Fish 'n Baja
A brief note about wine and seafood. Usually a white wine is best for seafood because it has a lighter touch than some reds. Some of the best whites for this are also someof the hardest to get in the states but are well worth it.
Baja Mexico (and to a lesser extent, California) have some extremely good wines. Due to the drier nature of that region, the wines tend to taste a bit salty and are thus an great choice for seafood. The whites from Baja have a more prominant "saltiness" to them that works out very well.
Unfortunately, this region also has a very low production quantity with many of the wineries producing less than 500 bottles. The wines are a bit more expensive in the states, but increasing production is slowly decreasing prices. Despite the cost, pick up a nice Baja white for the next time you have some really good seafood and a special someone to share it with.
Posted by Ben at 11/13/2005 06:53:00 PM
1 Comments
Currently I'm working on a collection of personally recommended wines (red, white, blush, etc)... keep returning for a later posting.
Wines can be easily switched (as far as I know) during a meal. Just buy them by the glass instead of a whole bottle if you are in a smaller social setting...
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