What criteria should we follow when choosing wine to pair it up with the varied typed of fish we see every day? Let’s find out!
There was a time when fish was always accompanied by white wine... But today the times have changed. And so did the wine.
Modern stuff aside, we can’t stop to think about the main reason that makes us drink white wine with fish. Some fishes, when paired with some red wines, particularly the most astringent ones, leave a metallic taste on our palate.
Also, fish dishes tend to be lighter than meat dishes and there are more light whites than reds. We must keep in mind that fish dishes are often drizzled with lemon juice that adds an acidity that is more easily combined with a white wine. Therefore, when choosing a wine, we should pay attention not only to how the fish is cooked but also which sauce is being used.
Due to the sardines flavour and to the fact that its fat is evenly distributed in high percentages, I’d say it is almost always safe to ask for a dry rosé or a light red wine. I don't recommend a white. We must keep in mind that the typical sardines are accompanied by roasted peppers and baked potato. The some option of wines for mackarel and horse-mackarel, specially if they have come with a paprika dressing.
It’s funny, however, how the tradition in Porto, at São João festivities, is to drink red wine while eating sardines. Nowadays it is quite common to accompany sardines with red wine sangria across Portugal, especially at Santos Populares festivities.
When choosing a red wine go for the young, light bodied and fruity ones with little or no oak ageing period. And given that it is a hot weather, it must be served at the beautiful temperature of 15ºC. If you choose a Rosé, then it must be a dry and structured one.
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