It`s that time of the year, to start again eating LAMPUKI.
Known also as mahi-mahi, dorado or dolphin fish. It is a fleshy & versatile fish which can be cooked in a number of ways: pan-fried, oven-baked, poached, grilled, barbecued, smoked or even raw as a carpaccio. It can also be stuffed, covered with herbs and spices or served up with a variety of sauces.
Each of the cooking processes can alter the flavour and, sometimes also the texture. So when it comes to pairing it up with a wine, there are many things to consider.
Basically, a good rule of thumb is that the heavier the flavour of the finished dish, the fuller the wine needs to be; whereas lighter, cleaner-flavoured dishes need light, clean-tasting wines.
However the classic dish has to be pan-fried with olive oil & garlic and served with a tomato caper sauce, accompanied with house-cut chips and Maltese Bread.?
With this dish, I would pair a soft, full-flavoured white wine like a Piemonte Arneis or a Viognier, a white Burgundy like Chablis, a Californian / Spanish Chardonnay, a Langhe Rosato; elegant, velvety tannins and a long finish. Even a slightly chilled bottle of light-bodied red like a Dolcetto d`Alba or a Pinot Noir, or perhaps a Brachetto or a Frappato.
