The careful cooking method concentrates and enhances the distinct flavours of fish and seafood. Spring onions and ginger complement the peppery lemon notes. A wine-choosing challenge!
Pairs nicely with
- Medium-bodied to robust Grüner Veltliner (Smaragd, Spätlese): from primary rock sites (e. g. Wachau, Kamptal, Kremstal) which give mineral notes to the wine. This, combined with fine acidity, is key for elegance and refinement. Ripe fruit aromas and flavours, sweetness and the typical peppery notes round out the taste. All of these components can also be found in the dish. A wonderful connection! Steamed fish also tastes excellent also with a mediumbodied Riesling.
- Medium-bodied Burgundy varietals – Grauburgunder (Pinot Gris), Weissburgunder (Pinot Blanc), Chardonnay: matured in large casks or small oaked barrels. Not ideal with fish because of too powerful and intense characteristics; but absolutely classic with steamed seafood dishes. The aromas and flavours meld wonderfully, and the smooth, velvety texture charms the palate.
- Medium-bodied Traminer: The typical flavour of roses can be adventurous – and exciting! – with lobster or jumbo prawns. However, it does not suit fish very well. The Traminer should not be too sweet or heavy – otherwise the floral tones will be overly dominant. Unconventional and daring.
- Medium-bodied Sauvignon Blanc: The flavours of ripe mangos, papayas and passion fruit in combination with steamed fish or seafood with ginger is exotic and pleasurable.