In this recurring feature, members of the Court of Master Sommeliers, an international association of wine experts, suggest pairings for popular menu items. The sommeliers do not have a financial interest in any of their recommendations.
Here, Craig Collins, South Central regional manager for Italian wine importer Dalla Terra, based in Austin, Texas, selects a bargain and premium wine to go with seafood dishes.
Bargain wine: 2010 Hedges C. M. S. White, Columbia Valley, Ore.
Grape varieties: 75 percent Sauvignon Blanc, 20 percent Chardonnay, 5 percent Marsanne
Taste profile: This wine demonstrates a bright nose of grapefruit and orange zest with hints of grass and sweet peas on the palate. The high acid balances the touch of weight and creaminess on the back of the palate
Pairings: The high acidity of this wine works great with lightly fried or tempura shell fish.
Ideal menu item: Fried calamari with arugula salad and lemon wedge
Average wholesale case price: $120
Premium wine: 2010 Inama Soave Classico, Veneto, Italy
Grape variety: Garganega
Taste profile: This richly textured wine has a tremendous amount of depth, beginning with a strong, stone minerality. Lemon, ripe apples, white flowers, soft spice and a toasted marshmallow round out the palate and a crisp acid holds the wine together.
Pairings: Delicate fish and seafood dishes with a lot of flavor
Ideal menu item: Cioppino — Italian fish stew with fresh halibut, crab, and shrimp in a savory tomato and wine broth
Average wholesale case price: $132
