Grilled Halibut with Bread and Pancetta Skewers
This last dish is a bit of a cheat, with the lovely, flaky halibut being enhanced by the sweetly salty flavors of pancetta. I love the combination here and the pancetta opens doors to red wines that would otherwise be off limits with halibut. Truthfully, one’s options do remain limited. This would be a brilliant foil for a bold rosé.
Two to try:
2000 Lopez de Heredia Tondonia Rosado Gran Reserva
2011 Guado al Tasso Scalabrone Rosato Bolgheri Italy
Comments
Greg
Wouldn't the Edmunds St. John Syrah (2008) be too tannic for the Salmon dish? By the way, this article comes at the right time for us since we do more fish at this time of the year.
Aug 18, 2012 at 10:21 AM
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