Make These Simple And Vibrant Vinho Verde Pairings
Photos: Missy Tracey
There’s no better time to experiment with easy, creative recipes and unique, adventurous new wines.
In these days when we’re all spending more time at home, it’s comforting to know we can still travel-- through our wine glass! Today’s destination: Portugal’s Vinho Verde region.
Vinho Verde (‘VEEN-yo VAIRD’), located in the far north of Portugal, gets its name from the incredibly lush, green landscape of the region! Although some red, rosé and sparkling wines are produced there, the majority of the wines are vibrant whites that range from fresh, zippy, and fruity to elegant, lean, and mineral. The sheer range of styles is enough to keep any curious wine taster busy for quite a while: since many of the wines are blends of native grapes like Alvarinho, Trajadura, Loureiro, Arinto, and Azal, the flavor profiles will vary according to the specific blend each producer creates, and also which of the 9 subregions it’s from. There’s a lot to explore!
Some of the wines are bottled with a little carbon dioxide to lend a bit of effervescence, but not all. And although white blends are prominent, there are some Vinho Verde wines that are single-varietal bottlings, many from the Alvarinho grape (known in Spain as Albarino).
I find the time I spend in the kitchen incredibly comforting and relaxing-- especially with a delicious and refreshing glass of wine on hand and a good playlist! When dreaming up what types of foods would be especially harmonious pairings for Vinho Verde wines, I turned to two of my favorite recipes and the results were absolutely fantastic.
Recipe Pairing #1: Kale and Sweet Potato Tacos
I’ve found myself seeking out more plant-based dishes, and one really satisfying and flavorful go-to recipe for me is a kale and sweet potato taco inspired by this one from Bon Appetit. It’s quick to make and an incredible pairing with the more zesty, ripe, tropical fruit-driven expressions of Vinho Verde.
It starts with a simple sauté of chopped sweet potatoes and kale in olive oil, seasoned with salt, pepper, and chili flakes if you like a little spice.
To assemble the tacos, simply layer the sauteed veggie mixture on top of a warm corn taco, top with sliced avocado, and finish with a drizzle of crema. I didn’t have traditional Mexican crema on hand, so I used greek yogurt (sour cream works too!) thinned out with a bit of lime juice. Delicious!!
Recipe Pairing #2: Tomato-Poached Fish With Chile Oil and Herbs
In Portugal, Vinho Verde is often enjoyed with seafood-- and one of my favorite foolproof ways to cook fish is by poaching it! It comes out tender and flavorful every time (and this method makes it impossible to overcook). I love this recipe from NYT Cooking: Tomato-Poached Fish With Chile Oil and Herbs. The refreshing, more mineral and elegant styles of Vinho Verde have plenty of bright acidity that balances the zestiness of the spicy tomato broth.
The fish of your choice (I used cod but halibut, tilapia, sea bass or any other mild white fish works just fine) gets simmered in a tomato broth; you can use in-season tomatoes, but the pantry staple of canned whole tomatoes also works perfectly.
While the fish is cooking, sizzle up some sliced garlic, shallots, and chili flakes in olive oil until crispy.
When you’re ready to serve, top the fish with the crunchy garlic and chili mixture and some fresh parsley and cilantro. Serve with rice or warm tortillas!
Thank you Vinho Verde for sponsoring this post!
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