Match of the week
Salsa verde and Chianti Classico
Wine pairing is much more about the way you cook a dish and the sauce you serve with it than it is about the basic ingredient and so it proved with this week’s match at the recently opened Brackenbury.
It was a dish of roast skrei cod with a potato, radicchio and sage bake and salsa verde, a punchy sauce of parsley, mint, olive oil, anchovy and capers* with which the elegant young Selvapiana Chianti Rufina we had chosen paired perfectly.
There was in fact quite a lot going on in the dish that assisted the match. The fact that the cod was roasted. The radicchio and sage - both slightly bitter - and the smoothing effect of the potato but it was the tangy salsa verde that clinched it.
Note: one of the reasons it worked was because the wine was both dry and lean. The salsa would have made a riper, more full-bodied red taste much sweeter, most likely unbalancing both the wine and the match.
Obviously the wine would work just as well, if not better, if the sauce had been served with lamb or veal.
* There’s a video of Danny Bohan of the River Cafe making a salsa verde here
For my full review of The Brackenbury click here.
Image © koss13 - Fotolia.com
If you found this post useful and were happy to get the advice for free perhaps you'd think about donating towards the running costs of the site? You can find out how to do it here or to subscribe to our regular newsletter click here.