Pairings | Anchovy
If you're an anchovy lover you'll probably go ahead and eat them whatever wine you're drinking but being both salty and fishy they certainly go with some better than others.
I love the idea of cooking everything in one dish (quick, easy, no washing up!) so Sue Quinn's book Roasting Tray Magic is right up my street.
It’s a pretty safe bet that if you have a wine-based sauce that an accompanying glass of the same type of wine will pair well with it so I was confident of ordering a glass of cava to go with a hake dish cooked with a cream, cava and anchovy sauce last week.
After hibernating virtually the whole of January I had a run of eating out last week which threw up a number of good matches but this slot is all about discovering more unusual wine and other drink pairings.
Food and wine writer Marc Millon recounts a memorable celebration of the new vintage last week with his Piemontese winemaker friends
I could have chosen any one of the pairings at the ‘An A to Z di Vini Divini’ wine dinner at Bocca di Lupo last week as my match of the week but this is one of the most useful ones as bagna cauda, an anchovy, garlic and olive oil dip with raw vegetables isn’t the easiest dish to pair.
Anchovies are supposed to be tricky with wine but I pretty well always find that rosé hits the spot.
I’m beginning to wonder if there’s anything manzanilla doesn’t pair with - or fino, come to that. Of course, there is but both sherries do seem to be brilliant at dealing with the tricky customers of the culinary world, especially pungent salty ones like anchovies and capers.
What pairing can I possibly I pick from a trip to San Sebastian, the most gastronomic city in Spain, possibly even in Europe?
If you don’t like fish don’t go to Olhao! Restaurants in this bustling fishing port on the Algarve serve almost nothing else which is fine with me but less good for people, like my friend J, who has a real phobia about fishbones.