Sablefish Wine Pairing

Recently I cooked sablefish for the first time, and on the advice of my local fishmonger I kept it simple. Indeed the fish was already fairly rich in comparison to halibut, so just a little salt and pepper, olive oil, and lemon juice did the trick. I opted to slit and crisp the skin ala Gordon Ramsay’s crispy salmon which made for easy cooking.

Since fresh sablefish is a rarity around my town I cracked a bottle of wine even though I was the only one eating — you have to treat yourself once in a while! I didn’t plan far enough in advance, so the only wine cool enough to serve was a Lake Breeze Pinot Blanc that I had put in the fridge the day before.

The slightly sweet mixed with citrus notes of this particular Pinot Blanc was a decent pair with the rich sablefish, but in hindsight I could have gone for something a little more tart like the Lake Breeze Pinot Gris or Semillon. On the red side of things a nice Gamay or Pinot Noir would have also done the trick.

Any thoughts or suggestions? Cooking is not my forté.