![]() * Thai flavours (better with Alsace pinot gris or New World sauvignon blanc) * Tomato-based dishes (better with dry Italian whites or Italian reds) * Seared salmon or tuna (better with a light red like pinot noir) * Light fresh cheeses such as goat or sheeps cheeses (better with sauvignon blanc or an aged red, respectively) * Smoked fish and meats, Chinese food (both better with German riesling) Roast poulet de Bresse and aged Jura chardonnay The Best Food Pairings with White Burgundy Umami-rich (savoury) dishes such as grilled, seared or roast shellfish like lobster and scallops, simply roast chicken such as poulet de Bresse, guinea fowl, dishes that include wild mushrooms and slow roast tomatoes, white truffles. With age Chardonnay acquires a creamy, sometimes nutty taste and creamy texture that calls for a return to finer, more delicate dishes Such as: Wines that are about 3-8 years old. You can even drink a rich chardonnay with seared foie gras (and indeed many prefer it to Sauternes at the start of a meal) Cheddar cheese, if you're looking for a chardonnay cheese pairing. Fine rich fish such as turbot, grilled veal chops with mushrooms, Late summer vegetables such as red peppers, corn, butternut squash and pumpkin (pumpkin ravioli and a rich Chardonnay is very good). Dishes like eggs benedict for example or even a steak béarnaise. Similar dishes to the above but can take an extra degree of richness. Such as: barrel-fermented, barrel aged or ‘reserve’ chardonnays, particularly top end Australian, New Zealand and Calfornian Chardonnay and top white burgundy, served within 1-3 years of purchase Fish pie and fish cakes (especially salmon fish cakes) other simple salmon preparations (simply poached or with a buttery sauce) chicken, pork or pasta in a creamy sauce (including in vol-au-vents!) chicken, ham or cheese-based salads such as caesar salad or chicken salads that include peach, mango or macadamia nuts, mild curries with buttery sauces (such as chicken makhani) Slightly richer dishes than those listed above but ones where a degree of freshness in the wine is still welcome. Examples would be inexpensive chardonnays from the south of France, Chile, New Zealand and South Africa. Such as: Chardonnays from slightly warmer areas to the above but made in a more contemporary style - smooth, sometimes buttery with melon and peach flavours. Chablis is particularly good with oysters.įor more suggestions see this post on pairing food and Chablisįruitier, unoaked or lightly oaked chardonnays Finer, more intense examples such as Puligny-Montrachet can take on raw fish such as sashimi or delicately spiced fish or salads. They also go well with pasta or risotto with spring vegetables and creamy vegetable soups. If you want to serve chardonnay with appetizers think fish pâtés, fish, chicken or vegetable terrines. They’re perfect with light and delicate food such as raw and lightly cooked shellfish like crab and prawns and steamed or grilled fish. ![]() Such as: The classic and most austere example of this is Chablis but other young white burgundies would fall into this category. Here are some food matches to suit different styles: Top food pairings for four different styles of chardonnay The key to pairing chardonnay is appreciating that it’s not just one wine - it depends where it’s made, whether or not it’s oaked and how mature it is when you drink it. There are so many different styles including some of the world's greatest white wines. I always think saying you're bored with chardonnay is a bit like saying you’re bored with chicken. Which makes it all the more remarkable that many people still say they don't like chardonnay. If you're looking for food pairings for chardonnay, you're in luck! Whatever the style it's a fantastic food wine. Posted by Fiona Beckett (Google+) on at 07:31
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |