Wines in Europe have been traditionally designed to go with the local foods from the area and indeed what can be nicer than food and wine with friends?
People in the UK do not often consider matching their food and wine however there are some simple tricks we can use that really allow the flavours in both to shine.
I have used several of these wines at recent customer food and wine evenings, all of which have proved very popular despite being initially nosed with some suspicion!
When matching foods it helps to think of the weight of a certain dish; a light dish such as a salad or white fish needs a light fresh wine. Similarly a rich creamy dish needs a full bodied wine.
Also if a good is dominated with a rich sauce this can impact on the character of a wine. A big fruity, hearty wine is needed to cope with the texture and body of a rich sauce.
All of the following wines are of a richer nature to enable them to partner richly flavoured and creamy dishes.
Vouvray la Grille
The other famous grape from Loire is Chenin Blanc (the most famous being Sauvignon Blanc), producing a richer ripe fruit flavor and a medium dry finish. The medium dry character can deter customers who prefer a dry wine but the weightier body and rich fruits enable the wine to partner rich dense foods. The acidity of the wine also leaves a refreshing finish. Try with a densely textured pate or a salty cold meat.
Turckheim Pinot Gris
The grape originates in Alsace and is picked at the very end of the season ensuring the grapes have had ample time to ripen to their full potential and giving a rich flavour profile.
An aromatic wine producing floral perfumed characters on the nose and on the palate
Mouthwatering acidity combined with rich fruit flavours make it an ideal match to rich flavours and textures such as coarse pate, smoked fish and salty Halloumi
Paul Mas Marsanne
Marsanne is one the traditional white trio form Rhone along with Roussane and Viognier.
The vines are harvested at night to keep the grapes cool and retain their acidity and freshness and 25% of the wine is aged in oak barrels to give a creamy mouthfeel without having to much oak influence,
White floral characters on the nose transform into honeydew melon, pears and hints of hazelnut on the palate.
The creamy mouthfeel ensures the wine works well with creamy sauces, parmesan laden risottos and beurre blanc but the high acidity then refreshes the palate leaving a clean finish.