Food and wine pairings, especially things with bubbles are great. Over the holidays you can have entire parties based around these things. So, whether you are looking to have a champagne and chocolate party or simply serve an elegant finale to a celebratory meal, here are some ideas for pairing the two that we tasted in a class I taught on December 11, 2012.
All of the wines were purchased at the Princeton Corkscrew’s wine shop. Laurent Chapuis, the owner, is a master at finding great wines from around the world, and at reasonable prices.
Dessert Item #1: Choice or roasted pears or a goat cheese tart with a rosemary walnut shortbread crust, topped with figs or pears.
“A sommelier by training, in 1992 the maker of this cider took over his family’s estate and orchards. His goal was to revolutionize the cider industry and bring it into restaurants, high-end retail and export markets. A close friend of his, Didier Dagueneau, the icon wine-maker in Pouilly-sur-Loire encouraged him down the path of producing ciders from apples and pears that are like no others. Ciders that make one draw comparisons to fine vintage wine. The core of Bordelet’s estate is the 1.5 hectares of antique varietal apple and pear trees that are 40-50 years old. He plants only true varietal (non-hybrid, non-cross) trees, and the trees are balanced between sweet, bitter and sour varieties. Currently, he has 20 varieties of apples and 14 varieties of pears planted. The orchards are farmed organically and biodynamically, and Eric believes that this is the regimen that produces the best fruit for ciders. Bordelet’s Poiré Authentique, which is done in a traditionally off-dry, sparkling style, works brilliantly with goat cheese roasted pears”
The class enjoyed this cider, finding it light and not too sweet. Concensus was that this would go well, not just with pear based desserts, but also with salads, goat cheeses, cheese courses generally and summer lunches. Think: outside, warm weather, salad or light lunch of bread and cheese….
Idea #2 –Anything goes with….
Armance B-“This a fantastic value sparkling wine made in the traditional Champagne method. A blend of 60% Chardonnay and 40% Folle Blanche makes for a beautifully floral sparkling wine of considerable finesse and elegance. A lovely pale gold color, the Armance B. shows impressively fine, persistent effervescence and a Champagne-like yeasty, toasty, brioche-driven nose. Rich and creamy on the palate, the bottling fuses brisk Côtes-des-Blancs-like acidity with gripping, resinous texture and warm notes of homemade bread. Hints of clover honey, grated ginger, lemon zest and pain grillé appear on the wine’s impressively long, complex finish. No, this is not Champagne, but it will fool – and impress – a lot of wine lovers. Here’s the value choice sparkling wine to open your holiday festivities, to be used for celebratory toasts, and for superb pairing with all things seafood, especially sole in a beurre blanc sauce, broiled true cod, and bivalves. Impressive, inimitably French sparkling wine for a song!”
This was the class favorite for all of the reasons above. People liked it on its own and with every item we tasted. The “balance” is what made this so likable.
Dessert item #3: Biscotti and cookies or chocolate covered treats (think about salted cashews, espresso beans…) with the following
Cravantine Brut, Fabrice Gasnier –Cabernet France, Loire, near Chinon. Originally just made for the family, was commercialized in the last few years. Strawberry notes. This wine was less popular for it’s nose, which nobody enjoyed. However, the class was split on its pairing with foods. Some people felt the pairing with dark chocolate and espresso worked well -the bitter elements of the food blending with the bitter notes in the wine. Sweeter desserts made the wine taste “off”.
In general, though, the class preferred the Alsace sparkler with the above flavors –and even on it’s own. It was clean, crisp and was a good marriage with all of the desserts.
Cremant d’Alsace. From Alsace. Organically produced.: “A zero-dosage sparkling wine whose initial impression of lively petillance and keen, refreshing citrus slowly settles into a wine of gentle, charming textures, fringed with brioche, meringue, and jasmine-blossom tea.” – Jeremy QuinnGasnier
Last, our goat cheese tart with walnut herb short crust was a hit with all of the sparkling wines. This tart is good year around and can be served savory or sweet. We make this in Provence. In summer, we top it with incredible, juicy fresh figs. In spring we use strawberries. You can even make a savory version topped with tomato and drizzled with olive oil. Watch for the recipe –coming up in our next blog!
Any questions? Write us!