Yes, You Can Serve Canned Food With Wine. Here's How
It’s no question that in the United States we turn our noses up at canned fish. But the East Village restaurant Maiden Lane, which imports smoked and cured seafood from as far as Spain, Portugal, and Iceland, celebrates the European tradition of canned fish, bringing the old-world delicacy to New York. One of the restaurant owners, Nialls Fallon, shares his favorite picks and their drink pairings.
By Molly Elizalde, CNTraveler.com
Our appetite for canned food was whetted when we visited the year-old restaurant Maiden Lane in Manhattan’s East Village for our August issue of Traveler. At Maiden Lane, there is no kitchen—and much of the seafood comes from family-owned canneries across Europe. ML co-owner Nialls Fallon talks us through the perfect wine pairings for all those razor clams, cockles, and anchovies.
PHOTO: MATTHEW HRANEK
THE CAN: Conservas de Cambados Cockles in Brine from Spain
THE DRINK: 2012 Bisson Vermentino Vignaerta from Liguria Italy
“These briny oceany cockles from Spain alongside this Italian coastal Vermentino are an exercise in sailing the Mediterranean. Think salty water in your face and a dry wind sweeping your hair.”
THE CAN: Conservas de Cambados Razor Clams in Brine from Spain
THE DRINK: 2011 I Custodi Calicante blend from Sicily, Italy