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As always – enjoy the wine and friends you’re with (in moderation). I know that you may be thinking, ‘oh no – not more wine pairing rules’, but that’s not my intention. Now, I think we all know the general rule of thumb is to pair seafood with white wine only. I outlined some of the more popular pairings above but in general, when cooking: use sweeter types for shell fish, moderate dry for cephalopods ( squid , shrimp , octopus , etc. The point I want to get across is that there are some natural pairings for wine and fish and that they can be enjoyed whether it is cooked on the BBQ, at the beach or at home. Place on tinfoil on a baking tray, or in a cast iron dis, Add some spring onions chopped, dill or fennel or parsley, (whatever is handy), Butter, white wine, olive oil, (as much as you think – practice makes perfect), Cover the fish by wrapping over the tinfoil, or cover the dish with foil, Into the oven at 180 for about 15 minutes, or under a heated grill, Use the juice as your sauce and mop up the juice with a bit of fresh soda bread. 3 were here. Meylers is a well known fish shop located in the ‘Bull Ring’ at the heart of Wexford town. By the way, I should add here that, Green Acres and Meylers are open for business for a few hours every day during the current restrictions. A recent visit to Meylers Fish Merchants here in Wexford, prompted me to correct that. There may be several different fish and shellfish within a dish, plus vegetables, fruit, etc. (This can be put on a barbecue either, just use extra foil so it doesn’t leak). However, when it comes to pairing wine and seafood in particular, I don’t think I have covered that topic. Strong tannins in wine can overpower the delicate flavours of the fish (rosé or reds with good acidity can handle strong flavoured fish also). ), dry for fatty fish, and not so dry for fleshy fish . Thanks to my friend Linda in Meylers Fish Company, I can relate to you, a little of why some fish taste different from others. By the way, recently, I posted a quick crab claws recipe on our social media channels so I’ll re-post it here as an image. Each type of wine will give what you cook a different flavour. What makes a fish different to other types of meat is that their muscles are layered (facilitating swimming) rather than bundled (connected by tissue). Jimmy Meyler who is the owner of this iconic 3rd generation family business talks to us about the family shop. I just want to offer a few simple guidelines that you might follow, which will improve your dining experience. to consider when you are choosing a wine. GPS : 52.337347,-6.458934, Your Questions Answered About Cooking with Wine, In Defence of Drinking Alone During a Coronavirus, Summer Red Wines, Aromatic Whites, and a Rosé. During the war she would buy and sell fish, working as a street trader and distributing all over Co. Wexford and beyond. Whilst it’s true that white wine will often pair well with seafood, it’s far from the whole story. There are two types of fish – white fish and oily fish. Meylers Fish Company, Wexford. Whilst it’s true that white wine will often pair well with seafood, it’s far from the whole story. Before I finish, I want to share my experience of a recent Turbot dish that I cooked myself. As a guideline, try and match the flavour of your wine to the strongest flavour of the dish, but consider how it will pair with the mildest flavour too. We are both operating an order and collect/deliver service, so if you want us to drop your wine order down to Meylers for collection, or vice versa – we will be delighted to assist. Wine and fish are, of course, both a personal taste but it should be said that good pairing is driven by the chemistry of their individual characteristics. Meylers Fish Company Ltd. is a third generation family business, currently run by James Meyler. It matched perfectly with Meylers’ fresh turbot. They can be flakey or firm and the flavour profile can also vary depending on the type of fish. Meyler's Fish Company is a Wexford based business, specialising in fresh fish, smoked fish and shellfish. Meylers Fish Company Ltd | Common Quay Street Co. Wexford | Fish - Wholesale I share the ‘instructions’ below but I want to mention the wine first. In this post I want to suggest that when pairing a wine with seafood, you consider the type of fish, any spices added in its cooking and even how it has been cooked. Established in the 40’s, the business was originally established by James’ grandmother. Their is nothing like the experience and comfort of dealing with a long established honest and personal family business. Lighter flavour profiles = light bodied white wine, stronger flavour profile = medium bodied white or red with soft tannins. The composition of the muscles in a fish, its diet and its habitat will influence its texture and taste. Oily fish have a firm texture compared to white fish and a distinctive taste. Still in the kitchen, here is a link to 10 quick sauces for fish, from foodandwine.com. Situated in Wexford town we can offer our customers the very best in service and customer care throughout the retail, fleet, commercial, agricultural and wholesale markets. Now, I think we all know the general rule of thumb is to pair seafood with white wine only. They usually have darker flesh and a strong flavour. In the next section I will suggest some natural pairings for you to try. A recent visit to Meylers Fish Merchants here in Wexford, prompted me to correct that. All I can say is that the brand of wine is not near as important as the type, to match what you are cooking. If there are a few people eating with you (at a distance, of course) and you can’t decide what wine to open, or everyone at the table is eating something different, open a bottle of nice Champagne—it’s one of the most food-friendly of wines. Not that I want to debunk that common held wisdom, but I do want to add some considerations. I paired the turbot dish with an Elgin Vintners Chardonnay (€26 in Green Acres) which was fleshy, elegant, and full bodied – similar to a decent Chassagne Montrachet or a well-developed Meursault. The acidity in wine cuts through the oil or fat and the fishy taste of the seafood. Flat white fish: Dover sole, lemon sole, plaice, megrim, witch, turbot, brill, rays, Round white fish: bream, cod, gurnard, haddock, hake, John Dory, ling, monkfish, whiting, White fish with slightly oily flesh: grey mullet, red mullet, bass, Oily fish: mackerel, sardine, herring, salmon, sea trout, Molluscs: clams, razor clams, cockles, mussels, oysters. Pairing wine and various foods has been the topic of many of our previous posts here on this blog. Greenacres, Selskar, Wexford, Ireland. White fish have a more delicate texture than oily fish.

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