* Recipe: Lime-Orange Catfish
January 2002: page 108

Scott's Wine Suggestion:
This recipe may be light, but it's still full of flavor. So waltz into your local wine shop, and select a wine equally as light and flavorful. To play off the citrus flavors, stick with something like a Pinot Grigio (or as the French call it, Pinot Gris). Although the grapes have old-world roots in France and Italy, respectively, there are wonderful examples being produced in California, Washington, and Oregon.

You might want to serve the ever-popular Chardonnay, but in this case, its big, oakey flavor will overpower the catfish. By design, Italian Pinot Grigio and wines produced in a similar style tend to be relatively dry whites with crisp acidity, making them the right match for the catfish. In addition, their bright fruit flavors will complement the bold citrus presence of lemon and orange. On the other hand, French Pinot Gris tends to have a little more body and character than its Italian counterpart. Yet it's still not as big as most California Chardonnays. Whether you choose a French or American selection, either will still work well with this recipe.

• 2000, La Famiglia di Robert Mondavi, Pinot Grigio, California
• 1999, Saintsbury, Pinot Gris, Carneros, California
• 2000, Hedges, Fumé-Chardonnay, Columbia Valley, Washington