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Wine and Drinks Section
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Champagne – the “Queen of Wine”
Wine can always be enjoyed whether on its own, or with food. However , some wines are better with food, and to get the maximum pleasure from both the food and the wine it’s important to match the wine to the dish.
Of course, this matching of specific wines to certain types of food is ultimately a matter of personal taste, but here are some simple suggestions that you might like to follow.
The general rule of thumb, which, like any rule of thumb, does not always apply, is that white wine goes well with fish and red wine should be served with meat.
In a special feature article to introduce Frogsiders Wine pages, Ian Blackshaw writes here on choosing the right wine to go with your dish.
THE RIGHT WINE FOR THE RIGHT DISH
When you’re serving a fish or white meat dish, depending on the dish and any sauce
accompanying it, a light red wine, or even a rosé, can sometimes be a better choice
than a white. For example, a young claret -
With the stronger flavours of red meat a red wine is usually the best accompaniment. The stronger the meat the heavier the wine should be. An earthy Graves of decent vintage, for instance, will do the trick with a fillet steak.
For game, especially venison, St-
Of course, wine is becoming popular as an aperitif, replacing the hitherto popular gin and tonic. But be careful, what you choose and what nibbles you serve with it! Do avoid peanuts, which can destroy the flavours of wine. Try cashews, almonds or pistachios instead. Olives, too should be avoided. They are too piquant for most wines. Plain crisps, on the other hand, go well with most wines.
The ideal wine aperitif is a light white or rose; fairly dry but not acidic. A Chardonnay from the Pays d’Oc 2007 or a dry Rose from the Loire 2007 would fit the bill
As for dessert – pudding wines – be very careful! Avoid the sweetest cloying ones
– some Barsac and Sauternes, for example. The ideal desert wine combines a certain
fruitiness with a certain dryness/acidity. Try, for example, a Gaillac Doux 2007.
It maintains a nice balance between the two, with an extra hint of spiciness. But
if you are serving a fresh fruit salad for dessert, it’s probably better to avoid
serving any wine at all as the flavours of the fruit and the wine are likely to clash.
Remember, when serving any white wine, not to over-
A useful general guide for cheeses is as follows: the harder the cheese, the more tannin the wine should have; the softer or creamier the cheese, the more acidity is needed. One tip: if you enjoy Roquefort, a Sauternes is a surprisingly good accompaniment!
If you are really not sure what to serve with a particular dish, (and if you can afford it) Champagne is the solution. It will go well with virtually anything. In fact, some gourmets and wine lovers will drink Champagne throughout the meal. Try it sometime.
I have only been able to scratch the surface of the art of matching food and wine. The aim is to ensure that each enhances the other so that the pleasure is doubled. This is likely to require individual experimentation and that’s why it’s always so interesting to hear what combinations others have found exciting and satisfying.
Ian Blackshaw, is an International Lawyer specialising in Sports Law. He is well known for his magazine articles about expat life in France and he is the owner of 7 Valleys Bed & Breakfast www.7valleysbandb.com
