Combinações Inusitadas de pratos e vinhos portugueses.
Unconventional Pairings of popular Portuguese wines and dishes.
Cod and wine are always a topic of conversation and discussion. What is the ideal wine? Whether white or red wine. References to other types of wine such as rosés and sparkling wines enliven the debate even more.
And there is so much to tell, further fueling the dispute. Starting with the infinite variety of codfish preparations that are highly esteemed by the Portuguese. Fresh cod is rarely used. The most popular is salted cod, which is then soaked and used to make recipes ranging from cold cod salads to grilled and baked cod to baked cod dishes.
From tail to head, everything is used. Faced with so much "it depends", it is difficult to know how to pair cod and wine. And this leads us to a great and authentic dilemma. And what wine, a single type of wine, fits most codfish dishes? Maybe red wine! With some dishes it is conventional and bold, with others it is more consensual. The right way is to choose velvety red wines of light to medium body, juicy, with some acidity and polished tannins, served between 15ºC-16ºC (59˚F - 60.8 ˚F). If the wine has wood and it is very discreet, then it will serve perfectly.
Manuel Moreira recommends:
As you can see, very often breaking the "rules of pairing" can lead to even more interesting experiences enhancing both the food and the wine.
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