The art of wine pairing is the selection of wine that best complements the characteristics of the food we are about to enjoy, thereby enhancing all its nuances.
The enjoyment of a meal is multiplied with a good wine, for those who love this beverage created to convey sensations with every sip.
The process of pairing is widely used among oenology and gastronomy professionals, but it has also become very common among amateur palates who wish to make the most of the wines they are going to taste.
Good pairing goes beyond matching red wine with meat and white wine with fish, as nowadays we have a wide variety of grape varieties with very different characteristics that enrich this process, and it largely depends on the diner and the ingredients, so the possibilities are endless.
Today we are going to discover how to pair fish dishes with our excellent white wines from DOCA Rioja.
We must consider how we are going to prepare the fish. It is not the same when grilled or seasoned with strong spices, which will appreciate a robust wine, as when steamed with lemon, for example, which will require a more delicate and acidic wine.
Mild fish such as sea bass or cod will pair better with light whites like our young DOCa Rioja wine made from Garnacha Blanca,while more flavorful fish like tuna or salmon will become exceptional with full-bodied whites like our DOCa Rioja wine fermented in oak barrels of Garnacha Blanca..
The acidity of the wine will “cut through” the fat of the fish, help cleanse the palate, and enhance the flavors of the dish.
Our Garnacha Blanca wines with their refreshing acidity and notes of floral flavors contrast with the flavors of the fish and will make you appreciate them in all their splendor. But we know that when it comes to wine and gastronomy pairing, there are no fixed rules. The most important thing is to enjoy and not be afraid to experiment with different combinations… until you find the one that best suits you.
You can find our DOCa Rioja wines rangein our online shop.