Venetian tradition meets sweet and sour elegance
A suitable wine to accompany the meal transforms the classic Venetian sardines in saor into an unforgettable culinary experience. The harmonious combination of wine and food is particularly important in this traditional dish, as the balance between the saltiness of the sardines and the distinctive sweet and sour marinade must be maintained. Originally developed as a preservation method for seafarers, this speciality today captivates with the complexity of slowly caramelized white onions, the delicate sweetness of raisins and the nutty aroma of roasted pine nuts. The sardines are first floured, deep-fried until golden brown and then marinated in a broth of vinegar and spices for at least twenty-four hours. This process combines the flavors to create a multi-layered texture in which the acidity of the vinegar tenderizes the flesh of the fish and gives it a refreshing piquancy. Sarde in saor are at the heart of Venetian cicchetti culture and bring the vibrant flair of the lagoon city and the maritime craftsmanship of past centuries directly to the dining table at home with every bite.
Ideal wine accompaniment: Prosecco Superiore Brut DOCG (Veneto, Italy)
A Prosecco Superiore DOCG in the dry brut version is the perfect accompaniment, as it elegantly absorbs and harmonizes the lively acidity of the marinating vinegar. The fine perlage of this high-quality sparkling wine acts as a natural cleanser on the palate, playfully neutralizing the fattiness of the fried sardines and ensuring freshness. On the palate, this wine impresses with its delicate aromas of green apple, white peach and delicate floral notes, which form a wonderful contrast to the tart spiciness of the sardines. While the raisins add a subtle, fruity sweetness to the dish, the dry ageing of the Brut provides the necessary structure and liveliness without disturbing the delicate sweet and sour balance of the dish. The mineral notes, which are typical of the steep slopes of Valdobbiadene and Conegliano, find an ideal echo in the iodine character of the sea fish. The result is a synergy in which the effervescence of the wine softens the dense aromas of the marinated onions and envelops the entire dish in a summery lightness.
Further wine recommendations for this dish
Lugana DOC (Lombardy, Italy)
This white wine from southern Lake Garda is an excellent partner, as it has a distinctive structure and a juicy minerality. Made from the Trebbiano di Lugana grape, the wine displays aromas of citrus fruits, almonds and white flowers, which correspond excellently with the toasted pine nuts in the dish. Its balanced acidity is strong enough to stand up to the vinegar of the marinade, while the supple body of the wine beautifully emphasizes the texture of the soft onions. Lugana brings a certain Mediterranean warmth that rounds off the maritime piquancy of the sardines and ensures a long, harmonious finish. With its freshness and at the same time density, it offers a complex taste experience that elevates the Venetian specialty to a new level and elegantly enhances the rustic components of the fish.
Grüner Veltliner Kamptal DAC (Lower Austria, Austria)
A Grüner Veltliner from the Kamptal with its characteristic pepperiness offers an exciting and dynamic accompaniment to the sardines in saor. The spicy, slightly peppery notes of the wine perfectly pick up on the aromas of the onions and bay leaves in the marinade. The crisp acidity and fresh fruit flavors of green apple and grapefruit cut precisely through the richness of the fried fish and leave the palate feeling invigorated. In particular, the combination of the mineral coolness of the wine and the sweetish note of the raisins makes for an exciting interplay of the senses. Austrian white wines in this category are known for their versatility in dishes with acidity, making them a first-class choice here, refreshing the dish without overpowering its traditional soul.
Chablis AOC (Burgundy, France)
A Chablis from the famous limestone soils of Burgundy is the purist choice for this maritime dish. The pure Chardonnay fruit paired with an almost steely minerality and razor-sharp acidity makes it the ideal counterpart to the vinegar notes of the sardines. On the nose, there are subtle notes of flint and lemon, which emphasize the fine aromas of the sea fish rather than masking them. As a Chablis generally has no noticeable wood influence, the pairing remains clear and focused on the maritime freshness. The sparse elegance of the wine balances out the richness of the caramelized onions and ensures that the sardines in saor retain a distinguished lightness despite their intense marinade. A wine for connoisseurs who appreciate the interplay of texture and mineral depth.
Albariño DO Rías Baixas (Galicia, Spain)
The Albariño grows on the Atlantic coast of Spain and is world-famous for its vibrant freshness and salty nuances. This salty component in the wine instinctively harmonizes with the sardines and enhances the feeling of a sea breeze on the tongue. The aromas of peach, apricot and lime in the wine provide a fruity counterbalance to the acidity of the wine vinegar in the food. The Albariño also has enough body and viscosity to absorb the creamy consistency of the pickled onions. This Spanish recommendation brings a summery energy to the combination, perfect for an aperitivo or a light starter. The combination of Galician freshness and Venetian culinary art shows how wonderfully maritime wines and food can harmonize across national borders when they share a common mineral base.
Mosel Riesling QbA (Mosel, Germany)
A classic Mosel Riesling with a fine tart finish is an insider tip for Sarde in saor, as its subtle residual sweetness buffers the acidity of the marinade in an ingenious way. The tangy slate minerality and the aromas of white peach and slate perfectly complement the sweetness of the raisins and the spiciness of the onions. While the acidity of the Riesling tames the fat of the fish, the subtle sweetness rounds off the flavor, which is particularly beneficial with strong marinated versions of the dish. The low alcohol content of the wine also makes the combination very digestible and invigorating. A German Riesling proves its class here as a universal food companion, creating a harmonious and balanced conversation even with difficult partners such as vinegar and onions and ensuring an invigorating finish.
The recipe:
Sarde in saor (marinated sardines with onions and raisins)
Cooking utensils
- 1 Large frying pan for deep-frying
- 1 Second pan for the onions
- 1 Flat casserole dish made of glass or ceramic
- 1 Kitchen paper
- 1 Knife and chopping board
Ingredients
For the fish
- 400 g fresh sardines gutted and scaled
- 50 g Wheat flour for dusting
- 200 ml Vegetable oil for frying
- Salt
For the saor (marinade)
- 400 g white onions cut into fine rings
- 100 ml White wine vinegar
- 2 1 tbsp olive oil
- 30 g Raisins Soaked in water or white wine beforehand
- 20 g Pine nuts Lightly roasted
- 1 tsp sugar
- 1 Bay leaf
- Black peppercorns
Preparation
Preparation of the fish
- Wash the sardines, pat dry and lightly salt.
- Turn the fish in the flour and tap off any excess flour.
- Heat the vegetable oil in a pan and fry the sardines in batches on both sides until golden brown. Drain on kitchen paper.
Preparation of the marinade
- Heat the olive oil in a second pan and fry the onion rings slowly over a medium heat. They should become soft and translucent, but not dark in color.
- Add the sugar, bay leaf and peppercorns.
- Deglaze with white wine vinegar and allow the vinegar to boil down briefly.
- Finally, stir in the drained raisins and toasted pine nuts.
Layering and marinating
- In a shallow dish, alternate a layer of sardines and a layer of the warm onion marinade. Finish with a layer of onion.
- Cover the tin and leave to infuse for at least 24 hours, preferably 48 hours, in a cool place or in the fridge.
- Remove the dish in good time before serving, as it is best enjoyed at room temperature.
Recommended side dishes
- Grilled white or yellow polenta slices.
- Fresh, crispy ciabatta bread.
- A small wild herb salad with a neutral dressing.
