“I cook with wine; sometimes I even add it to the food.” – W.C. Fields.
The pairing of wine with food drives many critics to despair, and most ordinary foodies to ‘don’t really care‘.
Red with meat, white with fish – humbug, drink what you enjoy with the food you love.
These pairings for the Valentine’s Weekend recipes (above) introduce some fresh ideas and wines you may not have tried before.
[The following are all generally available on line and in most popular Supermarkets.]
Try something new and let us know what you think.
With the French-styled Roast Chicken & Peas we are suggesting a classic French rosé or blush.
Some of the best rosé wines in the world come from Provence, France including this relative newcomer Mirabeau Pure Provence. It offers fragrant citrus and exotic fruit on the nose, leading with pink grapefruit, papaya and vineyard peach. Fever Tree pair this with their Raspberry & Orange Blossom Soda to create a refreshing spritz.
This is quite an ‘out there‘ suggestion to pair with your Spicy Pork Mazemen. Brave or what. I go for ‘what‘ because it’s a corker that will open your eyes and palates to something very new to most British kitchens.
Spicy, exotic dishes such as this (also cheese and deserts) cry out for spicy, exotic pairings. De Colmar Gewürztraminer is such a thing.
It’s a finely crafted Gewürztraminer from vineyards extending between Bas-Rhein and Haut-Rhein, with an intense golden yellow colour, delightful aromas and flavours of lychee, rose petals, guava and mango reflecting its sweeter nature.
NOTE: If this is a step too far, enjoy your Japanese Mazemen with a Japanese beer – a well-chilled Asahi.
With another classically French dish – your Confit Duck Cassoulet – you might well expect a classically French pairing. Not today!
Having been cooked slowly in fat for hours, duck confit is a very rich dish. Pinot Noir is the classic go-to pairing for its slightly acid punch to the fat. Let’s go to Argentina (via Tesco’s) for our pairing.
Trivento Private Reserve Malbec comes from the high altitudes of Mendoza’s Uco Valley at the foothills of the Andes. It is aged for 8 months in oak barrels, transforming the wine to a deep red colour, with nutmeg and black pepper aromas, married with chocolate notes that evolve into a fresh, long finish.
Please let us know if you agree with the thoughts, tastes and pairings.
Enjoy.