An Italian Rosé Complements a Med Fish Stew Very Well

This is the first of many food and drink matching blog posts.  Initially, I will be focusing on wine and food combinations, but will also be writing about a variety of  food and drink topics.

We had a Mediterranean Fish Stew adapted from a recipe from Economy Gastronomy by Allegra McEvedy and Paul Merrett.  The consensus was that a Provence Rosé would fit the bill.  We didn’t have one but tried a bottle of Visionario Rosato 2008 from Sunday Times Wine Club.   This is an Italian blended rosé from Venezie IGT and was a lovely match.  Very full, but refreshing with enough acidity to cope with the tomatoey stew.

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