[positano1]

Hi, I am having a dinner party and serving Roasted Monkfish tails wrapped in parma ham with creamy garlic potatoes for the main course. All of my guests are red wine drinkers and I wondered what red wine would compliment this dish the most? Thanks for your help.

[tickle]

First of all, I would like to know how you will be cooking the monkfish, just interested for new ideas. Leave the bone in if included, it imparts a lot of flavour and tenderness to the tail, the only part of this fish that is edible.

As for wines. I prefer white wine for a fish but if you have to make it red, for your guests, and I can understand that, make it a Chilean Cabernet Sauvignon, Only because Chilean wines are a favourite of mine.

Good luck with your dinner, positano.

Ms tick

[Curlyben]

Although monk fish is quite meaty, you still need a subtler red, such as a Gamay or Pinot Noir.
A more classic cabernet or shiraz would simply over power the flavours.

[positano1]

Thanks Pinot Noir it is