Match of the week
Braised brill with truffles and La Rocca Soave
I’ve already mentioned this wine pairing as part of my write-up of the Action Against Hunger pop-up with Rick Stein but it was the outstanding match of last week.
It was an unusual dish which you can just about see from the rather blurry picture to the right. The brill - which was fabulously fresh - was braised rather than grilled and adorned with mushrooms and truffles which gave it a powerful umami hit.
Old white burgundy would have been the obvious choice but they had already run out of the Meursault on the wine list so we opted instead for the 2007 vintage of this highly unusual single vineyard Soave from Pieropan which we were lucky enough to get at the normal retail price.
It was an incredibly lush, voluptuous wine - just perfect with such a rich fish dish. A real treat.
Salmon ceviche and Soave
With its intense citrussy flavour ceviche - marinated raw fish - is a tricky dish to pair with wine.
One’s natural inclination might be to pick a white with a similar flavour profile such as a Sauvignon Blanc but the likelihood is that the more intense flavour of the marinade will strip the citrus flavours out of the wine.
At our local restaurant Culinaria at the weekend I picked a half bottle of Pieropan Soave to kick off our meal which held its own really well with a delicious starter of salmon marinated with lime served with guacamole (Mexican avocado dip). It didn’t interfere with the pure lime flavour but had enough personality to stand up to the zingy flavours of the dish. A decent Pinot Grigio, I suspect, would work equally well.
Image © karandaev - Fotolia
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