This section covers oily fish (sardines, anchovies, tuna, bonito, mackerel and dogfish), shellfish (mussels and scallops) and poultry (pheasant, partridge and quail) preserves that have been cooked in an acid solution, usually vinegar, together with some other herbs and spices, such as garlic, bay leaf, black and red pepper, mustard seeds and oil. The pickling creates a perfect combination of the main food flavours with the sourness of the vinegar, while the spices enhance its taste through a marinating process.
Claudio which wines would you recommend me?
This may be one of the most difficult matches but I would dare to say it is enough to select a wine with acid architecture and some spark of residual sugar. A off-dry Riesling such as a German Kabinett from the Mosel area will match masterfully the sweet-spicy taste of pickled poultry. Also light and fresh Brut sparkling wines are other stimulating pairing for pickled fish and shellfish.