Bag in box, Private Label wines www.cortahojas.com.-/ Easter is coming and the Catholic tradition invites reflection and with it eating fish. Given this culinary scene in CH we have wanted to give some recommendations to avoid mistakes in the type of wine to consume and accompany the dishes. Generally, it is estimated that seafood should always be served with white wine. But sometimes that red is a very good companion.
Everything will depend on the type ingredients or sauces with which it is to cook fish or seafood. Sometimes the best pairing goes for pink, and even a young red. Here are some tips to avoid mistakes:
-If your choice is to cook seafood and grilled seafood, is recommended pairing with dry white wines and dry rosé wines. It is also a good choice to accompany it with white wine, sparkling or champagne.
-If you are cooking a fish with few spices a marriage with light white wines are recommended. If the preparation is fish with red sauces, the most successful wine is a red wine.
-If your preparation will be geared to a more pronounced flavor fish and he will accompany grilled crustaceans, molluscs or a white wine is recommended body.
-If fish or shellfish are spicy white wine is best stored in wood.
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