Tinned Fish & Wine Pairing (Conservas)

Tasting notes, varietals, grapes - anything related to wine
Post Reply
Message
Author
User avatar
Chris V.
Posts: 560
Joined: July 31st, 2012, 6:40 am
Location: Hamilton, Ontario, Canada

Tinned Fish & Wine Pairing (Conservas)

#1 Post by Chris V. » February 22nd, 2020, 12:12 pm

My wife and I had a great trip to the Azores to celebrate her 30th in November and while there fell in love the Portuguese tradition of tinned fish. Those who have only have North American grocery store tuna in water really need to try to source some of this.

I also recently caught this article on the benefits of tinned fish.

https://heated.medium.com/you-should-be ... f84969b063

the points are a little drawn out, so here is the summary:
  • For nearly two centuries, canned seafood has been viewed as a delicacy in Southern Europe.
  • Rather than processing low-quality fish parts (i.e., some of the canned tuna you’d find in a U.S. grocery store), artisan producers use their highest-quality yields, carefully clean the product, cook them to perfection, and preserve them at peak freshness.
  • High protein content and rich omega-3 fatty acids, it’s no secret that a fish-heavy diet welcomes a range of health benefits.
  • Unlike tuna, sardines and anchovies are low in mercury
  • Every species has its own sustainability tale, but from mussels to tuna, canned seafood often has a very good story to tell.
I did a search and was surprised to find very few mentions of tinned fish or conservas on the board. I'd like to understand what people do pairing wise.

While in the Azores we stuck mostly to local whites like the Azores Wine Company Branco Vulcanico, which worked well. Other obvious choices leaping to mind are chardonnay or champagne. Anything else? Would richer fish in a tomato sauce work with lighter high acid reds? Here are a few we brought back with us:
  • Mackerel in Escabeche
  • Mackerel in Olive Oil
  • Mackerel in Primivera Tomato Sauce
  • "Peixe espada" in Olive Oil (the package says this is Black scabbardfish, but the translation is Swordfish)
  • Tuna belly in Olive Oil
V a n d e r m a r e l

User avatar
Robert.A.Jr.
GCC Member
GCC Member
Posts: 23418
Joined: January 28th, 2010, 5:03 am
Location: Orlando, Florida

Re: Tinned Fish & Wine Pairing (Conservas)

#2 Post by Robert.A.Jr. » February 22nd, 2020, 12:21 pm

A great Bourdain episode on point:


"@lf3rt was clearly raised in an outhouse in the Loire. . . ."

Kenny H (circa 2015)

User avatar
RichardFlack
GCC Member
GCC Member
Posts: 1620
Joined: June 4th, 2012, 10:41 pm
Location: Toronto

Re: Tinned Fish & Wine Pairing (Conservas)

#3 Post by RichardFlack » February 22nd, 2020, 3:02 pm

This is probably a case where it’s best to stick to local wine, as you did. Or similar. Volcanic soils maybe.... aged Assyrtiko springs to mind.
Rose? That might work with the tomato based versions.

User avatar
Eric Ifune
GCC Member
GCC Member
Posts: 3681
Joined: June 19th, 2009, 7:43 pm

Re: Tinned Fish & Wine Pairing (Conservas)

#4 Post by Eric Ifune » February 22nd, 2020, 3:07 pm



Love Portuguese tinned seafood. Generally go with a Portuguese white, Arinto or Alvarinho. These are high acid.

User avatar
Eric Ifune
GCC Member
GCC Member
Posts: 3681
Joined: June 19th, 2009, 7:43 pm

Re: Tinned Fish & Wine Pairing (Conservas)

#5 Post by Eric Ifune » February 22nd, 2020, 3:15 pm

"Peixe espada" in Olive Oil (the package says this is Black scabbardfish, but the translation is Swordfish)
Espada is black scabbardfish, a specialty in Madeira.


It's a soft, white fleshed fish.

