Everyone was telling me that the best wine for Cajun food is Beer!
So when a good friend asked me to supply the wines for her birthday dinner at Magnolia private kitchen in Sheung Wan, I was a little apprehensive. However, being the fool that I am, I accepted the challenge.
Not having eaten a lot of Cajun I was expecting food that was quite spicy so I headed in the direction of the whites. It was, of course, a celebration so a couple of bottles of Verve sufficed as a starter and soon relaxed the room. The 07 Domaine Marcel Deiss Riesling ($230) was the perfect starter and held up nicely to the Gumbo. We then moved on to soft shell crab and wonderful smokey ribs for mains. I opted to go for another white but this time something a bit bolder with a fresh palate and good acidity. My choice was the 08 Clos La Roquette, Chateauneuf-du-Pape Blanc ($300) and the combination was excellent.
It turned out that the food was less spicy than I was expecting yet full of wonderful character. The resulting merger meant that the wines were able to contribute handsomely to the flavour combination.
So it was left to the Pecan Pie to wrap up the evening and what better than an Antonin Rodet 2006 Bourgogne Pinot Noir ($145) to finish off.
Everyone was delighted with the meal and I could finally relax, reassured in my decision not to bring beer! Phew!
PS: I'd really like to hear if anyone else has found some great combinations with foods that are a bit harder to match with wine. Leave a comment below.
Showing posts with label Food Pairing. Show all posts
Showing posts with label Food Pairing. Show all posts
Monday, January 25, 2010
Thursday, January 21, 2010
Not so Chile!
If you're looking for something to warm you up on those cold winter nights I have a great suggestion from Chile.
On Saturday I opened the 2004 Undurraga, Founders Collection Cabernet Sauvignon that I haven't had for about 6 months. It seems that I have been spending too much time with Shiraz and Rhone valley blends of late and, coming from the Coonawarra area, I do need a good Cabernet Sauvignon every now and then.
This is quite a big wine, especially for a Chilean and it has a bold character. If you can stand to leave it I'd decant it for 1/2 an hour just to take the edge off it and to let it settle down. This wine will fill your mouth with velvety black currents and juicy black berries. As it develops on the palate and then lingers you'll start to notice some more delicate tones of cigar box and leather with gentle and smooth tannins.
It will go along very nicely with any game or red meat but my personal indulgence is Dark Chocolate.
Now, I don't mean to do the sales pitch .... BUT ...... it is only HKD$195 a bottle and you can buy it in a very attractive 6 bottle wooden case or we do have a very nice single bottle gift tube. Very good gift idea for Chinese New Year.
If you're interested send me an email at: deanaslin@saveurs.com.hk
Dean
On Saturday I opened the 2004 Undurraga, Founders Collection Cabernet Sauvignon that I haven't had for about 6 months. It seems that I have been spending too much time with Shiraz and Rhone valley blends of late and, coming from the Coonawarra area, I do need a good Cabernet Sauvignon every now and then.
This is quite a big wine, especially for a Chilean and it has a bold character. If you can stand to leave it I'd decant it for 1/2 an hour just to take the edge off it and to let it settle down. This wine will fill your mouth with velvety black currents and juicy black berries. As it develops on the palate and then lingers you'll start to notice some more delicate tones of cigar box and leather with gentle and smooth tannins.
It will go along very nicely with any game or red meat but my personal indulgence is Dark Chocolate.
Now, I don't mean to do the sales pitch .... BUT ...... it is only HKD$195 a bottle and you can buy it in a very attractive 6 bottle wooden case or we do have a very nice single bottle gift tube. Very good gift idea for Chinese New Year.
If you're interested send me an email at: deanaslin@saveurs.com.hk
Dean
Tuesday, December 29, 2009
Australian Shiraz and Meat Pies: a great pairing.
Most people know that a good steak will love the company of a good Shiraz but recently I have come across another perfect match.
I was sharing some pre-Christmas drinks with friends at home and opened a bottle of RockBare's 2006 McLaren Vale Shiraz. We let it breathe in the bottle for a few minutes but it didn't take long before we had to pour it in to the Riedels and indulge. We were met with a powerful nose showing an abundant amount of blueberries, subtle oak and spice to which all at the table expressed their approval.
But this is nothing new!
However, at the very same time my wife served up some mini Australian meat pies (or as we call them, party pies) that ended up being consumed with the said Shiraz. A friend alerted us to how the two seemed to go together rather nicely. This led to a flurry of arms reaching out for the pies followed by ooh's, aah's, wow's and requests for more pies...... and wine.
It seems that the Australian Shiraz was the perfect match for the rich gravy that we find in meat pies adding spice and fruit to what can be a somewhat bland sauce.
Next time you're considering a meat pie at a restaurant look for the Aussie Shiraz on the wine list. My friends and I recommend it.
Well that's my experience anyway!
Dean
Update: On Christmas day I had the slow cooked Ox Tail at a restaurant and they recommended an Australian Shiraz. Again a good choice. Looks like I'm on a winner with this Shiraz/Gravy combo.
