A darling of French gastronomy, cod has taken pride of place on our plates, to the point of dethroning the king of salmon. In foil, in butter, in tartare… it offers a multitude of possibilities. Just like the choice of bottle of wine, but don’t worry, here are our recommendations for successful food and wine pairings.
Cod is a fish with a tender, rather fatty texture, which calls for a white wine with tangy notes. With a white butter sauce that plays between creaminess and lemon acidity, turn to wines from northern Burgundy: a Chablis or a lesser-known appellation like St Bris, or even an Aligoté.
HOUSE IN BELLES LIES
ALIGOTÉ 2015 – WHITE
BURGUNDY, Aligoté Burgundy
Cod en papillote is a very simple and quick recipe to make, which allows all kinds of accompaniments: lemon, fennel, olive oil, pepper, coriander. With a papillote of body-built cod with a spicy sauce based on cinnamon, cumin, paprika and coriander, the wine, always white, must be able to compete with the spices. Head to the southern Rhône valley for a round and coating white, which will enhance the fiery character of the dish. For example a wine made from viognier.
DOMAIN JEANNE GAILLARD
VIOGNIER 2015 – WHITE
RHÔNE VALLEY, The Rhodanian hills
