A summer of BOTTLES with VINOVE SALES!!!
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Ready to discover the perfect pairing between wine and fish?
Enjoying a dinner with excellent fish is an occasion that deserves to be accompanied by the right glass of wine. Choosing the bottle is not just a matter of taste, but an art that can transform a meal into an experience.
The fundamental rule is that the body of the wine must be proportionate to the fish dishes. This means that delicate dishes require elegant and fresh wines, capable of enhancing without overpowering, while more complex preparations require wines with greater body and complexity, capable of balancing and completing the intense flavors of the food.
For example, with the arrival of the heat do you want to prepare a simple but particular dish such as mussel sauté? No problem. The main ingredient is molluscs, which are characterized by a soft consistency. Therefore, we need a wine that is not too full-bodied but that knows how to command respect.
We choose a curious bubble, Ezio Poggio's Lunatico , a sparkling white wine refermented in the bottle from Timorasso grapes, presented with the grounds. It is ideal to accompany mussel sauté: the freshness and flavor balance the softness of the mussels, enhancing the flavors of the dish.
Do you want to discover the bottles to pair with fish? => CLICK HERE , or continue reading to find out what to pair with super fresh recipes.
DISCOVER THE WINES FOR FISH DINNERS
What are all the rules for pairing fish and wine?
The art of pairing wine and fish is a science that requires time and dedication. It's not enough to just have the best wine or fish to create a perfect pairing. It is necessary to understand the characteristics of the two elements and choose the combination based on the nuances of flavor, aromas and textures.
The general rule is to choose light whites for delicate dishes such as appetizers and raw fish, while more complex whites pair better with fish-based main courses such as salmon or tuna. Don't despair if you are a red wine enthusiast: in this case too I have the pairing for you.
Now let's start with a dish that recalls summer: mussel sauté, a very simple dish to prepare, but with a particular taste, extremely fragrant and tasty. For these characteristics, we can evaluate a wine that is equally fragrant but at the same time tasty, in order to create the right balance with the mussels.
These molluscs are characterized by a decidedly soft consistency, which inevitably implies a wine with a structure that is not too full-bodied but with a strong flavour. However, you don't have to jump straight into white wines: the mussel sauté can be paired with a good rosé wine and, why not, also with a sparkling wine with character.
For a perfect pairing, I propose Lunatico , the latest creation from Ezio Poggio, a sparkling white wine with a base that comes from Timorasso grapes from the vineyards located in Val Borbera. On the nose, Lunatico is fine and crunchy. Although of limited intensity, it offers sensations of fragrant white fruit, hawthorn flowers and lime, with gentle hints of banana and yeast.
In the mouth, it offers an agile and slender, but not banal, sip, thanks to the balance between marked freshness and evident flavor, perfectly dressed in body and softness. The good persistence and the clean sensation left in the mouth invite the next sip. The combination with the mussel sauté is therefore perfect: the freshness and flavor of the Lunatico balance the softness of the mussels, enhancing the flavors of the dish without overpowering.
Try it and believe it: the result will be a taste experience that will win over you and your guests.
Lunatic Sparkling White - Ezio Poggio
Second fish recipe: seafood couscous, a rich and tasty dish, perfect for those who love the flavors of the sea and aromatic combinations thanks to its fresh and varied ingredients, including fish, crustaceans and molluscs.
An excellent choice to accompany this dish is Domaine Martinolles' Pays D'Oc Viognier Igp, a French white wine renowned for its aromatic character and elegance.
Viognier is a grape variety that finds its best expression in the southern regions of France. A wine in this category must stand out for its intense floral and fruity aromas.
Domaine Martinolles has achieved its objective. On the nose, this wine offers a complex and enveloping bouquet, while in the mouth it is soft and round, with a good structure and a persistent finish that leaves a pleasant sensation of freshness.
This profile pairs perfectly with seafood couscous: the minerality of the Pays D'Oc Viognier marries with the flavor of the dish, while its softness balances the consistency of the couscous. Furthermore, the fruity and floral notes of the wine add an aromatic dimension that enriches the tasting experience.
Pays D'Oc Viognier Igp - Domaine Martinolles
Do you want to pair red wine and fish? Then you need a Mediterranean fish, perhaps a nice baked sea bass.
Baked sea bass is a refined and simple dish to prepare, ideal for enhancing the delicacy of the white meat of this fish. A surprising pairing with this recipe is Ka Mancine's Rossese Di Dolceacqua Doc Beragna , a light Ligurian red wine.
To prepare the baked sea bass, start by cleaning the fish, removing the scales and entrails. Once rinsed, cut a lemon into slices and peel two cloves of garlic, crushing them slightly. Stuff the sea bass with lemon slices, a clove of garlic, a sprig of rosemary and a sprig of thyme, then season the inside with salt and pepper. Place in the oven for about 25-30 minutes.
Meanwhile, uncork the bottle of Beragna by Ka Mancine . With its balanced acidity and soft tannins, it does not overpower the dish. The minerality of the wine, typical of the Ligurian soil, pairs perfectly with the flavor of the sea bass, while the fruity notes add an aromatic dimension that further enriches the tasting experience.
This combination is ideal for those who want to explore new combinations. And then, let's face it: how wonderful is it to surprise diners by making them discover that red wine is an excellent option with fish?
Rossese Di Dolceacqua Doc Beragna - Ka Mancine
In conclusion, this pairing is an art that, if done correctly, can elevate any meal, the key is always balance: the wine must complement the dish, balancing.
Don't be afraid to experiment and let your palate guide you, see you in the next pairings!
