Pairings | Grand cru
If you’ve decided to serve goose rather than turkey this Christmas you’ve already opted to be adventurous. So you could arguably be adventurous about your wine (or other drink) pairing too.
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.
There’s such an obvious wine match for lobster (great chardonnay) that you might wonder if it was worth considering anything else but there are other interesting alternatives.
You might think dumplings were humble fare, not best suited to show off a great wine but as last week’s tasting lunch at Bob Bob Ricard proved, that’s not necessarily the case.
Rooting round the cellar (well, cupboard under the stairs) in France last week I stumbled across a bottle of 2003 Bonnes-Mares, a Grand Cru burgundy from Jean-Luc Aegerter I’d been sent as a sample about eight years ago and furtively stashed away until it was ready to drink.
Despite the emphasis that winemakers place on the different crus or terroirs of Chablis three factors seem to me to influence a food match more than any other for most of the Chablis you’ll taste - the age of the wine, the vintage and the degree of oak influence, if any.
Sometimes you go to a wine dinner with some trepidation wondering if the wine will stand up to the food but I was pretty optimistic that Domaine Long-Depaquit’s Chablis would survive at Nobu (the original Metropolitan hotel restaurant in London, not LA, sadly!)
There were many great pairings to pick from in Chablis last week but the one I’m going for is a cheese I was relatively unfamiliar with: Soumaintrain
Turbot is a luxurious fish you might well be serving over the holiday period, most probably roast or seared. But what sort of wine should you pair with it?
The most interesting meal I had last week was undoubtedly at Viajante, an innovative new restaurant in what used to be Bethnal Green town hall. You can see my full review on decanter.com but I just wanted to write a bit more about the pairings.
It’s hard to pick out the best match from my trip to Alsace last week but I think it has to go to this classic combination you find in every traditional restaurant.