Fresh sardines pairing(s)?

[Peter Creasey]

Any suggestions for wine(s) (not sparkling) to go with fresh sardines tonight (cooking treatment to depend on the wine)?

Thanks.

. . . . Pete

 

[Lee Short]

Does Ameztoi count as not sparkling? Because that's my first thought.

After that, I dunno, Rueda?

 

[Marc Stubblefield]

Fino / Manazanilla sherry, full stop.

 

[Peter Creasey]

Yes, perhaps a bit similar to Ameztoi, I was thinking of a Rhone Rose.

Sherry had not occurred to me but is enticing.

Thinking also of a Spanish Tempranillo with a fried treatment of the sardines.

. . . . . Pete

 

[Bill Lundstrom]

Spanish nebbiolo?

 

[Peter Creasey]

Sorry, I misspoke...Tempranillo.

Telmo Rodriguez Dehesa Gago G Anada '14 -- With some cellar time, this dark red has evolved into a nice smooth accompaniment to the fried fresh sardines (from Greece) served on a lightly dressed arugula salad tossed with boiled sweet potatoes.

I was a little nervous at the fish market when I decided on the sardines but it turned out to be a most pleasing light Summer dinner (weather temperature near 100 degrees today).

. . . . . Pete

 

[Ian Fitzsimmons]

How do you prepare your sardines, Pete? I was just talking about this with the fishmonger this morning. Tx.

 

[Peter Creasey]

Ian, these were basted in a light egg-mixture batter then gingerly skillet fried to be served on a green salad. As really good as they were, next time we'll be careful to lighten up the batter even more.

Fried fresh sardines like this are a real treat. I was told these came from Greece. A similar treatment with fresh anchovies can be transcendent as well.

. . . . Pete

 

[Ian Fitzsimmons]

Does that mean you fried them with ginger?

Just kidding. Thanks. Do you eat the bones?

Cheers.

 

[Peter Creasey]

Ian, I had the purveyor remove the heads. I'm pretty sure he didn't remove the bones, but I'm not certain about that. He said some people eat the heads but I declined that opportunity. Minus the heads, they were probably (I'm guessing) ~4+ inches long.

. . . . . Pete

 

[Tom Blach]

Red vinho verde, served cool.

 

[Peter Creasey]

Interesting...

Portugal’s Vinho Verde has garnered a solid reputation in the U.S., with wine lovers asking for it by name, particularly during the warm weather months. Consumers expect a dry white wine with refreshing citrus character, a slight spritz, and a low price tag. What they don’t expect is a tart, glass-staining red wine. Red Vinho Verde is making a comeback — and U.S. palates might just be primed to accept it.

Red Vinho Verde

. . . . . Pete

 

[Ian Fitzsimmons]

originally posted by Tom Blach:
Red vinho verde, served cool.

By sheer coincidence, I bought a bottle of red Vinho Verde last week; I'd never seen it before and couldn't resist. It's been resting in my refrigerator.

Must be time to buy some sardines. And ginger.