pair Sable fish with wine?

[mikeI]

Sable fish, is like no other from our pacific waters.

i was curious ,, i wanted to pair it with a bc wine, because it is a bc product,, and have a hard time trying to decide.

tuff fish to stand up to.

any recomendations. for the smoked or unsmoked versions of the fish.

very heavy duty flavors with sable fish,, i was thinking mission hill chardonay or a dry rieseling.. i got no idea,, please help... friends coming over for dinner next week.

[rlibkind]

With unsmoked sablefish, can't go wrong with any decent riesling, even a slightly sweet one, i.e., the BC equivalent of a spätlese, if such exists. With smoked sablefish consider a drier sparkling wine.

[Sam Salmon]

I agree with the suggestion for a Riesling-Gehringers Bros would be my choice since it's off dry without being too flowery.

Not a Chardonnay fan maybe a dry Ehrenfelser instead, Gehringer has one of those too.

Can't think of anything here that matches a Spätlese though.

[wattacetti]

Or you can also think of getting some of that artisanal sake from Granville Island.

I'd throw in some of the St. Hubertus whites in as a suggestion. What else would accompany your fish since that's also going to throw the pairing.

[SBonner]

La Frenz Semillon would work very well with the sable fish (unsmoked). A smoked version is great with Gewürztraminer (Dirty Laundry or Wild Goose)

Stephen Bonner

[eatbc]

Of course, if you flavour, spice or sauce your fish in any way that will change your pairing options.

Many good BC "aromatic" varieties with some body will work well with Sablefish. I really like CedarCreek's Dry Riesling or Sumac Ridge's Gewurztraminer (which is a little sweeter, better for the smoked fish)

A good Pinot Gris would also work. We do that grape so well here in BC. Try Mission Hill's Reserve.

All these wines should be easy to find.

[mtigges]

I absolutely LOVE sablefish, but can't offer any intelligent contribution regarding wine pairing.

Sorry, for going off topic, but I wanted to relay that planked sablefish (I used cedar, but I suspect alder or cherry might be even better) is unbelievable.

I marinated in a vermouth soy brine for about a day and then in a medium grill (~400 IIRC) for about 20 minutes or so (it was still underdone could have used longer). I actually thought it would overpower it, but nope, it was amazing. Try it.

[run2eat]

I like eatbc's picks above and agree with

Many good BC "aromatic" varieties with some body will work well with Sablefish

Speaking of spice, sauce and sablefish. I enjoyed an extraordinary pairing this last summer of unsmoked sablefish in a fennel-cream sauce, paired with a superb dry Vouvray. Yummy but not a BC wine (and I don't think our Chablis comes close to a Vouvray).

Depending on the sauce, a fruity, lighter pinot noir may be nice?

For aromatic BC whites, I'm really loving the Golden Mile 5th element right now.