Hungarian White Very Good with Indonesian Sea Bass

We had more fish on the barbecue this evening.  We cooked a Rick Stein recipe called Char-grilled Butterflied Fish and we used fresh sea bass.  The dish is from Indonesia and the fish is marinated in shallots, garlic, chilli, galangal, ginger, turmeric and tamarind water.  It is served with Sambal Matah, whose dominant flavours are lemongrass and shrimp paste.  We drank a bottle of Lake Velence Grüner Veltliner 2008, a Hungarian white from the Sunday Times Wine Club.  We’d had a previous bottle of this wine with Pork in Cider (see 31 March 2011) and found it a reasonable, but not stunning match.  Interestingly, the Wine Club suggest it goes well with mildly-spiced Asian dishes.  We thought the wine was a very good match with the fish, but even more so with the Sambal. The strong flavours from the shrimp paste and lemongrass brought out the apricot flavours in the wine, whilst on its own the apple was more pronounced.

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