- Reply by EMark, Apr 26.
Welcome to the Fourum JG58. I'm sure that there are a lot of contributors, here, who will be happy to help you out. Let us know what you are serving, and I'm sure you'll get lots of help. Remember, though that details are sometimes important. Just saying that you are serving fish is pretty broad. Does that mean that you are serving poached sole filets with a very light lemon/thyme sauce, or does that mean you are having red snapper Vera Cruz style?, Very different.
Oh, I just noticed one more thing in your post. I lot of people here, and, obviously, I am one of them, will bristle at the concept of a "right" wine to pair with food. What is "right" is what you like. So, if you like Chablis with that poached sole then that is great. If you like Nebbiolo with it, then that is equally great. The fact is when you ask for recommendations on a wine match for a given plate, the responses are indicative of what various other people like. They are opinions, and, like belly buttons, everbody has one.
- Reply by jtryka, Apr 28.
Welcome JazzyGirl! I have similar challenges with pairings, but my issues is that I really only drink red wines, which makes it somewhat more of a challenge with seafood or poultry, the traditional white wine dishes!
- Reply by Welkja, Apr 30.
Welcome, Jazzygirl! Pairing wines can be somewhat intimidating at first but certain rules start helping you make sense of appropriate pairing. Always try to pair wines with the dominant flavor in the food. Pork might be good with one wine but barbecued pork would be better with a much different wine. There are websites that help with pairing of food as well as apps that could help you. Good luck! It becomes fun after you learn basic rules. Again, as said by EMARK above, if you like the wine with the food, the pairing is right for you, which is all that matters!