Red wine and fish

If until not long ago, the matching fish and red wine would turn up the nose to more than a sommelier, now the music has changed.
Accomplice in latest trends and a general review of clichés, the matching red wine and fish now is fashionable.


The confirmation of a relationship until recently unpopular and illegal, is now official, thanks to the book "Fish and Red Wine - A short guide among the excellence of Tuscan culinary heritage", the result of long and meticulous work of two Tuscan journalists and food and wine lovers, Andrea Leonardi and Marco Provinciali.
After all, in the past, fish and red wine marched out, taking the shape of caciucco alla Livornese, urchins or mussels, caressed by velvety and full-bodied red wine. Then, we don’t know how and because, pairing wine and fish was considered almost sacrilegious, until 2012 AD.

Born as a place project, the "fish and red wine" has gradually expanded, going to involve nutritionists, especially sommeliers and chefs, the link between end users and local dishes. Here is that the book is devoted to traditional recipes such as spaghetti with sea urchins to match to a red Bolgheri DOC or poached lobster, with a good Cabernet Franc.
Find the red wine suitable for seafood is very simple, thanks to wide selection proposed by online wine shop or wine cellars.