Galicia can boast an enviable oenological culture, as well as a recognized canning industry all over the world. With this premise, we started to mix both prides to achieve the perfect pairing between wine and canned fish. With the help of sommelier Nacho Costoya (National Best Maître 2012 Award) we choose five of the best and most recurrent canned fish to combine them with wines from the five Galician appellations of origin. Open the can, uncork the wine and get ready to enjoy.
If you always have a white tuna can at home, try to accompany it with a Mencía wine from the Ribeira Sacra. If yours are the cockles, uncork a bottle of Ribeiro. The saline, iodine and acid touches bring the nuances to make a unique conjugation. The sardines, marry perfectly with the D.O. Rías Baixas. The aromatic richness of the Albariño completes and balances the power of the sardine. For slithers, we propose Monterrei wine. The acidity of the wine combines perfectly slither taste. And if you prefer the mussels, you must go to the Valdeorras, a red red fruit, fresh and with a slightly bitter touch, will be perfect.