Pan-Fried Trout and a NY Riesling

Pairing:  Pan-Fried Trout and Hazelnuts with 2014 Knapp Riesling

Food:  After all that holiday cooking, it’s nice to have a simple, easy-to-prepare meal and something very different from turkey. This pan-fried trout fits the bill on both of these accounts. Whole trout is not always available in the supermarkets, so when we see it, we snatch some up and put them in the freezer. Trout freezes beautifully. For this meal, using a heavy skillet, pan fry the fish in butter and a handful of hazelnuts (whole or halved). Ours is served with brown rice pilaf and broccoli. Simplicity.


Wine:  A gift of wine is always appreciated in our household, particularly when it comes from a brother who really knows his way around the many landscapes of wine. This 2014 Knapp Riesling is from the Finger Lakes Region of upstate New York, a well known wine area where Riesling is king. Some of the best Rieslings made in the United States come from here. Thanks, bro!


Tasting:  This demi-sec (off dry) wine has a lovely pale gold color. Ripe cantaloupe melon is prominent on the nose. And there is a pronounced flavor of that same orange melon along with honeysuckle blossoms and hazelnuts (likely brought out by the buttery hazelnuts in the dish). Very nice!

Other Foods That Pair Well with This Wine:  Asian Cuisine, Bluefish, Apples, Blue Cheese, Brie, Curries

Other Wines That Pair Well with This Food: Chenin Blanc, Chablis, Pouilly-Fumé, Champagne.

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A Source:  The winery itself.