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The Perfect Wine for Seafood

Nicolas Jaboulet, Domaine & Maison Les Alexandrins According to Nicolas Jaboulet of the Northern Rhône Valley producer Domaine & Maison Les Alexandrins, there are a few fish dishes that match well with red wine.

He says, “Tuna is a good example of a fish complimented well by red wine. I like to prepare it grilled on the outside, red on the inside and served with a spicy wine. The minerality and black pepper taste of the Maison Les Alexandrins Saint Joseph 2017 (SRP $38.99) is a good match for the tuna.” If tuna isn’t to your liking, octopus is another seafood dish ideal for red wine. Nicolas recommends octopus prepared in the Provençal way with tomatoes and olives, with a fruity Crozes-Hermitage like Maison Les Alexandrins Crozes Hermitage 2017 (SRP $28.99).

Elisabetta Gnudi-Angelini, Caparzo | Borgo Scopeto | Doga delle Clavule For Elisabetta, owner of the Tuscan wineries Caparzo, Borgo Scopeto, and Doga delle Clavule, choosing a red wine to pair with seafood was simple—it had to be a Morellino di Scanso, like Doga delle Clavule Morellino di Scansano 2013 (SRP $18.99). Morellino di Scansanos are fresh reds that can be served a little chilled (14°-16° degrees celsius). It is a versatile wine that can be served with crustaceans, like shrimp and crabs, and especially with fish soups. “We love it with grilled fish. The touch of oak and the fruit of the wine give it a soul like a fresh white wine. The tannins of the wine can support more complex dishes with sauces, like my favorite tomato fish soup, very typical in the Maremma region,” Elisabetta said.Elisabetta Gnudi-Angelini, Caparzo | Borgo Scopeto | Doga delle Clavule For Elisabetta, owner of the Tuscan wineries Caparzo, Borgo Scopeto, and Doga delle Clavule, choosing a red wine to pair with seafood was simple—it had to be a Morellino di Scanso, like Doga delle Clavule Morellino di Scansano 2013 (SRP $18.99). Morellino di Scansanos are fresh reds that can be served a little chilled (14°-16° degrees celsius). It is a versatile wine that can be served with crustaceans, like shrimp and crabs, and especially with fish soups. “We love it with grilled fish. The touch of oak and the fruit of the wine give it a soul like a fresh white wine. The tannins of the wine can support more complex dishes with sauces, like my favorite tomato fish soup, very typical in the Maremma region,” Elisabetta said.

Michele & Massimo Bernetti, Umani Ronchi A traditional dish from Marche region, home of Italian winery Umani Ronchi, is Stocafisso all’Anconeta. The cod is slowly cooked with ripe tomato, potatoes, anchovies, cappers, rosemary, extra virgin olive oil. It has an intense and rich taste, making it an ideal seafood dish to pair with red wine rather than white wine. For Michele Bernetti (President of Umani Ronchi) and his son Michele (who manages the winery), their favourite choice to pair with Stocafisso all’Anconeta is San Lorenzo Rosso Conero DOC 2016 (SRP $18.99); its nose is fruity with aromatic herbs notes that matches the rosemary, olive and capper aromas of the dish. On the palate, San Lorenzo has a pulpy mouth-feeling that goes well with the tender meat of the cod, while the silky tannins help to cut through the oily texture of the dish

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