Pairings | Creamy sauce
Our final port of call on our recent French trip was a modest family run restaurant at Bourneville called Risle-Seine, a few minutes off the autoroute between Le Havre and Rouen (and therefore ideally placed for a last minute lunch before catching the ferry). It has no great pretensions but does what it does really well: simple classic country food served with decent, well-priced wines - and cider, we discovered this time.
As you might imagine it doesn’t make any difference what shape of pasta you’re dealing with, what counts with wine is the flavour of the sauce. There are too many to mention, but here are the main types you’re likely to come across.
It’s become fashionable these days to vilify butter and cream but if you want your wine to shine bring them into play. There’s almost nothing better than a rich creamy sauce to show off a fine white burgundy and whisking a little butter into a red wine sauce will set your Bordeaux off a treat.
A re-run of an old post following a visit to Alsace, updating my recommendations on the best pairings for the region's dry and off-dry white wines.
Chicken can be served so many different ways you might wonder which type of wine makes the best pairing. The truth is there’s no single answer - it depends on your own personal taste and the way it’s cooked - but here's a simple guide:
Many people say they don't like chardonnay but as anyone who has a taste for top white burgundy or other premium new world chardonnays will know it’s a spectacular food wine.
I always think it’s misleading to describe pork as a ‘white meat’. Strictly that's accurate, I suppose, but ‘whiteness’ somehow seems to suggest lack of flavour.
Scallops are some of the most delicious seafood around and some of the most flattering to a serious white wine. There’s one grape variety that will almost always see you right but also some other options
Well, I don’t know about easy but there must be some easier way to get people into German wine . . .
I’m in Chablis for a couple of days this week and last night enjoyed one of the classic local pairings: a basic Chablis and a dish of Jambon à la Chablisienne - thick slices of ham in a cream, tomato and white wine sauce. This version also had a touch of tarragon which cut the richness of the sauce. It contained all the elements that kicks a young Chablis into touch - saltiness (of the ham), acidity (the tomato) and richness (the cream), a perfect counterfoil to Chablis’ own crispness.