A Tin's Best Friend
A great tin doesn't need much. But a little thought about what sits next to it? That goes a long way. We've been thinking about pairings: what to drink, what to eat, and why some combinations just click. It’s less a set of rules, more a way to sharpen your instincts so you always know what to reach for. Here's what we've been opening lately, and what we're putting next to it:
Sardines
DRINK
Grüner Veltliner or dry rosé. The mineral crispness of a Grüner holds up to the olive oil without fighting it; dry rosé brings a little more fruit, which plays nicely against the mild sweetness of the fish. Either way, cold and clean.
For a non-alcoholic option, sparkling water with a squeeze of lemon is always right. For a little more character, elderflower tonic adds a gentle floral note that pairs well with the smoke.
ON THE PLATE
Good sourdough with salted butter, pickled shallots, a few cornichons, a swipe of Dijon. The brininess of the pickles echoes the sea without overwhelming. Pull it all together on a Seacuterie Party Board.
Mackerel
DRINK
Albariño is the classic match. It’s bright and acidic enough to cut the richness without weighing it down. A cold pale lager also works well, especially alongside our jalapeño and Mediterranean varieties, where the carbonation keeps the heat in check.
Non-alcoholic: bitter lemon soda or iced tea. The bitterness balances the richness without competing with the fish.
ON THE PLATE
Crackers or crostini with crème fraîche, capers, and fresh dill. Or warm pasta tossed in the olive oil from the tin with whatever herbs you have on hand.
Mussels
DRINK
Something cold and fizzy with a little citrus is all mussels need alongside. A wheat beer like a Hefeweizen handles the smoke without competing. A crisp coastal white does the same: Muscadet, Pinot Grigio, or a dry Txakoli.
Non-alcoholic: a shrub (drinking vinegar diluted with sparkling water) is the most wine-like option at the table. The tartness cuts through the richness the way a good white would. Apple cider vinegar-based shrubs are the most versatile; look for one with ginger or citrus.
ON THE PLATE
Toast with a creamy spread like cream cheese or goat cheese makes a simple, satisfying bite. Set out a charcuterie board and let guests build their own.
