The best wine matches with salt cod

Salt cod, a popular Good Friday dish in parts of the Mediterranean, is cooked many different ways which suggest different wine pairings.

Bear in mind that like other salty foods it will have the effect of making wines taste sweeter than they are so drier wines with good acidity work best. In general I’d go for a crisp white like a picpoul or an albarino but there are occasions when a red or rosé will work just as well.

Brandade de morue

This southern French salt cod purée works well with crisp dry whites such as Picpoul de Pinet, slightly earthier whites like a white Côtes du Rhône or a dry southern French rosé

Salt cod croquetas or fish cakes

As you’d expect, very good with chilled fino sherry and albarino but more surprisingly also with savagnin from the Jura

Fried salt cod with garlic-pepper sauce

An ice-cold vinho verde, according to Portuguese-American food writer David Leite who has a particularly good collection of salt cod recipes on his website Leite's Culinaria. It might also work with a grüner veltliner as did this salt cod tartare

Portuguese style baked salt cod with cream (bacalhau com natas)

Also often paired with vinho verde but I’d go for a young Douro white with a lick of oak or - less conventionally - with a white rioja.

A robust dish such as a salt cod stew with tomatoes and peppers (ciambotta) can actually take a full-bodied red, especially if it includes chorizo. See this pairing with a super Tuscan and this match with a Languedoc cabernet/merlot blend.

For more wine pairing ideas with salt cod check out Catavino

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The best wine pairings for Navarra wines

Advertising feature: Navarra is one of the most forward-looking of Spanish wine regions offering boldly flavoured wines that are a match for a wide range of dishes.

Although its reputation was built on strong dry rosés (rosados) it now offers a range of generous, full-bodied reds that combine local grape varieties such as garnacha and tempranillo with international grape varieties such as merlot and cabernet sauvignon creating wines you can enjoy with many different cuisines.

What food to pair with Navarra’s best-loved wines

GARNACHA

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Garnacha (grenache) is a red grape variety native to Navarra which has been revived by producers around the region with some stunning results. It makes rich generous wines that are high in alcohol and therefore perfectly suited to red meat from barbecued brisket to lingeringly slow-cooked ox cheek or oxtail.

It’s perfect with the pork and bean dishes that characterise winter eating in the region but would be equally good with hearty dishes from further afield such Korea’s dwaeji bulgogi or beef in black bean sauce. (It isn’t afraid of either sweetness or spice). It’s also great - and you must try this - with a goulash.

If you don’t eat meat think vegetarian dishes based on pulses such as beans and lentils or the substantial savoury flavour of ingredients such as portabella mushrooms and aubergines. (Try it with the Chinese dish fish-fragrant aubergines which, incidentally, doesn’t include fish!)

In terms of cheese I’d be looking to blue cheeses such as Gorgonzola and Stilton and maybe even Spain’s punchy Cabrales.

Oh, and don’t forget roast turkey! Garnacha is the perfect wine for Thanksgiving and Christmas.

One to try: El Chaparral de Vega Sindoa 2019 Old Vines Garnacha

A bright, fresh garnacha with vivid intense fruit.

TEMPRANILLO-BASED RED WINE BLENDS

Gourmet burger by Marian Weyo at shutterstock.com

Navarra has gone its own way with its reds in recent years, blending international grape varieties like Cabernet Sauvignon and Merlot with its own Tempranillo, creating a unique modern style that’s both elegant and accessible.

If you want to keep it straightforward, particularly with older vintages stick to simply grilled or roasted meat, especially lamb which is wonderful in that part of Spain. This is also a great style to enjoy with a rare breed steak or with venison, especially if cooked in a red wine sauce. (You can sneak a bit to use in the recipe!)

These tempranillo blends are also great with a gourmet burger, especially with cheese or with roasted or grilled portabella mushrooms. In fact it’s hard to think of a better pairing than a good cheeseboard with maybe some of Spain’s fantastic jamon iberico (iberico ham) and other cold meats on the side. Seek out Spanish cheeses such as the local Roncal and Zamorano as well as the more widely available Manchego.

One to try: Principe de Viana Edicion Limitada 2017 (Great Grog has the 2018)

An elegant smooth, ripe, cabernet-based blend.

CHARDONNAY

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Chardonnay in Navarra is opulent and generous, among the best that Spain produces with a lovely lifted freshness that makes them particularly good with seafood.

