Pairings | Loire reds
Since goats cheese and Sauvignon Blanc are such a great match it might seem redundant to think of anything else but despite its reputation for being . . . well . . . goaty, goats cheese is easy to pair with other wines.
By paté I’m thinking of what wines to drink with rough country patés and terrines like a paté de campagne rather than fish patés or vegetarian patés which I’ll tackle separately. The sort that you might take on a picnic or eat in a wine bar.
Instead of hurtling down south on the motorway as we used to do with the kids to minimise family squabbling, we’ve taken to a stately three day progression with frequent stop-offs to visit winemakers, eat or simply drive through France’s beautiful unspoilt countryside and blissfully traffic-free back roads.
One of the problems of recommending a wine that most people can only buy online is that they generally have to buy a case - either of that wine or others they haven't a clue whether they’ll like or not.
Few people now throw up their hands in horror at the idea of matching red wine with fish. But how many realise just how often you can pair the two?
The most successful wine pairing from a tasting I hosted on behalf of Touraine wines the other day was not the expected sauvignon and goats cheese or even fish and chips but a rich gamey dish of venison with a robust Cot, the name by which Malbec is known in the Loire.
Last week’s best pairing was at a fascinating meal I had at Les 110 de Taillevent in Paris which I’ll be writing up in more detail so here’s an off-the-wall match from last night’s feast at The Unfiltered Dog - a pop up restaurant at the Real Wine Fair run by the team from Terroirs.
I’ve done a fair few cheese and wine tastings in my time but none quite as challenging as the one I did at the RAW natural wine fair last year matching natural wine with unpasteurised cheese.
A fabulously summery recipe from the very appealing Great British Farmhouse Cookbook - perfect for this time of year.
The answer to that may well be ‘whatever wine’s left over’ - if there is any, of course - but if you’re looking for a wine that will match specific dishes here are a few ideas:
Asparagus, it’s often said, is tough to match with wine, let alone a red, but this combination with a light, chilled Saumur Champigny at the re-opened Bell’s Diner in Bristol was a perfect pairing.