So, Three Cabernets Walk Into a Seafood Restaurant

Wondering what the punch line is going to be? Yea me too. I always encourage people to drink what they like. But seafood and Cabernet Sauvignon is not a pairing I am likely to suggest. Yet, these are three very different wines of Cabernet, a California, a French and an Italian. How did they enhance a fabulous dinner?

The Wine: Three made with Cabernet Sauvignon $$-$$$

The Food: Seafood, Raw, Sauteed and Woodgrilled

The Place: Fin Rawbar Kitchen Montclair NJ

Cabernet Sauvignon is generally a big rich wine, especially when from California. The Jordan which has gained much critical acclaim is 100% Cabernet. It is great for steaks and hearty meat dishes, a fabulous wine but it overpowers anything that comes from the sea. Was it good yes, but it took center stage, I like my wine in a supporting role.

The Château Garraud, a Bourdeaux of the Pomerol region is actually mostly Merlot, with Cabernet Franc and Cabernet Sauvignon. It has abundant well balanced flavors but to me still too rich for fish. Perhaps a marinated tuna or mako steak would stand up to this wine, but anything else I think will be overwhelmed.

My friends brought those two, I'm glad they drink what they enjoy. My contribution was something different.

The Rocca di Frassinello Le Sughere, a wine from Maremma, Tuscany, by the sea, actually had potential. Made in a Bourdeaux blend style but with Sangiovese, Merlot and Cabernet Sauvignon. Since most of the cuisine there in Maremma comes from the Atlantic the wines in that region are made for fish. It actually worked. Very well.

As did a white, Argiolas S'elegas Nuragus di Cagliari, a Sardinian beauty we adore, that we brought along for the ride. Was actually the best of all for the evening.

The dinner at Fin was exceptional. From a round of beautifully fresh oysters through several fish dishes, everything was perfect. Highly recommend this place.