When suppertime rolled around Sunday night and I had an open bottle of a favorite red wine standing by (2008 Closerie des Alisiers Hautes Cotes de Beaune), I decided not to trek down to the cellar for another bottle - even though what was coming out of the oven made the choice a bit incongruous
It was fresh flounder filets, rolled into fat little packages, capped with sliced Tiny Tom tomatoes and baked under a sheaf of parchment paper. Also on the plate, a slice of potato tart from a photo shoot earlier in the week, and a bundle of the season's first native asparagus bought that morning at Wilson Farms.
I knew the wine to be light, fresh, and juicy - certainly lighter than any number of whites one might replace it with. It seemed like a perfect time to revisit the question of whether red wine and fish can routinely make a successful team or whether the old rule that enjoins avoiding the match-up is worth heeding.
The answer: you can happily sip red wine (at least this red wine) with your fish (at least this fish) . . . you just can't sip red wine with fish and asparagus!
Stephen Meuse can be reached at firstname.lastname@example.org