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blog swirl & savor

Two Great Pairings with Fresh Gulf Coast Drum

Beth Ribblett

When thinking about food and wine pairing, the goal is for the subtle nuances of the wine to compliment the predominant flavors in the food. So as I was deciding what to pair the with La Scolca Gavi, I went with one of the distinct characteristics of the wine, which is an almond undertone, and decided to go for a simple Gulf Coast Drum with Almond and Butter Sauce. The richness of the butter and almonds with the light, tangy lemon is the perfect pairing with the medium, sometimes almost oily texture of Gavi. Add some delicious Gulf Coast fish and you have a quick easy recipe that can be pulled together in about 15 minutes.

If you want to keep things even more simple, just saute the fish and serve with a squeeze of lemon and some fresh parsley.  But we'll need to change the wine to something a bitter lighter but with enough body to hold up to fried food.  The Domaine du Bagnol Cassis Blanc is a favorite pairing of mine with freshly caught fried fish.

The fish:

* 2 lbs of fresh Gulf Coast Drum
* 1/2 cup seasoned flour (1/2 t. mixed salt and pepper)
* olive oil or neutral frying oil

Dredge fish fillets in seasoned flour.

Pour olive oil into a large skillet until you have about 1/4 inch of oil in the pan. Heat on a medium flame; add fillets.

Saute quickly on both sides until lightly browned; do not over cook. Place fish on a heated platter.

The Sauce:
Makes 3/4 cup

* 1/2 cup butter
* 2/3 cup (2 ounces) sliced almonds
* 2 tablespoons fresh lemon juice
* 2 tablespoons chopped fresh parsley


Melt butter in a large skillet over medium-high heat. Add almonds; sauté 2 to 4 minutes until golden brown. (Do not overcook or butter will burn.) Stir in lemon juice and parsley. Serve immediately.

Serve with a nicely chilled glass of La Scolca Gavi!