The Perfect Wine Pairings for Each Dish in Your Feast: Elevating Flavors with Every Sip.
No meal is complete without the right wine, and the Feast of the Seven Fishes is no exception. With its variety of seafood dishes, it’s essential to choose wines that complement each course, enhancing the flavors and creating a memorable dining experience.
For a briny, salty start, pair marinated sardines or anchovies with a crisp, refreshing Vermentino. This white wine from Italy’s coastal regions has bright citrus and herbaceous notes that complement the seafood's salty flavors without overpowering them.
For this light yet flavorful pasta, choose a Pinot Grigio. Its dry, clean taste with notes of green apple and citrus will highlight the tuna’s richness and balance the tanginess of the capers, making it the perfect match for this dish.
Pair fried smelts or whiting fish with a light, sparkling Prosecco. The bubbles in Prosecco cut through the crispiness of the fried fish, while the wine’s refreshing acidity helps cleanse the palate between bites.
For a main course of baked cod or pollock, a well-balanced Chardonnay works wonders. Look for an unoaked version, as it offers a clean, smooth texture with hints of citrus and green fruits, enhancing the mild flavors of the fish without overwhelming them.
Pair your roasted vegetables and garlic bread with a light-bodied Sangiovese. This red wine’s moderate acidity and soft tannins complement the earthiness of the vegetables and the richness of the garlic bread, without clashing with the seafood.
End your meal on a sweet note with ricotta cannoli, paired with a Moscato d’Asti. The sweet, fruity flavors of this slightly sparkling wine, with its notes of peach and citrus, are a perfect complement to the creamy ricotta filling and crispy shell.
By carefully pairing the right wine with each dish, you’ll elevate your Feast of the Seven Fishes, enhancing both the flavors of the seafood and the overall dining experience.