An Italian White is Very Good with Mixed Fish Stew

We tried the mixed fish stew with croutons recipe from

We cut some salmon and smoked haddock into pieces, added some prawns and simmered in a stew made from garlic, tomato purée, onion, tomato, fennel seeds, saffron, paprika, fish stock, salt and pepper.

We served the stew with croutons, grated Gruyère cheese, a parsley garnish and a rouille made from mayonnaise, cayenne pepper, saffron and garlic purée.

Very tasty.  We’ll do this recipe again.

We opened a bottle of Orvieto Classico Secco, Barberani 2012, an Italian white from the Wine Society.

We found the wine slightly off-dry, fresh with good acidity and lovely creamy citrussy flavours.  A very good match with the fish stew. 2015-08-23 17.49.10

A Spanish White Works Better Than Chilean Rosé with Greek Fish Stew

We had Jamie’s Greek Fish Stew from Jamie Does and I was expecting something on a par with the Mediterranean Fish Stew we had last week (see 19 August).  However, it was much milder tasting and the Tarapaca Syrah/Cabernet Rosé 2008 from Sunday Times Wine Club was too strong for it and just didn’t work.  We switched to a Torres Vina Sol from Costco.  An aromatic Spanish white from Catalonia that complemented the fishy broth containing seabass, haddock, fresh tomatoes, dill and parsley.  The herbs were added just before serving.

An OK match, but I wonder whether a slightly blander white would have been better.

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.