"White wine with fish"
This is one of the most popular clichés: white wine with fish. As a general rule, it is not altogether incorrect, but the idea stops you enjoying new combinations or ‘marriages’, which is the term experts have given to the perfect combination of food and drink, and there is no better drink than wine.
Furthermore, common sense suggests that the ingredients are as important as how they are prepared. What does grilled sole have in common with marmitako? And barnacles with a haricot bean and clam stew?
Indeed, there are certain golden rules. One of them is that the tannins, which are present in red wines, are the ideal complement for the grease in food; not only meat, but also certain sauces, such as, spaghetti alla carbonara. Accordingly, there are also greasy types of fish, such as salmon or tuna fish, which combine perfectly with red wine.
In addition, the market also offers a wide selection of wines: young reds with intense notes of fruit; whites that have been aged in wood or on the lees; sweet and medium-dry wines; dry and oloroso wines; various rosés and clarets... They all find their ideal partner at the table.
In addition, I would like to invite travellers to make the most of their travels. Tradition has provided us with excellent 'marriages'. If you go to Valladolid to eat young lamb, I can think of nothing better than a powerful Ribera del Duero or Toro crianza wine. If you are in the Rías Baixas region, what better than a plate of shellfish with an Albariño? But let's not forget that Valladolid also has excellent restaurants that specialise in fish and the restaurants of Galicia serve magnificent veal.
Therefore, the 'marriage' should never be inflexible, but rather an experience to be enjoyed. If you have any doubts, do not be afraid to experiment and try the same dish with different wines at the same time. Remember: wine is for enjoying and you should not be frightened of experimenting.
