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2 GASTRO LJETO U RIJECI / GASTRO SUMMER IN RIJEKA LJETO NA KVARNERU: DANI SU TO SARDELA, ŠPARUGA I TREŠANJA! Riba i vino - kod nas u Primorju oduvijek su nera- skidiv par. Uz kraljicu sardelu otvara se i više vinskih mogućnosti. Plava riba je u odnosu na ostale morske ribe izni- mno masna. O faktoru zamašćenosti moramo najviše voditi računa prilikom sljubljivanja. Idealno vino bilo bi, bijelo, mlado, elegantnog tijela, kako se svojom prenaglašenom osobnošću ne bi namet- nuo okusu ribe, svježe i po mogućnosti pjenušavo. Pogađate: naša žlahtina. Mlado, voćno, crveno vino također dobro funkcionira u toj kombinaciji. Tanini su također prirodni neprijatelji zamašćenosti. Meki, autohtoni sansigot, rashlađen na 14-16 stup- njeva, pružit će rafiniranost plavoj ribi. Početkom ljeta cijeli naš kraj i kultna riječka tržnica se zelene od divljih šparuga. Plemenito su travnate i gorke, ali vrše snažan pritisak na vino s kojim se ono dosta teško nosi. Stoga urođenu gorčinu šparuga treba ublažiti nekim finim umakom, kombinacijom s jajima, kvarnerskim škampima ili čak ribom kako bi se bez problema premostio taj jaz od šparuga do vina. Važan detalj: ne zaboravite se zasladiti našim div- nim, slatkim i hrskavim trešnjama! SUMMER IN KVARNER: THESE ARE THE DAYS OF SARDINES, ASPARAGUS AND CHERRIES! Fish and Wine - down here on the Coast they have always been an inseparable pair and the sardine queen opens up multiple wine options. Bluefish is extremely oily compared to other sal- twater fish. We need to take this factor into acco- unt most when blending. The ideal wine would be a young, white, elegant wine, so that it does not overwhelm the taste of the fish – as well as a fresh wine that is preferably sparkling. You’ve guessed it, that’s our žlahtina. A young, fruity, red wine also works well in this combination. Tannins are also oil’s natural enemies. Soft, indigenous sansigot, chilled to 14-16 degrees, will provide refinement to bluefish. In the early summer, our entire area and the Rijeka market are green with wild asparagus. It is gently grassy and bitter, and it puts a strong pressure on the wine, which has trouble dealing with it. There- fore, the inherent bitterness of asparagus should be alleviated with a fine sauce, or by combining with egg, Kvarner shrimp or fish to smoothly overcome this asparagus/wine gap. Important detail: Do not forget our wonderful, sweet and crunchy cherries!