The day has arrived, the pans are on fire and the cods are desalting and getting ready for the classic and traditional dish of March 25, fried cod with garlic sauce (skordalia) ! But what do we drink with this dish? This delicious dish is quite demanding in food and wine pairing as it has an oily character and intense temperament from the garlic sauce. You do not need to worry though because here at Botilia we always have the solution. Read below and you will see!
The classic choice - Retsina
If you belong to the traditional ones then Retsina is a classic and unmistakable choice. The aromas and complexity of the resin, along with the refreshing acidity, perfume the mouth in every sip and blend harmoniously with the intensity of the dish. I will suggest you try the excellent Retsina Pitys Ritinitis Troupis Winery.
The innovative choice - Orange
If you like to experiment and go against the flow then choosing a killer orange wine is practically the only choice. Why? Because it has the structure, intensity and complexity to fight with this forceful dish. Orange Anatolikos Vineyards is the epitome of its kind and has never disappointed me.
The Magnificent Choice - Sparkling
Well, things are very simple in this case. Of course, I'm talking about either Champagne or a sparkling wine that is made by the classic method of Champagne. The reason for this is the lemony acidity that will play the role of the twist of lemon in the fish and the complex and autolytic character that will match with the crunchy breading. At the same time, the tickling bubbles will freshen the palate from the garlic and the oily character of the dish. I choose Extra Brut Cuvee Prestige Domaine Karanika.
The obvious choice - Assyrtiko
If you automatically think of Assyrtiko when you are hearing that you will have fish, you are not wrong. The sharp acidity of Assyrtiko, its concentration and structure can put up with beasts, especially if we are talking about Assyrtiko of Santorini. Santorini 34 Karamolegos Winery has all the above plus a long stay with the wine lees which gives it extra volume and oiliness.
The hip choice - Sauvignon Blanc from New Zealand
If at the sound of Retsina you feel nauseous and the austerity of Assyrtiko bothers you then I have a suggestion that will excite you: a Sauvignon Blanc from New Zealand like Wild Rock, which has tropical fruit, refreshing acidity and herbaceous character. This wine will go great with cod with garlic sauce especially if we are talking about a twisted version of the dish like the aromatic cod croquettes, with plenty of herbs.