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For me, the perfect old new year with wine and seafood takes place on the coast of the warm sea under the sky of the tropics. This is a purely personal opinion of the author, and I do not count on the consent of the majority of compatriots.
However, snow outside the window, fireworks, a green Christmas tree will also serve as an amazing backdrop for sea food and grape nectar. While wine and fish pairings are considered classic, it’s helpful to learn a couple of subtleties of choice.
Why wine sets off the taste of seafood well
As a general rule, the best food and wine pairing is the wine you like and the food you love. For the most part, you’re bound to enjoy both, no matter what you eat or drink.
This is largely due to the fact that seafood dishes have a delicate, delicate taste that can be overwhelmed by harsh high-strength drinks or bright beer. Although I like shrimp beer. Especially in the summer.
I don’t have a scientifically based answer to the question “why wine sets off the taste of seafood”. I mean, you can’t say, for example, like this: “Seafood contains a substance such and such with a chemical formula such and such, and wine consists of elements such and such. When combined, they act on the taste buds of the middle part of the tongue, which gives a signal to the brain to produce the hormone of pleasure.”
I did not find anything like this, having spent a lot of time researching various sources. If you know the answer, feel free to write it in the comments. I will be grateful.
I offer my own versions of why seafood goes well with wine:
- Experts in the field of gastronomy argue that the main rule for combining a drink and a dish is the equality of the intensity of taste. Wine and gifts of the deep sea have a soft and delicate taste, do not “clog” each other.
- The light contrast of wine “sourness” and sweet meat of shellfish or fish is the very sensation that gives pleasure. Lemon plays the same role in a duet with fish.
- Both products are included in the famous Mediterranean cuisine, recognized as the healthiest in Europe. The waters of the warm seas wash the coasts planted with vineyards, and the geographical “kinship” of food creates a harmonious union on the dinner table.
- It’s just delicious. And that’s it.
This pair is traditional for Italian cuisine, which has long been loved by Russians. However, for example, in Japan, the country of seafood lovers, it is not customary to drink wine with them.
What strength wine is better to choose
The alcohol content in wines is in the range of 5,5-24%.
The strength of the selected wine depends on the time of year, the situation, the weather and your personal preferences. Keep in mind that wines below 10% tend to be light and sweet. If the strength on the label is above 15%, it is a fortified wine.
For lovers of exact numbers: take wine from 8 to 14%. In summer, take 8-10%, in winter, respectively, 10-14%.
red wine
The main rule is to coordinate the texture of seafood with the bouquet of wine.
Lighter seafood dishes pair well with lighter reds like Grenache, Syrah, or light Pinot noir. Heavier seafood dishes, such as swordfish and grilled tuna, stand up well to bold red wines such as Gamays.
The light red wine category and light red varieties pair well with salmon, tuna, marlin, mackerel, bluefish or other fatty, meaty fish with a bright flavor.
Chianti with spaghetti and clam sauce or octopus stewed in tomato sauce is perfect.
Be careful: avoid pairing red wines with spicy seafood dishes, which together give off an unpleasant metallic taste due to the iron content of red wine.
Rosé is a good choice for tomato based seafood soup like cioppino or zuppa da pesce. And pay attention to the color harmony of reddish shades!
White wine
White wine is considered the best accompaniment to fish because of its high acidity, which embellishes and sets off the flavor of seafood like a drop of lemon juice.
Instead of general recommendations, I will give specific combinations that meet all the requirements of high gastronomic fashion:
- Shrimps. Boiled whole, salad or cocktail calls for a simple wine such as Pinot (Pino), Sauvignon (Sauvignon), Sémillon (Sémillon), sherry Fino (Fino) or a glass of Prosecco (Prosecco). Serve the shrimp cocktail with dry riesling or fruity rosé. For dishes with garlic, I suggest Sauvignon Blanc (Sauvignon Blanc) and other white citrus varieties.
- Lobster is a very tasty seafood dish. Despite the hard shell, it is usually delicate in taste. Pair it with cool Chablis and enjoy your dinner.
- Sea bass is more like a steak. I suggest a sour, bright white wine like Pinot Gris to evoke the taste of fish cooked in oil.
- Bubbles in champagne or other sparkling wine perfectly emphasize the saltiness of oysters. Oysters, of course, must be fresh.
- Like the yellowtail, the eel is another classic sashimi fish. It’s meaty and bouncy – perfect for a mouth-watering white Burgundy.
- Sauvignon Blanc contains the same grassy, crisp notes as scallops. In addition, the acidity of the wine contrasts nicely with the softness and aroma of the little creatures.
- Muscat varieties, such as Muscat Massandra, are ideal for seafood – especially tilapia.
- Trout is often salty, but not too dense. Pairs well with Spanish ALBARINO (Albariño) or Portuguese Verdelho (Verdelio). These varieties will also refresh the taste of shellfish and mussels.
- Crab has a spicy and sweet taste. It will open even brighter with Riesling, which has a sweet and fruity aroma.
Champagne is recommended to be served with any fried delicacy, as its freshness dilutes the salt and oil density.
In conclusion, I would like to add that a fish table and a natural grape drink will not only create an elegant and festive atmosphere. These products are included in the famous Mediterranean diet – the feast will not burden the stomach and add energy. Walk, dance, love!
Write in the comments what seafood was on your table on a festive night? What wine did you buy?