Taking a hint from the Spanish, I say yes to red wine with fish! Now that is not an unqualified proclamation; in keeping with the Spanish sensibility I look for a light, dry, unoaked Red. A slight chill on a simple Tempranillo would readily do. Think of paella bursting with shrimp & saffron. Or entertain thoughts of Camarones al Ajillo with asparagus (as pictured) surely they are best paired with a wine with enough flavour to keep in step with all the subtleties complex dishes have to offer.
When selecting a Tempranillo for fish & seafood look for the cosecha not the crianza, cosecha is the younger more approachable of the two. Also try a Garnacha, a Rosé better known to English & French speakers as Grenache. Dry and crisp, Garnacha will enliven your palate as you share the good life with family and friends. Fish no longer needs to respond only to Chardonnay! And now hasn't life just gotten a bit tastier?
Copyright © Mick Huerta 2012. All Rights Reserved.
http://mickhuerta.blogspot.com
All Accordin' - Travel, Culture, Food & Wines!
No comments:
Post a Comment