The classic tarte au citron is tricky with wine, particularly if it’s home made. And the sharper and more lemony (and delicious) it is, the harder it is to find a good match.
As usual spring weather is all over the place with blazing sun one minute and hail the next so here's a light lunch to enjoy with a couple of friends that has a touch of spring about it but still includes a warming stew.
Citrus flavours are difficult to match with wine, as I’ve mentioned before, but a classic lemon tart with its combination of sharpness and sweetness is particularly tricky. The better a tart is the more it will tend to strip the flavour out of any accompanying wine, so much so that it’s almost worth serving a shop-bought one (of which there are some very good examples) if you have a serious dessert wine to show off.
In the run-up Christmas there’s not much time for time-consuming dinner parties so this tasting and light supper is a fun and indulgent way to entertain good friends. Ask each of them to bring a chilled* bottle of bubbly - Champagne or otherwise - provide a couple of your own, cover up the bottles and taste them ‘blind’. Great fun for a start to see who can spot the ‘real’ Champagne (don’t worry if you can’t - many professionals are fooled by these kind of exercises) and a delicious way to get into festive mood.
As with my previous ‘learn by heart’ posts this is simply a quick way to remember great food and wine pairings at a busy time of year. There are of course other possibilities to which the links will guide you.
Look up any guide to food and wine matching and you’ll find a list of foods that are regarded as anathema to wine. I’ve done it myself but have come to the conclusion recently that the problems are often overstated.
You may find family and friends resistant to the idea of putting beer on the Easter table (though some will be secretly pleased) but stick to your guns.