Issue No.5 July 2015
THE PAIRING ISSUE
Pairing101 101 Pairing
to Perfecting theFood Art of Wine Pairing A GuideAtoGuide Perfecting the Art of & Food Wine& Pairing
ItIt
is that no secret wine is bestwith enjoyed is no secret good that winegood is best enjoyed goodwith good company or great food. And in the best case both! scenario, both! company or great food. And in the best case scenario, Finding good company can be as easy as shouting Finding good company can be as easy as shouting to your to your neighbor front buta creating a successful neighbor from yourfrom frontyour porch, butporch, creating successful wine & food pairing can be quite the balancing act. Between wine & food pairing can be quite the balancing act. Between fat, acid, fat, acid, salty and sweet,seem it would seem take an expert the to match the glass with salty and sweet, it would to take anto expert to match glass with the dish. But with these simple rules of flavor-matching, you will be able the dish. But with these simple rules of flavor-matching, you will be able to construct a delicious food and wine pairing confidently, taking your to construct a delicious food and wine pairing confidently, taking your meal to the next level. meal to the next level. ACID + ACID 1. ACID +1.ACID Consider the acid levels ofwhen the food when the selecting the wine. Wine Consider the acid levels of the food selecting wine. Wine should be equal to, or higher in acid than the dish. If the less wine has less should be equal to, or higher in acid than the dish. If the wine has acidity than the food, the wine will taste flat. To achieve this acidity than the food, wine will taste flat. To achieve this harmony harmony with an acidic dish such as tomato serving aorBarbera with an acidic dish such as tomato sauce, try sauce, servingtry a Barbera a red or a red wine from Southern Italy. Accordingly, acidity in the wine wine from Southern Italy. Accordingly, acidity in the wine is also an is also an consideration for matching very rich dishes. Fatty meats importantimportant consideration for matching with very with rich dishes. Fatty meats (Pork and Riesling are a natural!) or foods with decadently rich sauces (Pork and Riesling are a natural!) or foods with decadently rich sauces demand a with a higher acid content. demand a with a higher acid content. 2.+SUGAR 2. SUGAR HEAT + HEAT Serving a super with a hightannin alcohol, tannin wine will set Serving a super spicy dishspicy with dish a high alcohol, heavy wineheavy will set your guests on fire, but cutting the heat from any southern dish is your guests on fire, but cutting the heat from any southern dish is definitely not an option! Spicy food requires a cool drink, and so a definitely not an option! Spicy food requires a cool drink, and so a delicate white or a soft red will work; think a Riesling or a Beaujolais. delicate white or a soft red will work; think a Riesling or a Beaujolais. And spicy for really spicy dishes there's always beer (helloooo...crawfish boil!) And for really dishes there's always beer (helloooo...crawfish boil!) 3. BITTER 3. BITTER + FAT + FAT The component gives it's redstructure wine it's (a.k.a structure (a.k.a The astringentastringent component that gives that red wine tannins) needs fat for balance. Fat softens the tannins tannins) needs fat for balance. Fat softens the tannins and bringsand a brings a smoother taste and feel, allowing for the perfect glass to match your smoother taste and feel, allowing for the perfect glass to match your delicious steak (see Acid+Acid). For a fattier cut of meat delicious steak (see Acid+Acid). For a fattier cut of meat like pork, like try pork, try bold Riesling, but if you are having a leaner cut, go with a lower tannin bold Riesling, but if you are having a leaner cut, go with a lower tannin content wine like a Syrah. content wine like a Syrah. 4.+SUGAR 4. SUGAR SUGAR+ SUGAR As a general surewine that isthe wine isthan sweeter thanand the food and As a general rule, makerule, suremake that the sweeter the food you will have a successful wine pairing. If not, the wine will tend to taste you will have a successful wine pairing. If not, the wine will tend to taste bitter and tart. When it comes to desserts, too much sugar can be bitter and tart. When it comes to desserts, too much sugar can be overkill, so don't be afraid to try a Savory + Sweet combination overkill, so don't be afraid to try a Savory + Sweet combination that is so that is so a fine dessert withplate. a cheese eloquentlyeloquently expressed expressed with a finewith dessert wine withwine a cheese Or plate. Or stick with a good cup of coffee! stick with a good cup of coffee! Pairing food outofthe bestmaking of both,formaking Pairing wine withwine food with brings outbrings the best both, more for more dynamic flavors and experiences, but remember there arerules no hard rules dynamic flavors and experiences, but remember there are no hard when it comes to wine. Drink what you want, when you want, when it comes to wine. Drink what you want, when you want, and the and the you experiment, better get! Cheers. more you more experiment, the better the you'll get!you'll Cheers.
Still Follow in doubt? Follow rules of thumb: Still in doubt? these basicthese rulesbasic of thumb: 1. Match the WinetoCountry to the Cuisine. There isorganic a natural, organic 1. Match the Wine Country the Cuisine. There is a natural, relationship between the food of traditions of a region particular relationship between the food traditions a particular andregion the and the beverages drunk there. An Italian meal for wine. an Italian wine. beverages drunk there. An Italian meal calls for ancalls Italian 2. Choose similar delicate should be matched 2. Choose similar weights & weights textures.&Atextures. delicate A dish shoulddish be matched with a subtle and a hearty with wine. a sturdier wine. with a subtle wine and a wine hearty meal with ameal sturdier Pair with If thethere sauce. If athere isn't a sauce, pair with meat. Think 3. Pair with3.the sauce. isn't sauce, pair with meat. Think about the about the dominant flavors the dish,they whatever they happen to be, and choose a wine dominant flavors of the dish,ofwhatever happen to be, and choose a wine you complement think will complement them. you think will them.
