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5 tips for choosing your wines for Easter according to your preparation
On this holiday, where seafood and vegetarian options are prominent, we help you choose the strain that will best accompany your menu.
April begins and Easter arrives, a holiday that brings out our best seafood and vegetarian dishes, and of course, hundreds of white wines to pair with them. We tend to fall into the idea that fish, for example, should only be accompanied by white wines. The same happens with various vegetable-based dishes. However, the best way to choose our wines for these dishes is to consider how they are prepared.
Who said that grilled fish can't be accompanied by a good red wine? We invite you to read these five tips to choose your wines for this Easter according to the preparation you are going to make.
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White fish:
With white, soft and delicate meat, they can be prepared grilled, baked or simply eaten raw, since being so delicate they require simple cooking and preparation.
Recommended Pairings
- Raw: Sauvignon Blanc – Ideal with: Moon Drop
- Grilled: Riesling or Sauvignon Gris – Ideal with: Isidora Riesling or Isidora Sauvignon Gris
- Buttery: Chardonnay – Ideal with: Old Reserves Chardonnay
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Fatty fish:
They are known as blue fish and are characterized by having a fat level of approximately 5%. They are cooked on the grill, in the oven, in the barbecue or raw. They have a high level of Omega 3, which is beneficial for health. Some examples are tuna, salmon, pomfret or horse mackerel.
Recommended Pairings
- Raw: Chardonnay – Ideal with: Old Reserves Chardonnay
- Grilled: Chardonnay or Carmenere – Ideal with: Old Reserves Chardonnay either Old Reserves Carmenere
- Grilled: Chardonnay or Carmenere – Ideal with: Old Reserves Chardonnay either Old Reserves Carmenere
- Baked: Chardonnay or Sauvignon Gris – Ideal with: Old Reserves Chardonnay or Isidora Sauvignon Gris
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Mollusks:
With a soft and smooth texture, they are a favorite for appetizers. Mollusks have fresh flavors with hints of intensity characteristic of their bulbs. They can be prepared in a variety of ways; they can be raw, steamed, baked or grilled. The most common in Chile are clams, oysters, clams, mussels and mussels.
Recommended Pairings:
- Oysters with lemon: Sauvignon Blanc – Ideal with: Moon Drop
- Parmesan clams: Chardonnay – Ideal with: Old Reserves Chardonnay
- Steamed mussels: Chardonnay – Ideal with: Old Reserves Chardonnay
- Grilled Clams: Chardonnay or Riesling – Ideal with: Old Reserves Chardonnay either Isidora Riesling
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Crustaceans:
With soft, tender flesh beneath their skeleton, they are characterized by being very nutritious and low in calories. The characteristic crustaceans of the Chilean coasts are the crab, the southern king crab and the Juan Fernández lobster. Another favorite of Chileans is shrimp, which generally comes from warmer temperatures. These are steamed, cooked in a pot, in the oven or on the grill.
Recommended Pairings
- Steamed: Chardonnay – Ideal with: Old Reserves Chardonnay
- In the pot: Sauvignon Blanc or Riesling – Ideal with: Moon Drop either Isidora Riesling
- Grilled: Chardonnay or Carmenere – Ideal with: Old Reserves Chardonnay either Old Reserves Carmenere
- Baked: Chardonnay or Sauvignon Gris – Ideal with: Old Reserves Chardonnay or Isidora Sauvignon Gris
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Vegetables:
There are an infinite number of vegetables that can be used in a variety of dishes. Potatoes, peppers, eggplants, onions, tomatoes, squash and carrots are the most commonly used in Chile.
Recommended Pairings
- Raw and fresh: Sauvignon Blanc or Chardonnay – Ideal with: Moon Drop either Old Reserves Chardonnay
- In the pot: Carmenere or Merlot – Ideal with: Old Reserves Carmenere either Old Reserves Merlot
- Grilled: Carmenere or Merlot – Ideal with: Old Reserves Merlot either Old Reserves Carmenere
- Baked: Chardonnay or Carmenere – Ideal with: Old Reserves Chardonnay either Old Reserves Carmenere
