Perfect Pairings: Pan-seared trout and Pennsylvania Chardonnay
Spring is all about light, simple meals that can be on the table in minutes so you can enjoy more time (and an additional glass of wine) outside in the fading light. Pan-seared trout is an inspired choice. This mild fish is transformed into a textural marvel once a quick sear turns the skin crispy and the flesh flaky.
Chardonnay is a dream pairing, with its aromatic complexity, medium body, and buttery notes. The wine will bring out the earthiness of the fresh-water fish while also providing an intriguing contrast to the briny, vivacious salsa, a combination of fresh tomatoes, capers, olives, onions, and herbs.
To get this elegant dish to the table, you’ve only got three tasks: chop, sear, and pop the cork. Add a fresh baguette or a side salad and dinner is served.
To learn more about PA Chardonnay and other tasty pairings, click here.