Which wines go best with grilled salmon
After we have already thrown beef, lamb and pork on the grill, let's treat ourselves today for a change grilled fish.
We can increase the enjoyment even more with the right wine ... We make sure that the aromas of the wine harmonize perfectly with the food being grilled.
Let yourself be carried away by our Favorite combinations to surprise:
A real classic is grilled salmon. It is important to buy a piece of salmon with the skin on. And if possible, use aluminum foil for grilling. Both the aluminum foil and the skin ensure that the salmon does not dry out when grilled and that it stays nice and juicy and fresh.
For a classic, we of course recommend another classic: our all-time favorite, the Château Vignol. A Entre-deux-Mers from the Doublet family. Its freshness, harmony and juiciness as well as its subtle Sauvignon Blanc aromas really make him a excellent accompaniment to grilled salmon. A classic dish.
Grilled sardines are particularly popular in Portugal. Your advantage: You really only need a short preparation time and are Ready to eat after just a few minutes on the grill. The sardines can but do not have to be gutted. In Portugal they are left whole, they stay nice and juicy when grilled.
We drink it with it Alvarinho of the Quinta da Raza from the Vinho Verde region. This aromatic and smooth white wine simply fitsperfect with the slightly salty sardines.
Stuffed trout are particularly tasty from the grill. We recommend an onion and mushroom mixture for the filling. Wash the trout and drizzle with lemon juice. Season with salt and wrap on a piece of aluminum foil coated with olive oil. The grilling time varies between 20 and 30 minutes depending on the size of the trout.
We recommend the Trend wine of the summer, one Lugana from Lake Garda. And that Capotesta from the Cascina Maddalena. This mineral white screams for fish or seafood. Through his Freshness and its harmony it accompanies the trout excellently.
Grilled monkfish fillet
An absolutely high-quality delicacy is grilled monkfish fillet. Marinate the monkfish fillets with an oil, salt and pepper mixture. Grill on each side for about 4 minutes over a steady heat. To go with this high-quality delicacy, we naturally need an equally high-quality wine.
Our recommendation is this Masetto Doré Chardonnay from the Endrizzi winery in Trentino. This noble white wine impresses with its strength and density on the one hand and through Smoothness, creaminess and harmony on the other hand. His well-dosed use of wood harmonizes perfectly with the light roasted aromas of the monkfish fillet from the grill. This is how food pairing works!
Grilled tuna steak
Finally, another classic: grilled tuna steak. Make a marinade for 4 tuna chops (approx. 200g each) from 6 tablespoons of olive oil, lemon juice, 1 tablespoon of rosemary, 2 tablespoons of chopped parsley and salt and pepper from the mill. Drizzle the tuna steaks with the marinade and grill for about 1 minute on each side. We like it when the core of the tuna is still raw. Pay attention to the sushi quality!
A light, fruity red wine can be served with grilled tuna. However, today we opted for a rosé. Quasi a chilled red wine. Our rosé is refreshing, juicy and wonderfully harmonious. Its long fruity aftertaste makes it a ideal accompaniment to grilled tuna: The Glarima Rosado from Bodegas Sommos. It is made from Syrah and Cabernet grapes. Really perfect, and at this sensational price.
It doesn't take much for this. Wash the crustaceans and remove the intestines. Oiling. Salt. Off to the grill. The cooking time to your taste. But please don't overcook. We like it when the shrimp are still slightly glassy on the inside.
An (at least) equally fine white wine goes well with such fine dishes. The Isos Pinot Blanc from the Waldgries estateis a powerful, juicy, soft white wine that gives the has to adequately counter the intense umami of the grilled crustaceans.
How do you prepare your pulpo? He's supposed to be tender. So freeze. And / or cook sous vide. Make an aromatic herbal oil, oil it and put it on the grill with the cephalopod.
We drink the wonderfully aromatic one with it Verdejo Tresolmosfrom the Spanish region of Rueda. A brilliant companion to all types of seafood and especially to pulpo.
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