring a sixpack or two of Pilsner Urquel to drink while working the deep fryer - or stick with some water like american brew.
What wine would you dring with this food combination. Maybe white rhine cut with ice cold water or club soda would be good? It is for the taste and for hydration too.
Wine For Catfish And Shrimp
Started by
Lina_Motyka
, Mar 12 2012 07:53 AM
12 replies to this topic
#1
Lina_Motyka
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Posted 12 March 2012 - 07:53 AM
#2
Howie
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Posted 12 March 2012 - 08:03 AM
Prosecco - sparkling wines go with everything.
Howie Hart
#3
Steve mead
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Posted 12 March 2012 - 10:00 AM
Sounds like you need a corny of skeeterpee with a picnic tap! Lemon goes great with seafood.
#4
tala
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Posted 12 March 2012 - 03:48 PM
I'd get some Liter sized bottles of Gruner Veltliner! Cheap, refreshing, easy to pair with seafood & just plain delicious!
#5
Lina_Motyka
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Posted 13 March 2012 - 06:28 AM
Hmm, Zeleny Veltlin? Never seen it on this side of the ocean, but you are right, that's a great wine.
#6
tala
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Posted 13 March 2012 - 12:14 PM
It's available in abundance here on the West coast in liter size bottles for about $11 each. It's a great party wine. You could order it online from K&L Wine Merchants but I don't know if they ship to your state.
#7
Lina_Motyka
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Posted 13 March 2012 - 01:09 PM
I will check Total wine next time I go there - btw Veltliner is from the same area as I am - http://en.wikipedia....üner_Veltliner 
#8
Wade's Wines
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Posted 20 March 2012 - 05:25 AM
The biggest hit I've ever made and served with not shrimp but crawfish was a Banana Wine fortified with some good Puerto Rican rum. I bottled about 10 gallons of it in .375 bottles. We served it at a big party a couple days before my Son's wedding in New Orleans. Serving it, we popped the corks and slipped a little wedge of lime in the neck. It was enjoyed right from the bottle.
I took 50 gallons of wines to that 4-day event and the Banana Rum with lime was the biggest hit by far.
p.s. we went through 2 picnic tables of boiled crawfish, piled so high it was falling off the sides! What a feast!
I took 50 gallons of wines to that 4-day event and the Banana Rum with lime was the biggest hit by far.
p.s. we went through 2 picnic tables of boiled crawfish, piled so high it was falling off the sides! What a feast!
Tennessee Auctioneer, makin' wines and growin' vines!
The Best of Times is Now! :0)
The Best of Times is Now! :0)
#9
Tomer1
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Posted 20 March 2012 - 06:31 AM
Off dry acidic white.
My advice may or may not be backed by actually personal expirience and should be treated as such.
#10
bzac
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Posted 22 March 2012 - 10:16 AM
A dry reisling or maybe even a vino verde .
Above all relax , it's winemaking ,it's not supposed to be stressfull . It's not sky diving.
Zac Brown
Zac Brown
#11
Lina_Motyka
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Posted 26 March 2012 - 08:37 AM
I took a bottle of my Traminette and mixed it with ice and club soda. Refreshing, tasty, without the kick. Tried it while tasting steamed shrimp and it went together quite well.
#12
Doyle
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Posted 20 April 2012 - 04:43 PM
If you are taking the shrimp or Catfish to the spicy side, I would stick with the beer.
#13
tonyt
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Posted 20 April 2012 - 08:07 PM
Mix up a gallon of Margaritas and get someone else to run the fryer.
Do what's right not what's easy.
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