05 May 2010

Haddock and Pinotage

Chris Stenberg's favourite fish recipe is halibut with a red pepper puree and bread crumb crust. But what to drink with it?

He says

I didn’t feel like going the obvious road of Pinot Gris or Chardonnay with halibut. It’s tougher and more rewarding to find a red that goes with the delicate halibut. In this case I chose the Stoneboat Pinotage Solo 2007 served slightly chilled (20 minutes in the fridge), which if I may toot my own horn for a minute, was a great choice. The Pinotage was a nice compliment to the red pepper puree. The wine was interesting enough, but not overwhelming, and I think it tied it all together quite nicely.

Read the full story at chrisstenberg.com

1 comment:

  1. I'm excited that you have a site dedicated to Pinotage! Where I am from in the Okanagan Valley this is a pretty rare and treasured grape.