What best to serve with sardines?

The sardine or European Pilchard is found in most of the European waters. Not only in the Mediterranean or Black Sea, but also along the coast of West Africa, up till the cold waters of the northeastern Atlantic. The fish has a very herring-like texture. They are rich in flavour, but melt in your mouth, creating an oily mouthfeel. Their flavour can be enriched with different types of oil (preferably olive), butter and of course Provençal and other mediterranean herbs. They can be prepared trough different methods and therefore be paired to a wide range of different types of wine. Not only thinking about full bodied white, but also rosé and even red!

Sardines are prepared in different ways and styles, for instance:

• out of the oven, with olive oil, garlic, lemon, rosemary and thyme
• Grilled on the BBQ with big chunks of tomato and sweetly baked onion
• Sardines straight out of the can, conserved with oil or butter
• Pasta con Sarde from Sicily

The most beautiful thing about this delicious fish is that, despite method of preparation, due to the texture and mouthfeel very different wines can be served. Considering white, we can look at crisp acidic wines, due to that high level of acidity. We can choose a typical seafood wine, such as Vinho Verde or Picpoul that rinse the mouth with their acidity but ensure that the rest of the wine can still uphold with the complexity of the dish. An Albariño or Muscadet, will complement the richer texture of the sardines, if mainly the Muscadet is aged ‘Sur Lie’. This will lead to a creamier texture in the wine. Sherry can do the trick as well, but make sure to choose either Fino or Manzanilla, that can underline the sea salt flavours. A fuller bodied Falanghina or Fiano will do wonders here as well! The richer the sardines are served, the more aged the Fiano needs to be. Fiano will develop richer aromas like hazelnuts and tangerine. Sardines that have been grilled on the BBQ, will work perfectly with a deep coloured rosé that can underline the herbaceous notes with its fruit driven character. Look out for a Spanish Rosado, Italian Rosato or Bobal instead of the lighter Provence style.  

The more savoury the sardines are prepared, the more we can look to pairing red, but more on the lighter style with a low number of tannins and a higher level of acidity. A new world Pinot Noir can be an excellent choice, because it will have a higher focus on its fruit character. Especially when serving the sardines with big chunks of tomato and sweetly fried onions.
Looking at the Sicilian pasta with sardines and raisins, obviously a lighter Sicilian red will work perfect! Think of Nerello Mascalese, especially when coming from the Etna it will focus on notes such as flint, which makes it a perfect match for sardines grilled on the BBQ as well. A fruit driven Frappato will blend beautiful, not only with the raisins, but also with the savoury touch of the tomatoes, sweetness of the onion and the mediterranean herbs. 
The richness of the Nero d’Avola can be tricky, because the higher number of tannins will clash with the egg whites from the fish, leaving literally a bitter aftertaste. But no worries if you love this particular variety, because the only DOCG of the Island, Cerasuolo di Vittoria is a blend between Nero d’Avola and Frappato. Thanks to the fruitiness of the Frappato, the Nero d’Avola is a lot softer, leading to a better match with the sardines and raisins in this pasta dish.