User avatar
David K o l i n
GCC Member
GCC Member
Posts: 17057
Joined: June 2nd, 2009, 5:29 pm
Location: ChiIl

Re: Tinned Fish & Wine Pairing (Conservas)

#6 Post by David K o l i n » February 22nd, 2020, 5:08 pm

Great eel as well

User avatar
GregT
Posts: 8764
Joined: April 15th, 2009, 3:12 pm

Re: Tinned Fish & Wine Pairing (Conservas)

#7 Post by GregT » February 22nd, 2020, 5:26 pm

Ask Nola. She sells the stuff.

I'd go with any some of the whites mentioned and even consider reds. Some of that stuff is pretty strong and oily, so it can handle a bigger wine.
G . T a t a r

[i]"the incorrect overuse of apostrophes is staggering these days. I wonder if half the adults these days have any idea what they are for." Chris Seiber, 5/14/19[/i]

User avatar
Scott Brunson
GCC Member
GCC Member
Posts: 9824
Joined: November 15th, 2011, 2:55 am
Location: in between coastal SC and south FL

Re: Tinned Fish & Wine Pairing (Conservas)

#8 Post by Scott Brunson » February 22nd, 2020, 6:41 pm

Fino?
Tous les chemins mènent à la Bourgogne!
On CT, I'm S1

User avatar
Chris V.
Posts: 560
Joined: July 31st, 2012, 6:40 am
Location: Hamilton, Ontario, Canada

Re: Tinned Fish & Wine Pairing (Conservas)

#9 Post by Chris V. » February 23rd, 2020, 8:37 am

Thanks for the responses. I hadn't considered fino. Coastal and Volcanic wines for sure.
V a n d e r m a r e l

User avatar
Jay Miller
GCC Member
GCC Member
Posts: 14664
Joined: June 19th, 2009, 5:18 pm
Location: Jersey City

Re: Tinned Fish & Wine Pairing (Conservas)

#10 Post by Jay Miller » February 23rd, 2020, 12:29 pm

While fino and manzanilla are great options I've found Vouvray to pair well with Nola's sardines and mackerel.
Ripe fruit isn't necessarily a flaw.

JG Salazar
Posts: 95
Joined: November 17th, 2009, 2:24 pm
Location: NYC

Re: Tinned Fish & Wine Pairing (Conservas)

#11 Post by JG Salazar » February 25th, 2020, 9:40 am

Nice thread. My suitcase is always loaded with conservas every time I come back from Portugal. The ventresca (tuna belly) is lights out delicious with Champagne, just fork some onto a toast point and you're set. There are a couple brands that do sea bass in oil, which is phenom with assyrtiko (mentioned above), and comparable whites from Chablis or Vinho Verde. IIRC, there's a resto/wine bar in the EV that specializes in these things as part of their overall wine and food program.
Jesse Salazar ITB - USQ

Doug Schulman
GCC Member
GCC Member
Posts: 5413
Joined: October 21st, 2009, 9:42 am
Location: MA

Re: Tinned Fish & Wine Pairing (Conservas)

#12 Post by Doug Schulman » February 25th, 2020, 9:49 am

Fino Sherry seems like the obvious choice. Most wines would either be overpowered by the food or clash with it.

User avatar
M.Kaplan
GCC Member
GCC Member
Posts: 5091
Joined: April 18th, 2009, 9:10 am
Location: Los Angeles

Re: Tinned Fish & Wine Pairing (Conservas)

#13 Post by M.Kaplan » February 25th, 2020, 11:33 am

One of my favorite things to eat at L'Avant Comptoir de la Mer and L'Avant Comptoir du Marche are sardines from Yves Camdeborde's cousin swimming in Bordier butter, washed down with still or sparkling dry Loire Chenin. A match made in heaven.
2019-09-24 13.32.56-1.jpg
---Mark

User avatar
David K o l i n
GCC Member
GCC Member
Posts: 17057
Joined: June 2nd, 2009, 5:29 pm
Location: ChiIl

Re: Tinned Fish & Wine Pairing (Conservas)

#14 Post by David K o l i n » February 25th, 2020, 12:43 pm

Sounds awesome, Mark. Thanks

Post Reply

Return to “Wine Talk”