What to eat with Cloudy Bay

For most people the New Zealand winery Cloudy Bay is synonymous with sauvignon blanc but their range now extends to sparkling, sweet and red wines, a message underlined by a dinner at Hix Mayfair (in Brown’s Hotel) the other day.

Hix’s style - like that of St John - is minimalist: carefully sourced ingredients cooked as simply as possible. In fact a couple of his suppliers were at the table including the ebullient Peter Hannan of the Meat Merchant whose whose fantastic guanciale I tried the other day.

Cloudy Bay’s wines, on the other hand are generous and full of personality - classically ‘new world’. How would the two get on?

The best matches ironically were not with sauvignon but with pinot of which they now have two - one from their home territory of Marlborough, the other from Central Otago.

The more delicate Marlborough one - a 2012 - was paired with a rib of Peter Hannan’s superb bacon with Bramley apple sauce and the more robust 2011 Te Wahi with two courses: a Glenarm Estate steak with Hampshire ‘pennybuns’ (ceps) with parsley and a washed rind cheese called Guernsey Goddess made by Alex James (of Blur fame) from Guernsey milk and washed in Somerset Cider Brandy. That was the biggest surprise because although the cheese wasn’t particularly ‘stinky’ it was very rich and creamy but was a fantastic match with the sweet-fruited pinot.

The better known sauvignon - now on the 2014 vintage - kicked off the dinner with a threesome of oysters (I like the way Hix avoids the word ‘trio’) - some natives, rocks with cucumber green chilli and shallots and some deep-fried rocks served with a rich bearnaise-y style mayo (at his Fish and Oyster House in Dorset he serves a ransom mayonnaise but as ransoms aren’t in season I’m guessing he used herbs). That was the best match of the three but the natives were somewhat overwhelmed by the wine and the oysters with rocks and chilli not quite as good a match as you’d expect. (I think it needed more Asian-style seasoning which isn’t really Hix)

The next course of Wye Valley asparagus (a second, late harvest) and purslane salad was spot on though. There’s more going on than just asparagus flavours in the Cloudy Bay Sauvignon but enough to link to the dish - an explosion of green herbal flavours that was just delicious.

The course I didn’t think quite worked was a steamed fillet of St Mary’s Bay turbot (below) with sea beet and rape-seed oil where the fish was ironically so fresh it threw the accompanying 2013 Cloudy Bay chardonnay out of kilter, emphasising its oak rather than its creaminess. I think an older vintage or a light butter sauce of some kind - or even melted butter (better than rapeseed oil with this wine) - would have made it work.

And the luscious 2007 Late Harvest riesling wasn’t done any huge flavours by the Peruvian Gold chocolate mousse. Given Hix uses British ingredients it would have been better with something apple-based.

So great food, great wine but only a limited number of great matches in my opinion. It’s a problem with wine dinners. Restaurants don’t have the time or staff resources to tweak or change their dishes to match the wines and its hard taking wines out of their natural register - in Cloudy Bay’s case, the big flavours of Asian-accented New Zealand food. That doesn’t mean of course you shouldn’t do it. A preliminary run-through tends to highlight any problems.

I attended the dinner as a guest of Cloudy Bay.

Image credit: Matt Boulton, CC BY-SA 2.0

Matching wine and charcuterie - an experiment

About the most daunting audience that anyone could face is a group of wine writers, especially if a number of those happen to specialise in food and wine matching so it was with some trepidation that I agreed to lead a tasting on wine and charcuterie in London on Monday night on the eve of the London International Wine Fair.

The subject had been suggested not by me but by fellow writer David Furer, who also writes for this site. At first I thought it was limited in scope but the more I considered it the more it appealed. Charcuterie is normally paired with very simple rustic wines, usually French but what if one attempted to match it with wines from outside France? Possibly even fine wines?

There was a precedent for that. I remember an unusual and highly successful pairing of Dom Perignon with jamon iberico which linked the umami taste of both the ham and the wine. Charcuterie is typically salty, often fatty providing a coating for the palate that allows the wine to shine. A sparkling wine breaks up that fat (in much the same way as a beer). Could other fine wines do the same?

Appropriately enough the tasting took place at Terroirs, the recently opened wine bar that has some of the best charcuterie in town. On our plates we had a Spanish ham, Jamon de Teruel, which was quite delicate in flavour (more like an Italian than a Spanish ham), some saucisson sec from the Pyrenees, some duck rillette and the formidable ‘terrine Terroirs’ which was lavishly seasoned with spices and garlic. Typically you would eat them together but would we find a wine that could handle them all?

Here are the wines we tried, why I chose them (although in a number of instances I asked the sponsoring body for a wine of a specific type and wasn’t sure what I was getting) and how they performed. Skip to the end if you simply want to read our conclusions:

Rosé Carte Noire 2008, Maitres Vignerons de St-Tropez
RRP: 9.99 Nicolas
I thought we should kick off with a southern French rosé as a ‘control’. This was darker in colour and more intensely flavoured than many Provençal rosés with some attractive ripe berry fruit on the palate and a long dry finish, nevertheless it struggled with the very punchy terrine. I liked it better than many of my fellow writers but then I spend a lot of time in the south of France. It ‘felt right’.

