In our previous blog we talked about our delicious oven baked monkfish and all the great health benefits it offers. However, as mentioned previously, the monkfish is not a food you should add to your regular diet, it is more of a treat to enjoy once in a while. A treat like that should of course be paired with a great wine that will complete your meal and enhance the flavours of the dish.
Whether you are a white wine lover or a red wine lover we have the perfect wine suggestions if you decide to try our oven baked monkfish.
If you are more of a white wine fan…
We suggest our Domaine Gueugnon-Remond Saint Veran. This wine originates from Burgundy, France and is a chardonnay blend. Buttery and complex, it has a pale gold colour when young that changes to an amber one over time. It is slightly oaked with citrus, peach, apple and vanilla hints. Served at around 11 degrees, its creamy body and impressive intensity make this wine a great match with our monkfish.
For red wine lovers…
Our suggestion for the monkfish dish is an Auntsfield Estate Pinot Noir Single Vineyard, matured for approximately 14 months. This deep ruby coloured Pinot Noir originates from Marlborough, New Zealand and has a strong blackberry and cherry aroma. For those of you who have some experience with wines, you might notice the more complex scents of cigar box, tea leaf, floral notes, dried rosemary and thyme which perfectly compliment the main aroma. This wine’s texture is rich and silky with flavours of spice and dark fruit under an elegant structure with seamless length. All grapes used to make this wine are hand harvested, hand-sorted and gently destemmed. According to Auntsfield Estate, this Pinot Noir is “Fermented with a combination of indigenous and cultured yeasts, careful hand plunging was utilised to gently extract flavours and tannins from the skins.”
Looking for something different, maybe a Sauvignon or a Merlot? Our wine experts will be able to suggest the perfect wine for the dish you decide to go for!