Olives and Côte Rôtie

You’ll have to forgive me the vagueness of this week’s match of the week, which is actually more of a hack, but I’ve largely been desk-bound so it’s been slim pickings.

I could have written about how well tacos go with margaritas but I don’t think that comes as news to anyone.

But last night when I was at my music club (like a book club only we share music tracks) I was sipping a Côte Rôtie (one of the top wines from the Northern Rhône) that one generous member had brought along and distractedly nibbling a few olives and was struck by how delicious the olives made the wine taste. I mean it was good anyway but the olives made it seem even more sumptuous.

It’s not the first time I’ve had that insight but I’d forgotten about it. The reason is that the salinity of the olives accentuates the richness and fruit in the wine. It doesn’t in my view work with wines that are already soft and fruity but with the savoury, almost gamey Côte Rôtie it was transformative.

Not that there aren’t more interesting things to pair with Côte Rôtie (read this article for inspiration) but you might consider adding olives to a dish.

(Can’t tell you what the wine was, I’m afraid. As I say I was distracted by the music, taking time only to grab this somewhat blurry photo!)

See also The best food pairings for syrah