01 Apr Fish and food pairing: beyond white wine
At Es Torrent we place special emphasis on the design of the wine offer that our clients find at their disposal. Our menu evolves every year and we always try to ensure that the variety it includes is satisfactory, regardless of the particular tastes each may have.
Despite the fact that we are a restaurant where fish, seafood and rice and stews typical of seafood cuisine prevail, the possible pairing with these dishes constitutes an extraordinarily wide range where red, white, rosé and sparkling have their place. That topic of always accompanying fish with white wine has gone down in history.
If in Ibiza there is a wine that has triumphed in recent years, it would be the rosé ones, especially those with such a subtle and volatile color that they are called onion skin. They stand out for their intense, powerful and fruity flavor. These are exceptional to accompany a fish and seafood paella, a arroz a banda, a fidueá or even a ‘bullit de peix’ seasoned with ‘all i oli’.
The freshness provided by cava or champagne is especially suitable for natural seafood, such as oysters, and also for the salted fish that we prepare at Es Torrent. Even reds, young or medium aged, are very suitable for fatty fish, such as tuna or sirvia, or accompanying smoked fish or octopus. In any case, all seafood stews always pair well with young red wines.
As for whites, they are indeed a wild card that always goes well with seafood. The albariños and whites of Ibiza, made with malvasía, are ideal for simply cooked white fish, for example grilled or baked. Verdejos and chardonnays, on the other hand, are better suited to fish that have sauces and have selected seafood such as lobster, red prawn or norway lobster. As for shellfish, which are usually seasoned with citrus touches, they are spectacular alongside wines such as Riesling or similar.
The best pairing, in any case, is the one that brings the greatest enjoyment to the client. ¡Bon appettit!