Pairings | Chinon
If you want a simple guideline as to which wine to pair with tuna think first about the way that it’s cooked - is it rare, seared or preserved (canned or bottled)? Then think of the style of the dish. Does it incorporate Japanese flavours? Are there other ingredients on the plate that might influence the match such as a citrussy glaze or salsa?
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.
Sunday marked not only the start of the Chinese New Year but the Vietnamese New Year celebrations too - known as Tet. As in China there are certain foods which are traditional to the occasion such as pickled vegetables and candied fruits, none of which are particularly wine-friendly but in general I find Vietnamese food, with its milder heat and fragrant herbal flavours easier to match than Thai (although I haven’t had such extensive experience of doing so).
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?
Whenever anyone talks about foods that are difficult to match with wine, asparagus always comes up but I reckon the problem is overstated.
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.
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.
The last two days have been quite, quite beautiful, starting mistily, basking midday in an unseasonally warm sun and finishing with an extended dusk that announces that spring is finally here. I immediately want to eat lighter meals: the new season’s vegetables are not quite in yet but I can at least plan for summer and that means a spring clean of the cellar, pushing the full bodied reds to the back and assessing what whites, lighter reds and rosés I still have lurking in the racks.