Match of the week

Vermentino and seafood

Posted by Fiona Beckett (Google+) on May 19 2015 at 13:01

Normally this weekly post features a specific dish and wine but vermentino goes with so many fish dishes I think it’s worth flagging up its sheer versatility.

Over the weekend’s visit to the Porto Cervo wine festival we drank it with everything from oysters and raw scampi to grilled seabream to spaghetti alle vongole and it took every one of them in its stride.

If you want to refine the experience you could drink younger, crisper less expensive vermentinos with raw shellfish and cold, fish-based antipasti and more expensive, richly textured ones such as Capichera’s VT or Argiolas Is Argiolas with dishes like this baked seabream we had at Il Vecchio Mulino or lobster rice.

See also this post on other matches for spaghetti alle vongole

I was invited to the Porto Cervo wine festival by Starwood Hotels and ate at Il Vecchio Mulino as a guest of Capichera.

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