The revelry is there, the table is set, the smoke and aroma hang in the air, enticing connoisseurs to the annual ritual of the sardinha assada or sardinhada in Portugal.
Considered a true national passion, in Portugal, the sardine is a true vice for many.
Although it can be enjoyed all year round, it is in the summer that it gains prominence. In June, during the big popular saints' festivities all over the country, it cannot be missed.
The grilled sardine is a landmark of traditional Portuguese cuisine and was even a finalist in the election of the 7 Wonders of Gastronomy of Portugal in the category of fish dishes.
Experts agree that the really good sardines only appear in July and for excellent quality, it is necessary to wait until August or September, when the sardines are tastier due to the accumulation of omega-3 rich fat, which occurs during the breeding season, between October and April. This fat gives the sardines a more intense flavor, making the warmer months ideal for enjoying them at their best.
With a shiny skin, concave and transparent eyes, firm flesh and bulging belly, and a suggestion of seaweed, sardines are a real treat for the senses.
The fame of sardines almost rivals that of codfish, but unlike the latter, there are countless ways to cook them. Traditionally, they are seasoned with coarse salt and roasted directly over hot coals.
Grilling the sardine is an art that reveals the skill of the griller. Turning it by hand is considered one of the best techniques, requiring constant attention to prevent the fish from drying out. Potatoes or salad are perfect accompaniments, and roasted peppers are a unanimous preference. Dribbling on a slice of bread is another of the most appreciated ways to taste it.
Sardines are a traditional fish in Portugal, consumed on a large scale in the 19th and 20th centuries by Portuguese families, both in cities and rural areas, they are both tasty and excellent for your health.
Which wines pair well with sardines?
The sardine is a food known for its intense flavor and aroma, given by the high fat content in its viscera, liver and muscles. In addition, it is a good source of iodine, which has the effect of raising the tannin hardness of wines in the mouth.
The presence of umami in sardines, via glutamate and inosinate, intensifies the tannins and the acidity of the wines. This means that in this case, the more umami in the food, the fruity and smooth the wine should be.
Basically, harmonizing with sardines, a wine with some fruit richness, rounded off by some level of alcohol (12.5% -13%) or residual sugars, and a fresh, non-rapid acidity that balances the fat present in the fish, is recommended. Effervescence may also be an option to consider.
In summary; forget the powerful reds with protruding tannins. Save them for other occasions. Wines that are fermented and aged in wood should also be avoided.
The sommelier Manuel Moreira recommends:
Red Wines
Young red wines, round, with a fruity focus and served around 14°C or 13°C.
Rose Wines
Rosé wines with good intensity of flavor, well dried or with slight residual sugar, work well between 10ºC-12ºC.
White Wines
White wines with good fruit, enveloping, rich in texture and provided with balanced acidity, without wood, are our suggestion. Served between 10ºC-12ºC.
Another highly successful proposal is the volcanic wines from the Azores, with their pronounced marine character and mineral sapidity. After all, the affinity is obvious!
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