You probably don’t need me to tell you what works with chardonnay but think of a Dover sole, swimming in butter, a fat grilled lobster (and chips) and a beautiful crisp roast chicken. Anything - chicken, pasta, mushrooms - with a creamy sauce - or a pie topping come to that. A chicken and tarragon pie with chardonnay is wickedly good as is s fine fish pie. Or a plate of roasted scallops and garlic butter (all to yourself!)

Corn is wonderful with chardonnay as is butternut squash so how about a butternut squash lasagna or risotto? Or indulge yourself with a glass for Sunday lunch - it’s perfect with eggs benedict.

Cheese might provide the one surprise though. I love a good red with cheddar but Navarra chardonnay is just as good. Give it a go!

One to try: Castillo Monjardín Chardonnay 2020

A rich, powerful chardonnay but, surprisingly, unoaked. The fact it’s grown at 650m of altitude contributes to its freshness.

ROSADO

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The first thing that strikes you about Navarra rosé or rosado as it’s called in the region is the colour which is a deep intense, almost magenta like pink. That doesn’t mean it’s sweet, merely fruity with the structure to stand up to some punchy flavours. I immediately think of barbecue - it could cope with all those spicy marinades and sauces but it would be great with spicy south-east Asian food too. I love a rosado with a Thai green curry.

Nearer to home in Spain this style of rosé is great with paella, especially pork and rabbit-based ones and the perfect wine to take you through an evening of tapas. It would be great with the Navarra speciality menestra, a glorious soupy stew of spring vegetables. It can even handle tricky-to-match artichokes!

It’s obviously going to rub along just fine with seafood, especially lobster (again) or those wonderful Carabineros red prawns.

In terms of cheeses I’d pair a rosado with sheep cheeses and, particularly, goat cheeses. A Monte Enebro, one of my favourite goat cheeses, would be perfect.

One to try: Ozalder Rosado 2020

Deep, deep pink with bright cherry aromas and flavours.The classic Navarra style.

This is an advertising feature in association with D.O. Navarra

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The best wine pairings for a Chinese-style stir-fry

A stir-fry is a great option for a quick midweek supper but what kind of wine should you drink with it?

Although seafood in a stir-fry may steer you to a white and beef to a red the key is more the type of sauce the stir fry is finished with - quite often sweet and sour - rather than the base ingredient. Even with sauce stir-fries tend to be quite fresh and crunchy so think in terms of light to medium-bodied wines with a touch of sweetness.

Here are my favourites:

Riesling and riesling blends

Off-dry riesling is generally the best all-rounder but riesling blends containing other aromatic grapes such as pinot gris and gewurztraminer work too

Torrontes from Argentina - an interesting alternative to riesling

Fruity Australian whites especially ones containing semillon and colombard

New Zealand Sauvignon Blanc - particularly with stir-fries that contain veggies like asparagus, peppers and mangetout

Fruity rosés from Portugal or Chile, for example - work well with sweet and sour and sweet chilli stir-fry sauces.

Fruity pinot noirs - work well with stir fries with duck or beef, especially if five spice or hoisin sauce is involved

See also Six versatile wine pairings for a Chinese New Year feast.

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The best wine pairings with monkfish

Monkfish (or lotte, as the French call it) is a meaty fish that is often roasted so pairs equally well with red wine as with white. In fact a lightly chilled red wine would generally be my preferred match, particularly if it’s wrapped in pancetta or bacon

Wines to drink with roast monkfish

Pinot noir
I’d choose a pinot with some fresh acidity rather than too much sweet fruit so a pinot from Burgundy, Germany (where it’s known as spätburgunder), Sonoma, Oregon or the Marlborough region of New Zealand rather than Central Otago or Chile

Mencia
A fashionable red from the north of Spain that tastes a bit like a cross between pinot noir and Loire cabernet franc (which you could also drink)

A full-bodied oaked white wine such as a Douro white (there’s a good story about this one!) or an oaked white rioja.

Albarino
Again from Spain this fresh-tasting white is always a safe bet with seafood, and would be a good choice if the monkfish is served with a lemony sauce

Monkfish with Provençal flavours like tomatoes and saffron

Try a strong southern French rosé such as Bandol or a good Languedoc rosé

Monkfish in red wine sauce

I’d choose a more full-bodied red like a merlot

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