Pairings | Languedoc red
Coq au vin (chicken in wine) is of course cooked in wine - usually red wine - so does that mean you should pair it with the wine you've used to cook it in?
Meatballs are essentially comfort food so you don’t want to drink anything too fancy with them but you do need something equally delicious - usually red in my book
As with many other pairings the best match for steak pie depends how you cook it and whether the sauce includes beer, stock or wine
It’s amazing how many different styles of eating you can pack into a week, particularly when you’re travelling. At the moment I’m in sunny Chile stuffing myself with seafood and sauvignon blanc so I'm finding it hard to remember that just six days ago I was in rain-ravaged Britain craving pies and stews.
One of the pleasures of being at our house in the Languedoc is diving into the cellar and fishing out old, overlooked bottles.
You might be surprised to know that red wine isn’t the first pairing I think of with steak tartare, which for those of you who haven’t tried it is chopped raw beef flavoured with punchy seasonings such as capers, parsley and hot pepper sauce. I actually think it pairs really well with sparkling wine, especially Champagne but last week I was down in the Languedoc and that didn’t really seem appropriate.
Only a merchant with a pedigree like Berry Bros & Rudd could consider an £8.45 bottle a ‘house wine’ but if your usual fare is classed growth claret I guess it is.
You might be surprised that a nut roast isn’t that different from a conventional roast when it comes to finding a wine pairing. The savoury flavours are designed to act as a satisfying substitute for meat and so work best with similarly full-bodied red wines.
Last week we were down at our house in Languedoc mainly cooking from home* and raiding the cellar for wines we thought needed drinking up - at least that was our excuse!
Every so often you come across a great little recipe than does wonders for almost any wine you pair with it. And so it is with mushroom ‘caviar’, a regular offering from the takeaway section of my favourite local restaurant Culinaria. Basically it’s a mushroom pâté but so reduced and wickedly intense it’s like pure essence of mushroom. Except for the perfect counterpoint - a tiny touch of tarragon.
The idea of doing a post on wine matches with brussels sprouts might strike you as a tad over the top - after all who eats sprouts on their own? (Answer: me. Whenever I get the chance.)
Most of this past week has been spent in Paris where almost every wine match is a good one. There’s been a lot of Beaujolais - and other Gamay - drinking and a fair amount of crisp dry whites such as Aligoté - but the pairing I’m going to pick is a Syrah I didn’t know with a stonking great plateful of braised rabbit at the legendary Baratin.
If you’re looking for a cheap all-purpose red after Christmas this old favourite from the Co-op should fit the bill.