Assyrtiko Hatzidakis 2007
9-10 Caves de Pyrène, Waitrose
This wine was suggested by Doug Wregg of Caves de Pyrène who writes their highly diverting wine list. His recommendation for the wine: “Normally octopus but would work well (we think) with the fattiness of rillettes or a jambon persillé (like a supercharged Aligoté)” As it turned out it lacked the requisite freshness and zip - a younger vintage might have been better. (The usual Greek pairing, according to Greek wine-writer Ted Lelekas who was present, is seafood and shellfish)

2007 Riesling IDIG Grosses Gewaechs, Weingut Christmann, Pfalz
35 Charles Taylor
I wanted to include a dry German Riesling, Germany having many fine charcuterie products of its own (though probably rather more that are smoked). This was an exceptionally fine example - too fine, most thought for these particular charcuterie products, especially the terrine though the ham proved a particularly sympathetic foil. There was a suggestion that a wine with a touch more sweetness would have worked better. And, I would suggest, one with a few more years maturity. Worth pursuing this route though

Chapel Hill Verdelho 2007
Supplied by: Lindsay May on behalf of Wine Australia
RRP: 9.49 in independents including Planet of the Grapes, Ongar Wines Ltd, Australian Wines Online, Rehills of Jemond, Badmington Wines
Again I wanted to include something from Australia and thought a Verdelho would be an intriguing choice but the zesty limey character of this very attractive example didn’t work with anything but the duck rillettes (actually a fascinating combination). Better to stick to Thai and other south-east Asian influenced dishes. Australian food, in other words.

Lambrusco Reggiano Concerto
RRP: 8-10 Vinum, Everywine, Harrods, Booths
It seemed to me that an authentic red Lambrusco should be ideal for charcuterie - after all Emilia Romagna where it comes from has some wonderful pork products of its own. And for me it hit the spot perfectly. I loved its acidity, its dark bitter cherry fruit and its gentle effervescence but it’s obviously a ‘love it or hate it’ wine. Some didn’t take to it at all, another group agreed that it was one of the best all-rounders. It was particularly good with the rillettes, though some preferred the Marcillac below.

2006 Marcillac, Cuvee Lairis, Jean-Luc Matha
RRP: 9.99 Caves de Pyrène
I thought we should have a rustic French red of the type the French themselves would drink with charcuterie and thought a Marcillac from south-west France, a favourite wine of the Caves de Pyrène crew, would work well. It was actually the only wine that was positively affected by the charcuterie which rounded it out and enhanced its fruitiness. Most thought it performed pretty well overall - best with the saucisson and the rillettes.

Morgon, Côtes du Py, Beaujolais 2007 Domaine Jean Foillard
RRP: Around 16 a bottle from Caves de Pyrène, slurp.co.uk
I’ve always rated Beaujolais with charcuterie, but thought it would be interesting to have one from the band of ‘natural’ winemakers who eschew sulphur and filtration. Although Foillard is highly rated this was possibly not the best example from an unremarkable vintage - it was a bit funky and feral, so failed to completely engage with our troublesome terrine. Good with the saucisson though.

Isabel Estate Pinot Noir 2005
18.55 Berry Brothers & Rudd
I remember being very taken with the idea of a ‘Pigs and Pinot’ festival I read about so thought it would be interesting to see how a top notch New World Pinot Noir from New Zealand fared with our selection. Better than I anticipated was the answer, particularly with the terrine where its lusciously ripe fruit proved the perfect counterpoint to the spicing. It was also pretty good with the rillettes - less so with the saucisson and ham. Possibly a less classy Pinot would have done an equally good job?

Manzanilla La Gitana
RRP 8.49 at Tesco, Waitrose, Sainsbury, Majestic, Somerfield, Wine Rack, plus independents.
Further proof - if proof were needed - that sherry is one of the all time great food wines. This salty manzanilla sailed through the plate taking every component in its stride, just as it would a plate of tapas. I’m not sure a fino wouldn’t have been even better. Worth trying a dry amontillado or palo cortado too which would have probably worked marginally better with the terrine. Most attendees’ favourite overall.

El Grifo Canari Lanzarote 1997
I’d never come across this rare cream sherry-style wine from Lanzarote but happily Spanish specialist John Radford was in the audience to explain its origins. Most agreed it was quite wrong for the charcuterie (far too sweet) but we reckoned it would have been interesting with blue cheese or a crema catalana. (The website recommends it with good company!)

Conclusion
So what should you drink with charcuterie? Well, the manzanilla sherry got the majority vote as the best wine overall, followed closely by the Lambrusco and a little way behind by the Riesling though it was felt that the quality of the latter was diminished by the charcuterie selection.

If you’re a Francophile I reckon you’d probably be inclined to stick to the usual suspects, rustic and fruity reds having the edge on rosé and whites. The Marcillac was good, though I suspect a fruitier cru Beaujolais might have outclassed it (see the links below).

Individual matches that were singled out were individual pairings of the ham, rillettes and terrine with the Riesling, Marcillac with both the saucisson and rillettes, Morgon and saucisson, Verdelho and duck rillettes and the Isabel Estate Pinot Noir and terrine.

The duck rillettes proved particularly wine-friendly - worth considering serving on their own on crostini as a nibble with an aperitif. A flavourful pâté or terrine is probably also better served on its own, rather than as part of a selection if you particularly want the accompanying wine to shine (though take care if you add an accompanying relish or compote). It can also take a wine with a touch of sweetness.

The ones that got away
What else could we have fielded? Well a Champagne or a cava would have been interesting. Someone suggested a dry Chenin like a Savennières and I’d have quite liked to include an Italian red like a Valpolicella or a Teroldego. Plenty of food for thought, anyway.