SNAILS, WHICH WINE TO PAIRING? LET'S SEE SOME TIPS

Snails or escargot (snail: French translation) belong to the family of gastropods, phylum, hermaphroditic invertebrate molluscs that crawl on the foot and protect themselves in the shell from climatic adversities or external dangers.

Snails or escargot as you prefer are considered an edible food. In the product table, land species are classified as meat, while sea snails or shells are classified as fish, for example the "maruzzielli" snails in Campania, "cuccioletti" on the Marche coast. All species of snails are considered fresh products.

Snails live freely in nature, their collection is still prohibited by law today as they are considered endangered animals and therefore need to be protected. In reality, in the southern Mediterranean regions the product is abundant enough to produce income, and the harvest takes place spontaneously, in the sunlight.

But what do these snails or escargot de Bourgogne (for super-fine palates) have to attract the attention of inveterate collectors, of an army of tasters, of restaurant chefs and star chefs? Simply because it is a 100% natural food it lives on only leaves, its flesh is very digestible, contains polyunsaturated fatty acids and is rich in proteins and mineral salts, and perhaps also for their characteristic natural beauty!

Which wine to pair with snails or escargot.

As for the wines to pair , let's always choose them based on the recipe we have in mind to put into practice. A strong and decisive dish, like the one at base of polenta with sauce, but also fried snails, requires a wine capable of withstanding the robustness of the ingredients. We therefore choose a Trentino DOC Sauvignon white wine, also a Romagna red, Sangiovese, a Lucanian red , Aglianico del Vulture and slightly tannic. In all other cases, however, we can opt for a white wine , soft and not too acidic, such as an excellent Verdicchio dei Castelli di Jesi DOC, delicate and bitter, or a Greco di Tufo DOCG, typical of the Avellino area. Apulian recipes often accompany Salice Salentino rosé wines , Nero di Troia IGP vinified in white, for the snails seasoned with rosemary and sage, a white wine from Daunia, Bombino di San Severo, or even Falanghina di Capitanata with its flavor dry and mineral.

source Oltrevino.it

Sauteed snails are a tasty second course of land and combined with the right wine they will be even more delicious. But what is the best wine to accompany them? We choose a soft but well-structured Trentino white : these clues lead us towards Sauvignon , which has what it takes to bind perfectly with the delicious and slightly earthy flavor of the snails .

source tannico.it