What Wines to Pair with Your Feast of the Seven Fishes for Christmas Eve

Now that the Christmas shopping frenzy starts to settle down, it’s time to focus on the most important parts of the holiday season… family, food and wine! My family partakes in the Feast of the Seven Fishes dinner, and as of late we use a lot of different seafood styles throughout the meal. One year there was even a crab cake app that made the cut. But that is the beauty of this fish feast, there are no steadfast rules of what you HAVE to cook which gives the chef a true sense of freedom and creativity. But it also makes pairing the right wines a little tricky.

To give an exact wine pairing for the feast is difficult, as there are dozens of different ways to prepare each of type of seafood. It is more about the consistency and texture of the fish and the sauces. For example, an appetizer of raw oysters and clams will covet a far different wine than clams casino or fried oysters. Below are some easy and general wine pairings for various styles of seafood that you may serve for your seven fishes feast, along with some specific wine recommendations.

RAW/CHILLED SEAFOOD:

The general rule of thumb is the lighter the dish, the lighter the wine.  I like to go with Sancerre for this paring. The flinty minerality in these high acid, citrus fruit based wines seem to bring out all the lively flavors and freshness in any chilled seafood dish. Domaine Jean-Paul Balland a wonderful expression of Loire Sauvignon Blanc and at around $20 is a great value. The Pascal Jolivet is also a solid option and is usually under $20 a bottle. A dry, high acid Finger Lakes Riesling will also work with all those raw bar goodies.  Any of the selections from Herman J. Wiemer (particularly the Reserve Dry Riesling) are sure to please the palate. Pinot Grigio is a popular light white wine for this part of the meal, but quite frankly unless it is REALLY good, it’s a little too neutral. But if PG is your go to, try and grab one from the Collio region…Fiegl always makes a solid offering.

 

BAKED/FRIED SEAFOOD:

For dishes like baked cod or seared scallops, you still want to keep it light but with a bit more body than your typical PG or SB. Albarino can work quite well as these wines still exude that crisp acidity but inherently have more body and structure. Chablis is a solid option too, as these typically unoaked wines made from Chardonnay have all the endearing qualities we love about Chard, but without the oak influence. Simmonet-Febvre is always tasty and usually can be found for around $20 a bottle.

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If your fish is getting fried, you’re gonna have to step up to some bigger whites like those Burgundies or California Chards, and here is when you can start getting into the reds. The thicker and heavier the batter, the bolder you can go on the wine. Lighter Chianti Classicos and Pinot can work for a delicate sautéed dish, but if you are going with the deep fryer don’t be afraid to pull out a Zin or Syrah, especially if you are cooking up something with a little spice in it. The Mullineux Syrah from Swartland, S.A. is a fantastic option, not just for this meal but for ANY meal! It’s around $30 a bottle which may not be cheap, but drinks like something twice the price.

 

SEAFOOD WITH PASTA:

For openers, make sure you use the same color wine as you do for the sauce. For white sauce dishes, like linguine with white clam sauce, you can still use the same PG or SB as you served for the raw/chilled seafood. But I like to step up the Italian white game for these dishes and go with a quality Soave (made from the Gargenega grape) or even a Fiano d’Avellino. Pieropan makes a phenomenal Soave and even at $30 it is a screaming value, while Feudi di San Gregorio produces a lovely Fiano for under $20.

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Red sauce = red wine… preferably something  a little high on the acid scale. Tomato sauce is high in acid so you want a wine that can match up to it allowing the food and wine Image result for shrimp calamari fra diavolochoice to complement one another. My mom makes a mean shrimp and calamari fra diavolo which is always a Christmas tradition for our feast. I love to pair this up with a quality Barolo or Chianti Classico Riserva. Monsanto CCR for around $20-25 is pretty tough to beat, but the Marchese Antinori CCR for  $40-50 may be my all-time favorite… particularly the 2007 vintage. As far as Barolo, the 2012 Fontanafredda Seralunga D’alba is drinking like a champ right now, and for under $40 is about a good a deal you can get in the Barolo world.

