Updated: Dec 4, 2021
This month I designed a wine tasting dinner party for a group staying at Old Mill House, Dalkeith. My brief was to work with Private Chef Elizabeth Pardoe and select a series of dishes from her beautiful menus, pair gorgeous wines and present a tasting dinner– my dream job!
When selecting the right wine there are a lot of things to consider.
I avoid the ‘rules’ of traditional wine pairing and don’t automatically pair a white wine with white meat and red wine with red meat. Instead, I consider the weight and texture of the food. Monkfish can have a firm texture, as can king prawn, while some red meat can ‘melt in the mouth’.
The next thing I consider is how the food is cooked. If the meat is grilled it may have a smoky flavour which could mask the character of an otherwise perfect wine. Perhaps one of the components of the dish has been caramelized, giving a sweeter note to the food.
Next think about the spice and stand out signature flavours the chef has added. Is there green or red chili in the marinade or fresh ginger? These little component parts make a whole and the wine should act as a canvas to showcase the dish.
While I avoid the traditional ‘rules’ of wine pairing, there is one that I love to follow, Champagne goes with everything! I paired a delicious Pol Roger ‘Pure’ with Grapefruit, Lime and Chilli Scallop Ceviche Skewers – perfect!
Published in Konect November 2021
Author: Joanne Frette,
Swirl Sip Socialise Limited