Verdejo Paired with Fish Taco's & Mango Salsa

The Wine

Bogarve, Lacruz, Vega, Verdejo, 2013

This fruity yet, dry wine made from %100 Verdejo, is made at an estate that has been operated continually since 1915 by the same family, and it reflects they know what there are doing. It’s rare that I talk about price so soon in the description but when I tasted this wine I knew it was one of the best values ($10.99) we might ever get and we bought all we could (the last 14 cases).

The color of this wine is a refreshing light green tinted gold that leads you to subtle aromas of pineapple, pear skin, and clean minerals as you swirl the glass. The first sip revealed surprisingly ample fruit flavors of Asian apple pear, quince, lemon curd and a touch of kefir lime, that wrap around a core of minerality and lead you to a tart pleasant clean finish. Refreshing as a starter, and structured enough to hold up to medium fair, really good with sushi and dishes with just a little spice. 

The Pairing

Fish Tacos with Mango Salsa

What you will need:

2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips

2 cups all-purpose flour

3 eggs, lightly beaten

4 tablespoons water

2 cups panko bread crumbs

Kosher salt and freshly ground black pepper

Vegetable oil, for frying

1/2 head savoy cabbage, finely shredded

1 bunch cilantro, leaves picked

1 bunch chives, chopped

3 limes, cut into wedges for garnish  

For the Pink Chile Mayonnaise:

1 cup sour cream

1 cup mayonnaise

3 chipotles in adobo

2 tablespoons of adobo sauce

1/2 lemon, juiced

Kosher salt and freshly ground black pepper.

For the Mango-Radish Salsa:

2 limes

2 mangoes, diced

4 to 5 red radishes, diced

1 red onion, diced

1 tablespoon chili powder

1/2 bunch fresh cilantro, leaves chopped

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

How to make it:

Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs, season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.

Prepare the pink Chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.

Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these segments into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.

To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink Chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve. Adapted Recipe courtesy of Tyler Florence

Cheers The Wine Guys