Wine Pairing
Stockfish / Stoccafisso
Bacalao / Baccalà
Salty Stockfisk will make a wine taste sweeter than it is.
Salty fish begs for wines from the seashore.
A dry white wine with good acidity will work best.
Stockfish is popular in Mediterranean countries, Portugal, Spain, and Italy.
Pairing Suggestions
Alvarinho (Portugal)
Verdicchio (Italy)
Albariño (Spain)
Soave (Italy)
Other Excellent Alternatives
Champagne (France)
Metodo Classico (Italy)
Prosecco (Italy)
Cava (Spain)
Sekt (Germany)
Stockfish
Stockfish (tørrfisk in Norwegian) is unsalted Arctic cod that is air-dried naturally on massive wooden racks in Lofoten in Northern Norway.
It is Norway’s oldest export commodity, dating back over 1,000 years to the Viking Age.
Bacalhau is the Portuguese word for Stockfish.
In Portugal it is said there are more than 365 ways to cook Bacalhau, one for every day of the year (some say there are 1,001 ways).
Bacalao is the Spanish name for for Stockfish.
Bacalhoada is the Brazilian name for Stockfish.
Stoccafisso is the Italian name for Stockfish.
In the Veneto region it is called Baccalà.
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Go Local if You Can
Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region.
Terroir
The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Terroir of a region.
Culture and Tradition
Local wines are deeply intertwined with the culture and traditions of a region. Pairing local wine with local cuisine creates an authentic culinary experience.
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