Summer is nearly here and many of us are yearning for cool, crisp whites. Already sales of Pinot Grigios, Sauvignon Blancs and Rieslings are climbing. This is a good time to try out some other wines you might not consider during the colder months.
Recently, my wife and I decided to make broiled mahi-mahi with mango salsa for dinner. Normally, I would probably pair this meal with a semi-dry Riesling to compliment the hot spice and sweetness of the dish. Then I remembered a wine I recently tasted, a Rosnay 2009 Vouvray which is made from the Chenin Blanc grape. It is one of the best value wines I’ve ever sampled. This wine made a startling impression on me as a casual sipper, but I was curious how it would pair with certain foods.
The wine paired beautifully with the mahi-mahi. The floral, lemon-peach nose carries through as you taste the wine and the sip brings a subtle taste of honey as well. The wine did not overpower the fish and actually helped to tame some