Monday, 7 October 2013

Matching wine with food

I was asked today to put together a mixed case with recommendations of what to eat with the wines. Food pairing is always difficult as this is even more complicated by personal preference. That said, here were my ideas - any alternative suggestions would be welcome!

Giulia Negri, Langhe Chardonnay 2008 Tartufaia
Lobster, with or without mayonnaise.

Raymond Usseglio, Chateauneuf-du-Pape 2010 Rousanne Pur
Fish and seafood. Can take quite strong flavours but really at its very best on its own.

Mas de Daumas Gassac, Vin de Pays de l'Herault 2008 Blanc
The producer recommends asparagus but, obviously, this is not in season so, perhaps, a light meat (veal or one of the more meaty fish such as swordfish or fresh tuna) or salad.

Giovanni Manzone, Langhe Bianco Rosserto 2010
I had this at La Trompette earlier in the year with a  risotto of squid ink with confit cod, mylor prawns, Tuscan oil and lemon - superb! Otherwise, fish, chicken etc.

Domaine Joblot, Givry 2010 En Veau Vieilles Vignes
Chicken - a light sauce should work well.

Chateau Lamartine, Cahors 2007 Expression
Duck or lamb are obviously choices for Cahors. This is vibrantly fruity and can take almost anything that is thrown at it so something quite peppery would work well.

Raymond Usseglio, Chateauneuf-du-Pape 2005
Something with herbs and/or a little spice - sausage can work well although the wine seems too grand for a banger. Perhaps venison or wild boar then.

Grasso, Barbaresco 2001 Sori Valgrande
Game but not too strong - wild boar or game bird.

CrissanteAlessandria, Barolo 2007 Galina
The wine is quite big with a sweet note so something along the lines of lamb kidneys?

Rene Rostaing, Cote Rotie 2004 Classique
I would opt for simple roast beef, rare.

Mas de Daumas Gassac, Vin de Pays de l'Herault 2007
This is Cabernet dominated so beef is probably best, either on its own or a casserole (or steak and kidney pie, perhaps?)

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