Seafood Celebration Dinner

Saturday, July 15 at the Angus Barn Wine Cellar 6pm social ‚ÄĘ 7pm dinner * $175 per person

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Join the cellar staff in celebrating the delicate art of pairing great wines with fresh catches North Carolina's coast and beyond.

Pairing wine with seafood isn't a difficult task. Think in terms of weight and substance¬ódelicate raw fish and light, briny shellfish go best with equally delicate, light white wines. Similarly, a piece of grilled swordfish will go better with a richer, more substantial white (and if the fish is served with, say, a red-wine reduction, a red wine may even be the best choice).

People often choose a white wine for fish, and with good reason: Most fish and shellfish have delicate, subtle flavors that call for an equally light wine. But coatings and sauces, even with fish and shellfish, often determine the perfect pairing.

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