When what you're eating contains a lot of acidity — whether from vinegar, citrus or other fruit — then you need a wine with a correlative level of acidity, too. If the wine is low in acidity, it falls flat on the palate and won't do anything to modulate the acidity in the food. It's counterintuitive, yes, but the two acidities pummel each other down; in fact, they need each other. There is lots of acidity in this dish (tomato, lime), plus fat; high-acid wines are the rule. One even comes from Texas, familiar land for catfish.
Reported by ChicagoTribune 27 minutes ago.
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