Match of the week
Fish stew and an oaked Valencian white wine
As those of you who follow me on instagram will know I’ve been in Valencia for the past two weeks, trying to improve my Spanish which hasn’t left a great deal of time for considered food and wine pairing but this was a great match at a restaurant called Rausell in the city centre.
The dish was called suquet de pescadores, a 'fishermens' stew' with hake (I’m guessing), clams, mussels and deliciously soft potatoes in a rich saffron-spiked broth. There was probably some tomato in there too and some very good fish stock.
As in many of the other Valencian restaurants I went to they didn’t have a local wine by the glass but very nicely opened a bottle of a rich oak-aged white called Blanc d’Enguera, a blend of chardonnay, verdil, sauvignon blanc and viognier (which they very generously topped up while only charging me for the glass which was only 4 euros anyway). Viognier generally goes with saffron so it was an excellent match.
There’s a YouTube video here (in Spanish!) if you want to have a go at making a similar dish.
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