Alvarinho wine and cod: a perfect pairing.

Introduction

Few gastronomic combinations are as universally accepted as Alvarinho with cod dishes . The firm acidity, vibrant freshness, and minerality of the grape variety balance the intensity of the most emblematic fish on the Portuguese table.

1. The character of Alvarinho

Produced in Monção and Melgaço , Alvarinho wine is distinguished by:

• Citrus and floral aromas ;
• Lively acidity that cleanses the palate;
• Granitic minerality that adds elegance;
• A structure capable of supporting oven-baked dishes.

2. Baked cod with olive oil

A classic national dish that calls for a more structured Alvarinho, ideally aged on fine lees or briefly in wood, to complement the rich texture of the olive oil and the intensity of the dish.

3. Bacalhau à Brás

Lighter and creamier, it calls for wines in stainless steel, with a crisp freshness and citrus profile, which refresh between bites and enhance the flavor of the egg and potato.

4. Cod with cream

Here, the richness of the dish calls for a wine with greater body . Alvarinhos with lees contact or bâtonnage are safe options.

5. Codfish à la espiritual

The combination of carrot and béchamel sauce is balanced by Alvarinhos with their mineral and elegant profile , which prevent satiety and prolong the pleasure of the meal.

6. Other regions of note

In the store you will also find wines from Douro, Dão and Alentejo , which offer robust reds and complex whites, ideal for those who want to vary from the freshness of Minho and experiment with different food pairings.

7. Service and temperature

• Young stainless steel Alvarinho: serve between 8–9 ºC;
• Alvarinho aged in oak barrels or on lees: serve between 10–11 ºC.
  The glass should be medium-sized tulip-shaped to enhance aromas and balance.

Conclusion

Alvarinho proves to be versatile and unbeatable alongside cod, creating pairings that highlight the best of Portuguese tradition. Exploring different styles of this variety is a way to rediscover timeless dishes.