 

HEARTY SEAFOOD:

This is also a sauce driven pairing in terms white or red wine, but because lobster, king crab, swordfish, etc. can be quite meaty and weighted you can go red for both sauce options. Personally, I prefer an oaky, buttery Chard with a broiled fish and white wine or butter based sauce. But it can’t be over the top in terms of oak aging (as many of the Cali Chards are) as the acidity and fruit have to stay in balance. Fox Run in the Finger Lakes makes a stellar Reserve Chard for under $20, and I simply love the Domaine Ferret Pouilly Fuisse. It may carry a somewhat hefty $40 price tag, but is flat out tasty juice.

If your seafood finds itself swimming in a sea of marina sauce, you can stick with the same red options from the pasta course. However, here is where you can get into some of the bigger reds as those meaty seafood selections can hold up to the weight of those dishes. A Super Tuscan or Brunello would be the traditional big red pairings, but if you have been dying to break open one of your aged Bordeaux or Napa gems… this is the time to do it. Renieri and Il Poggione are two of my favorite Brunello producers by far, and if you are digging for a big dog Napa Red, the Pride Merlot is a wonderful option here. Big, classic Napa fruit but with great acidity and super polished tannins make it an ideal food wine.

Whatever you do… make sure to open something special in the good company of family and friends this Christmas, as that is always the BEST pairing of the season.

 

Look What Just Popped Up in Mt. Kisco… A Kick Ass Steakhouse!

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As you may or may not know, Mt. Kisco is chock full of great restaurants and more are popping up all the time. There are the old school staples like Lexington Square Cafe, Crabtree’s Kittle House (technically Chappaqua but close enough), Cafe of Love, Eduardo’s and La Camelia. But over the last year or two, some newcomers have impressed as well such as Village Social, The Rose Room (the old F.A.B location), Westchester Burger Company and MTK Tavern. But the latest restaurant opening has by far been the most impressive and just what the doctor ordered for Mt. Kisco…Blackstones Steakhouse.

It is situated in that cool, sort of speak-easy, underground location across from O’Connors Public House on Main Street. Upon entering, there are beautiful wine display racks that flow throughout the first floor leading into the large bar dining area. The ambiance is on the tranquil side as you are somewhat secluded from the activity on Main Street. The only downside of the location is parking can be a little challenging.

Having tasted most of the appetizers from their extensive menu I can say that nothing has disappointed. However if you are with a group of people (6 or more) there is no reason not to go with the seafood tower. This decadent chilled platter is loaded with fresh shrimp cocktail, lump crabmeat, lobster, oysters and clams. Each item on the platter is tastier than the next and there is plenty of everything to go around. Best to pair this up with the Craggy Range Sauvignon Blanc from Marlborough, NZ….an absolute no brainer.

As for the meat, it’s tough to go wrong with any of their prime cuts (although I would avoid the veal chop). As a NY Strip fan, I think theirs ranks with the best in the area in terms of quality, preperation and presentation. It’s cooked and served on the bone and sliced up beautifully with just enough butter on the plate to keep it hot and moist without drowning in it as certain steakhouses tend to do. I like my steaks cooked rare plus, a new temperature I learned about, where the steak is bloody red on the inside but brought just to the point of being warm…and they nailed it! They have the Napanook Cabernet Blend from Napa (Dominus’ 2nd Label) for around $80-90, a great value at that price and a perfect accompaniment to a steak of this caliber.

So the bottom line is this… the service, ambiance and decor is all what you would expect from a high end steakhouse (oh yeah, I forgot to mention that this place is not cheap). But more importantly, the food has been really top notch both times I have had the pleasure of dining there, having nothing to do with the fact that both meals were on someone else’s dime 😉  So if you are tired of eating at the same old steakhouses that Westchester has to offer you may want to give Blackstones a visit.

Cheers!