The Cantabrian anchovies, with their intense and delicate flavor, are one of the gastronomic treasures of northern Spain. But what happens when you combine the Cantabrian anchovies with a wine like Verdejo, renowned for its freshness and vivacity? The result is a culinary pairing that celebrates the best of Spanish flavors.

The Verdejo Wine

Verdejo is a Spanish grape native to the region of Rueda, in the province of Valladolid, which has gained popularity thanks to its freshness, acidity and aromatic complexity. This white wine is characterized by its floral scent, fruity notes of peach and citrus, and a slight herbaceous touch. Its lively acidity and the feeling of freshness in the mouth make it an ideal companion for fish dishes and seafood.

Cantabrico and Verdejo anchovies

The pairing of Cantabrian anchovies with Verdejo is a culinary combination that enhances both ingredients. The delicate salinity of anchovies blends perfectly with the acidity and freshness of Verdejo, creating a unique balance of taste. 

Here are some ideas to make the most of this fascinating combination.

Tapa Classica: Serve the Cantabrian anchovies on small pieces of toast, topped with a little extra virgin olive oil and accompanied by a glass of Verdejo. This simple tapa is a treat for the palate.

Summer Salad: Make a fresh salad with lettuce leaves, tomatoes, red onion, Cantabrian anchovies and a vinaigrette made from olive oil, lemon and parsley. Accompany this salad with a glass of frozen Verdejo for a light and refreshing lunch.

We propose another interesting combination in this article

Bon appetit! 

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