A maritime delicacy between the canals of the Adriatic coast and ancient tradition
If you are looking for the perfect wine to accompany one of Emilia-Romagna’s most characterful specialties, marinated eel is second to none. The wine and food theme of this dish is defined by the enormous fat structure of the eel and the piquant acidity of the marinade. In the Valli di Comacchio, the preservation of eel has a centuries-old history, with the meat first being grilled and then marinated in a mixture of vinegar, salt and bay leaf. This combination calls for an accompaniment that can both tame the richness of the fish and harmoniously incorporate the sharp vinegar notes of the marinade. It is a culinary experience that thrives on the balance between the smoky texture of the roasted eel and the refreshing acidity, with the right choice of wine being crucial to enhance the strong marine flavors and open and invigorate the palate to new nuances after each full-bodied bite.
Ideal wine pairing: Bosco Eliceo Fortana DOC (Emilia-Romagna, Italy)
A Bosco Eliceo Fortana DOC is the ideal answer to Anguilla Marinata (marinated eel from the Valli di Comacchio). This wine grows on the sandy soils near the Adriatic Sea and responds perfectly to the high fat content of the eel, as it has a distinctive acidity and rustic tannin. On the nose, the Fortana develops aromas of wild berries, undergrowth and a subtle salty breeze, which corresponds wonderfully with the maritime character of the fish. As marinating the eel in vinegar gives it a spicy component, the structure of this wine is needed to maintain a stable balance on the palate. The fine perlage that characterizes many Fortana wines acts as an elegant cleanser that literally breaks up the fat. It is a regional pairing par excellence, in which the salty minerality of the coastal wines and the opulence of the eel merge into a majestic unity that invigorates the palate and brilliantly highlights the smoky grilled notes of the fish without being overpowered by the marinade.
Further wine recommendations for this dish
Lambrusco di Sorbara DOC (Emilia-Romagna, Italy)
A dry Lambrusco di Sorbara offers an extremely tangy and floral accompaniment that is ideal for countering the richness of the eel thanks to its high acidity. This wine is characterized by its light color and intense aromas of violets and red currants, which harmonize wonderfully with the laurel note of the marinade. The lively carbonation ensures that the fat of the eel is neutralized on the palate, making the next bite seem fresh again. It is a very authentic choice, based on the contrast between the lightness of the wine and the density of the fish. Anyone looking for an animating wine pairing that stimulates the appetite and playfully integrates the spicy food notes will be delighted by the dynamism of this classic from Modena, as it lends the dish an almost floating elegance.
Romagna Albana DOCG (Emilia-Romagna, Italy)
The Albana grape is known for its remarkable body and almost tannic structure in white wines, making it a powerful partner for fatty fish. In the dry Secco version, the wine shows notes of yellow stone fruit, broom and a subtle bitter almond on the finish, which goes perfectly with the texture of the marinated eel. As the eel has a very intense flavor of its own, the Albana offers the necessary aromatic richness to ensure that it does not go under. The moderate acidity is integrated in such a way that it supports the vinegar marinade without being aggressive. It is a stylish wine recommendation for lovers of complex white wines who want to emphasize the hearty and smoky components of the eel, while the golden color of the wine underlines the appearance of the fine dish.
Soave Classico DOC (Veneto, Italy)
A Soave Classico brings a mineral clarity and a subtle saltiness that comes from the volcanic soils of Veneto and is an excellent match for seafood. The aromas of white peach and acacia blossom add an extra dimension of finesse to the dish, while the structure of the wine smoothly encapsulates the fattiness of the eel. As the marinade is often very spicy, the Soave has a balancing and harmonizing effect on the palate. The nutty component in the aftertaste also corresponds very well with the roasted aromas created when the eel is grilled. It is an elegant choice that focuses on subtlety and balance and respectfully celebrates the maritime origins of the dish, with the wine providing a very clean and lingering flavor that highlights the subtle nuances of the bay leaf.
Alto Adige Riesling DOC (South Tyrol, Italy)
With its racy acidity and fine peach fruit, a Riesling from the cool vineyards of South Tyrol offers an exciting counterpoint to the oily character of the marinated eel. The typical minerality of this wine picks up on the saltiness of the marinade and creates a vibrant experience on the palate. As Riesling often has a very long finish, it can perfectly accompany the intense flavors of the fish. The acidity is the key tool here to break through the heavy texture of the eel and provide freshness. This is a sophisticated wine pairing for anyone who loves to play with contrasts and is looking for a combination that impresses with its precision and freshness and places the traditional dish in a modern, crystal-clear context.
Fino Rama DO Montilla-Moriles (Andalusia, Spain)
A dry-aged Fino is a bold and highly effective choice for marinated dishes, as its organic maturation under flor yeast creates an enormous umami depth. The aromas of almonds, olives and yeast are an excellent match for the marinated fish and the acidity of the vinegar. As the fino has almost no residual acidity, but convinces with its alcoholic structure and saltiness, it pares the marinade in a completely different way to conventional wines. The dryness of the wine ensures that the fat of the eel disappears from the palate immediately. It is a choice for culinary adventurers who want to meet the intensity of the eel with a wine of equal aromatic power, with the salty notes of the wine bringing the sea breeze of the Valli di Comacchio directly to the table.
The recipe:
Anguilla Marinata (marinated eel from the Valli di Comacchio)
Cooking utensils
- 1 Charcoal grill or grill pan
- 1 Flat form for marinating
- 1 Small saucepan
- 1 Knife
Ingredients
- 600 g fresh eel cut into 10 cm long pieces
- 300 ml White wine vinegar
- 100 ml Water
- 4 Bay leaves
- 1 teaspoon black peppercorns
- 1 Tbsp coarse sea salt
- 2 Garlic cloves pressed on
- A little olive oil for coating
Preparation
PREPARATION:
- Wash the eel and pat dry very well.
- Slightly score the skin on the sides.
- Prepare the grill or grill pan for high heat.
COOKING STEPS:
- Coat the pieces of eel thinly with olive oil.
- Grill on all sides for approx. 10 to 15 minutes until crispy brown.
- The fat should come out and the skin should become crispy.
- In the meantime, bring the vinegar, water, salt, bay leaf, pepper and garlic to the boil.
- Allow the marinade to simmer gently for about 5 minutes and then cool.
DIRECTIONS:
- Place the hot pieces of eel next to each other in a shallow dish.
- Pour over the lukewarm marinade until the fish is completely covered.
- Cover the tin and leave to infuse in the fridge for at least 48 hours.
- Allow to reach room temperature for approx. 30 minutes before serving.
- Serve with a slice of grilled polenta.
SUPPLEMENTS:
- White grilled polenta
- Lamb’s lettuce with lemon dressing
- Fresh sourdough bread