I was sharing some pre-Christmas drinks with friends at home and opened a bottle of RockBare's 2006 McLaren Vale Shiraz. We let it breathe in the bottle for a few minutes but it didn't take long before we had to pour it in to the Riedels and indulge. We were met with a powerful nose showing an abundant amount of blueberries, subtle oak and spice to which all at the table expressed their approval.
But this is nothing new!
However, at the very same time my wife served up some mini Australian meat pies (or as we call them, party pies) that ended up being consumed with the said Shiraz. A friend alerted us to how the two seemed to go together rather nicely. This led to a flurry of arms reaching out for the pies followed by ooh's, aah's, wow's and requests for more pies...... and wine.
It seems that the Australian Shiraz was the perfect match for the rich gravy that we find in meat pies adding spice and fruit to what can be a somewhat bland sauce.
Next time you're considering a meat pie at a restaurant look for the Aussie Shiraz on the wine list. My friends and I recommend it.
Well that's my experience anyway!
Dean
Update: On Christmas day I had the slow cooked Ox Tail at a restaurant and they recommended an Australian Shiraz. Again a good choice. Looks like I'm on a winner with this Shiraz/Gravy combo.
Friday, December 11, 2009
Turkey Tips for Christmas
We are often asked for suggestions on matching wines for various food dishes and I thought I would post some suggestions for the Christmas Turkey meal.
The good (and bad) thing about the traditional Christmas Turkey roast is that it comes in so many variations that we can really select from a range of wines. Turkey itself can be quite bland but by the time we add stuffing, gravy, cranberry or mint sauce we start to get all sorts of dominant flavours. My guess is that you know what you like with your Turkey so select a wine style that you like to go with it.
I asked our Sales Manager, Lee Watson, to share his suggestions for the dinner table this Christmas and here is what he recommends.
White Wine
A good dry white wine with fuller body and good fruit will compliment the turkey roast nicely. My first choice would be a good Chardonnay like the Antonin Rodet, Chassagne Montrachet 1er Cru, Cave Privee 2006 from Burgundy (HK$725).
For something in a more moderate price range I would suggest something from the Rhone Valley like Domaine La Roquete, Chateauneuf-du-Pape Blanc 2008 (HK$300) or Chateau des Tours, Cotes du Rhone Blanc 2005 (HK$220).
If you like a bit of extra cranberry sauce on the side then you will like an Alsace wine with lots of fruit like Domaine Marcel Deiss' Pinot Blanc 2004 (HK$210).
Red Wine
The obvious choice is something that is not going to dominate the meal but still has nice fruit and balance. Head straight to Burgundy for a Pinot Noir like the Beaune 1er Cru, Les Champs Pimont 2006 from Domaine Jacques Prieur (HK$405).
An alternative choice can add a bit of excitement to the meal like a New Zealand Forrest Estate Marlborough Pinot Noir 2006 (HK$210).
Champagne
There are very few occasions or meals that can't benefit from a great glass of bubbles. Christmas is a time to dig into the pocket and spoil yourself with something special. Try Krug's Grand Cuvee NV (HK$1,030) or a nice vintage Dom Perignon 2000 (HK$950).
Impress your family and friends at Christmas with the perfect wine for your gathering.
Dean Aslin
Marketing Manager
(For more wine information and a full list of Christmas Specials go to http://www.saveurs.com.hk/)
The good (and bad) thing about the traditional Christmas Turkey roast is that it comes in so many variations that we can really select from a range of wines. Turkey itself can be quite bland but by the time we add stuffing, gravy, cranberry or mint sauce we start to get all sorts of dominant flavours. My guess is that you know what you like with your Turkey so select a wine style that you like to go with it.
I asked our Sales Manager, Lee Watson, to share his suggestions for the dinner table this Christmas and here is what he recommends.
White Wine
A good dry white wine with fuller body and good fruit will compliment the turkey roast nicely. My first choice would be a good Chardonnay like the Antonin Rodet, Chassagne Montrachet 1er Cru, Cave Privee 2006 from Burgundy (HK$725).
For something in a more moderate price range I would suggest something from the Rhone Valley like Domaine La Roquete, Chateauneuf-du-Pape Blanc 2008 (HK$300) or Chateau des Tours, Cotes du Rhone Blanc 2005 (HK$220).
If you like a bit of extra cranberry sauce on the side then you will like an Alsace wine with lots of fruit like Domaine Marcel Deiss' Pinot Blanc 2004 (HK$210).
Red Wine
The obvious choice is something that is not going to dominate the meal but still has nice fruit and balance. Head straight to Burgundy for a Pinot Noir like the Beaune 1er Cru, Les Champs Pimont 2006 from Domaine Jacques Prieur (HK$405).
An alternative choice can add a bit of excitement to the meal like a New Zealand Forrest Estate Marlborough Pinot Noir 2006 (HK$210).
Champagne
There are very few occasions or meals that can't benefit from a great glass of bubbles. Christmas is a time to dig into the pocket and spoil yourself with something special. Try Krug's Grand Cuvee NV (HK$1,030) or a nice vintage Dom Perignon 2000 (HK$950).
Impress your family and friends at Christmas with the perfect wine for your gathering.
Dean Aslin
Marketing Manager
(For more wine information and a full list of Christmas Specials go to http://www.saveurs.com.hk/)
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