Pacific Cod in Peperonata, Wildfish Cannery, AlaskaPacific Cod 'Peperonata', Wildfish Cannery, AlaskaWildfish Cannery does it againthis time with delicately cooked Pacific Cod in a smoky, savory peperonata sauce. Roasted red peppers, tomato paste, sweet onions, garlic, olive oil, and a sneaky splash of anchovy create a sauce thats as satisfying as it is unexpected. Yes, theres tinned fish inside your tinned fishand it works. Wild caught in the icy Bering Sea using sustainable pot harvesting, the cod

It sources from small vineyards around Napa and Sonoma

the di Mauro family continues the work—still hand-packing anchovies in small batches during the April–September fishing season

in a mocktail

WINEMAKER: Bart van Olphen

VINIFICATION: Fermented in stainless steel to preserve varietal purity and aromatics

FOOD PAIRINGS: Ideal with summer charcuterie

Serve in tacos with lettuce and a cream cheese spread made from the tin sauce

and age-worthiness

crafted from 100% Muscat grape must

Aromas: Sea salt

braised short ribs

sweet caramel and hints of leathery tobacco on the nose