Wine and food pairing: barbecued sardines

A Mediterranean white wine is one of the best partners for barbecued sardines. A white Cassis, a Bandol blanc de la Tour du Bon or even a Rolle (Vermentino) or Clairette-dominant Côtes de Provence offer notes of citrus, dried herbs and enough acidity to counterbalance the fatness of the fish, while evoking the marine terroir. A Muscadet Sèvre-et-Maine sur lie may also be well suited, especially if you're looking for a fresher, saltier feel, ideal for accompanying the iodine of fish and the crispness of grilled cooking.

Structured rosés from the South, such as those from Palette, Languedoc or Roussillon, are also great companions. Their discreet fruitiness, hints of garrigue and acidic frame go well with the smoky flavors of sardines while retaining freshness. Try the Pic-Saint-Loup rosé du Chemin des rêves with this dish, for example!

Finally, for a more unexpected proposal, a light, low-tannin red wine served chilled, such as a Pineau d'Aunis from the Loire Valley or a natural Cinsault from the Languedoc, the Pur C du Domaine de la Bathassade vintage, for example, may surprise with its balance of fruit, freshness and delicacy. This type of red does not dominate the fish, but accompanies it gently, especially if the sardines are spiced up with aromatic herbs or a drizzle of lemon.