Food: Swordfish steaks (about 1″ thick) are oiled and seasoned, then cooked on a grill pan for about 6 minutes on a side, shorter or longer depending on individual tastes. The salsa is homemade or your favorite, with the addition of canned or fresh peaches. The rich fish plays nicely off the spicy/sweet flavor of the salsa. Serve with sides of your choosing.  We enjoyed peas+carrots with brown rice pilaf.

Further pairing: Since we don’t consume an entire bottle of wine at a meal, we need a good pairing for later in the week.  The wine also paired well with Pork and Vegetables  in Tandoori Sauce.

Wine: The Languedoc-Roussillon region of France provides us with Michel Gassier’s Costieres de Nîmes Nostre Pais White, 2011   Like most wines from the south of France, this is a blended wine. This particular wine is composed of 90% Grenache Blanc, 5% Roussanne, and 5% Viognier. This wine proved an exceptional pairing with this swordfish.

Tasting notes:  This full-bodied white wine has a delightful nose of melon and honeysuckle. On the palette, one can taste melon, honeysuckle, pineapple, and hints of stone fruit, particularly peach, likely brought out by the peach salsa.

Read more: http://www.michelgassier.com/en/our-wines/nostre-pais/blanc.html

A Source: wine.com