Pairings | Meursault
What do you pair with a classic Irish dish of bacon and cabbage? Guinness might the traditional answer but when the bacon is celebrated northern Ireland butcher Peter Hannan’s amazing French trimmed dry cured bacon rack, glazed and cooked on the barbecue and served with an outrageously creamy parsley sauce then something a little more extravagant is called for.
Most of the time we’re pairing wine and food it’s the food that comes first but for people in the trade it’s more often about what food will flatter the wine. But how do you ensure a successful match?
Although we wine writers like to think we might be able to encourage you to be more adventurous in your wine choices this Christmas the truth is you’re probably going to stick to the wines you're familiar with.
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.
What happened to days 2 and 3 you may be asking and indeed that’s what I’m asking myself. We swept through Eastern Washington as fast as a tornado, barely pausing to sleep, never mind write.
Another run-out for Mark Hix's wonderfully decadent recipe for a lobster-stuffed baked potato from his book Hix on Baking. Such a great idea . . .
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.
If you were eating it entirely on its own roast turkey would be one of the easiest ingredients in the world to match. You could drink your favourite white, red, ros or even sparkling wine with it and it would work fine.
I’ve already mentioned this wine pairing as part of my write-up of the Action Against Hunger pop-up with Rick Stein but it was the outstanding match of last week.
One of things I enjoyed most on our recent trip to Ireland* was the seafood. The fish shop in Midleton, Co. Cork had a fantastic array of locally caught lobster, crab and prawns at very reasonable prices. They tasted great too - really fresh and sweet.
In the first of an occasional series on dishes to make at home to show off a special wine Lucy Bridgers devises the perfect romantic dinner for her lucky other half.