Quote Originally Posted by Vikki View Post
It is perfectly OK to serve red wine with the meatier fishes, (sturgeon, tuna, shark & swordfish), as long as the wine is light/medium bodied, and low on the tannins. Would I order the Merlot? Hell, no! Red wines set off killer migraines in me. A Chardonnay with a buttery taste would be more to my liking. If the wine pairing is more than you can handle, just order champagne, (chicks dig that)!

I do know of a nice swordfish w/herbed bacon crust recipe that does not involve a crockpot or deep frying!
OK, one of my FEW pet peeves in this world- booze snobs and/or elitists.

You know what the BEST wine in the world is? It's the one that YOU personally find the most satisfying.

Same holds true for hard liqour and beer.

My FAVORITE personal wine is santa margarhita(sp) pinot grigio- I'll drink it with anything on a plate or in a bowl.

That and gimme a '97ish Silver Oak Cab and we're in good company