Prawn raviole and white Bordeaux

Having spent 3 days in Bordeaux last week I’m spoilt for choice about my match of the week but I’m going for one of the less obvious pairings (so not Pauillac and lamb!).

This was at a rather glorious outdoor lunch with Chateau Faugères in Saint-Emilion - the best of the trip from a food point of view cooked by a freelance chef called (I think from a hastily scrawled note) Matthieu Detchart.

The dish was rather grandiosely called raviole de crevettes aux légumes fondants, bouillon de carcasse à a citronelle et curcuma and was basically a giant Asian-style raviole filled with prawns and shredded, stir-fried vegetables (mainly carrots) with a light broth flavoured with lemongrass and turmeric.

It wasn’t really spicy at all just delicately aromatic and a brilliant match with the Chåteau Faugères Bordeaux Blanc 2011, a three-way blend of Semillon, Sauvignon Blanc and Sauvignon Gris which was also very light, elegant and citrussy (more grapefruit than lemon). Unfortunately it doesn’t seem to be available in the UK but you could subsitute a similar young white Bordeaux without too much obvious oak influence.

I do think white Bordeaux is hugely underrated.

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