Portugal is one of the richest destinations in seafood, thanks to the extensive coast and the islands that allow diverse captures. According to the Pingo Doce wine club, cold waters favor the development of more nutritious species, which translates into greater taste of flavor. Artisanal fishing, still practiced in various regions, contributes to a difficult freshness to match, often with the product arriving directly from the sea to the dish.
When the seafood is of quality, the choice of wine becomes determining to ensure a complete gastronomic experience. According to the same source, a common mistake is to serve intense seafood rice with too light wine, like a typical green wine. This option, although popular, results in an unbalanced harmonization, as the freshness and lightness of wine cannot accompany the richness and weight of the dish.
When the dish is seafood rice
Seafood rice, due to its striking characteristics and engaging texture, requires wines that can balance and value the flavors. Write the section of wines from the Portuguese chain of supermarkets that full -bodied whites, gastronomic roses and fresh light reds are adequate choices. Among the latter, Pads, Black Mole do Algarve, Pinot Noir and Castelão, when served about 14 degrees, harmonize without overlapping the flavor of the dish.
Already lighter variations, such as linguirão rice, clams or bezel, benefit from younger and younger and elegant rosés. It adds the publication that regions, such as Dão, Beiras, Lisbon, Bairrada and Madeira produce wines that fit well in these recipes.
Combinations to avoid
It refers to the same source that, as it is not advisable to use too light wines on an intense plate, it is also advised to serve delicate shellfish with overly full -bodied or aged wines in barrel. In these cases, wine can master the flavor of the dish and compromise the balance of the meal.
In the case of other recipes, such as clams to Bulhão Pato, freshness wines and slight vegetable profile are the best choice. Richer preparations, such as grilled crustaceans or with creamy sauce, ask for more structured wines, capable of accompanying the intensity. The key is always in adapting the choice to the dish profile.
The essential rule
Whether with rice, sugars or seafood pasta, the correct harmonization involves respecting the intensity and type of flavor of each recipe. According to the same source, a well -chosen wine not only accompanies the dish, making the experience more complete. Therefore, knowing the characteristics of preparation is critical to avoiding less happy combinations.
In addition to the taste, there is also the issue of service temperature. Understanding what serving white and too cold rosés can reduce the perception of aromas, while warm warm reds may seem heavy. Adjusting the temperature is as important as choosing the right bottle, ensuring that each sip complements and values the meal.
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