1.1.
SHRIMP SHRIMP WITHWITH TOMATOES & FETA TOMATOES & FETA
Pair with: Pair with: Alois Lageder Save: Save: Alois Lageder Vigneti Pinot Pinot GrigioGrigio Vigneti delle Dolomiti delle Dolomiti 2014 2014 $14.99$14.99 Splurge: Lail Vineyards Splurge: Lail Vineyards Blueprint Sauvignon Blueprint Sauvignon BlancBlanc 2013 2013 $37.99$37.99
1.
C EC E D RD R TO TO TH I IC T WI WH N E I NEEP EE C P ’ ’S D I N D IRNF EE RS F G G N E N EC TE C TU I U I R R 4 - C 4 - CD D 1. O U O UE E R R SE SE
2. 2.
3. 3.
4. 4.
2.2.
ROAST PEACH & ROAST PEACH & PARMA SALAD PARMA HAM HAM SALAD
Pair with: Pair with: Chateau Save: Save: Chateau des des Rocs Cabrieres Deux Deux Rocs Cabrieres Rose Premices Rose Premices 2014 2014 $14.99$14.99 Splurge: Miraval Splurge: Miraval CotesCotes de Provence Rose 2014 de Provence Rose 2014 $22.99$22.99
3.3.
ROSEMARY ROASTED ROSEMARY ROASTED CHICKEN CHICKEN
Pair with: Pair with: Mohua Central Save: Save: Mohua Central Noir 2013 OtagoOtago Pinot Pinot Noir 2013 $21.99$21.99 Splurge: Domaine Splurge: Domaine des des Beaune CroixCroix Beaune Pertuisots Pertuisots 2011 2011 $49.99$49.99
L EH AO RN OW TO OHOEKS ET H E EDS I AT S H EW SW ATW. WMW RTI N I NE W NM E.COM LEARN W HTO CO O KC T DEI S H A W. RT M I NAW . CIO
4 DESSERT A Chocolate Delight
Ingredients: Bittersweet Chocolate Tarte 4 servings | 55 min. (+ 2 hours setting time)
Pair with: J Lohr Petit Sirah Tower Road 2012 $15.99 Splurge: Ridge Vineyards Geyserville 2013 $38
METHOD: You can make the pastry for this, if you like, but ready-made is easier. 1. Preheat oven to 180C/gas. Roll out the pastry and use it to line a 23cm greased tart tin. Cover with baking paper, fill with dried beans and bake blind for 10-15 minutes, remove beans and bake again for 15 minutes until golden. 2. Put the cream, sugar and salt in a pan and bring to a boil. Remove as soon as the mixture boils up. Off the heat, add the butter and chocolate. Stir until blended. 3. Take a couple of minutes for a breather, then stir in the milk. Keep stirring till shiny. Pour into the tart shell and leave at room temperature for 2 hours to set. 4. Sprinkle salt flakes lightly all over, then serve with creme fra朝che or whipped cream.
F O R F U L L R E C I P E & M O R E V I S I T W W W. M A RT I N W I N E . C O M
2 tsp caster sugar A pinch of fine sea salt 50 g unsalted butter, softened 1 cup almonds (optional) 200g Sucre 60% Cocoa, broken into small pieces 50 ml whole milk 375 g ready-made shortcrust pastry Sea salt flakes creme fraiche or whipped cream, to serve
Cheese? Please!
Our Cheesemongers’ Guide to the Perfect Cheese Plate As you probably already know, there are a plethera of options available to you when compiling and perfecting a beautiful cheese plate. Try drizzles of balsamic vinegar, tapenades, and fresh crusty bread, or keep it simple with crackers. Our in-house Cheesemongers have created an easy-to-follow guide so you too can master the art of creating the perfect cheese plate.
Ask one of our sales consultants to help you find these items in our stores!
Pair: Old Chub Scotch Ale by Oskar Blues + Uniekaas Reserve 18 month Gouda To be accompanied with drizzle of balsamic vinegar
Pair: Lagunitas IPA + Point Reyes Blue Cheese To be accompanied with Savannah Bee Company Honeycomb and our house made croustades
Pair: Marques de Murrieta Rioja + Manchego To be accompanied with Quince paste, Marcona almonds, and tortas
Pair: Miraval Rose + Sandy Creek Goat Rounds To be accompanied with a touch of fig spread and La Panzanella crisps
Pair: Roederer Brut Premier + St Andrew Triple Cream Brie To be accompanied with Wild Maine Blueberry jam and Sel Gris Rustic Bakery flatbreads
When our cheese experts begin creating one of their ambrosial cheese plates, they always start with the basics. 1. What are you drinking?
2. What type of gathering ?
3. Want a simple or complex plate?
Your beverage of choice is critical when choosing the types of cheeses to plate. For example, if you will be drinking a crisp white, sparkling wine or dry rosé you’ll want to start by pairing it with freshandsoft cheeseslike mozzarella and ricotta.
Determining the size, formality and complexity of your event is an important perimeter to consider while creating your cheese plate. For smaller events you can be a bit more indulgent with your choices, while a large event might call for keeping with a few staples.
The beauty of cheese is that it can be as simple as unwrapping a piece of cheese and placing it on a plate or as complex as multiple pieces of cheese accompanied by fruit, nuts, chutneys, olives, honey comb, or crackers. The list is truly endless.
CHEF’S CORNER Chef Scott Maki Bread is one of mankind's crowning achievements. It’s the best example of a dish becoming so much more than the sum of its parts. It’s not only a player in every level of restaurant dining, but is something that is enjoyed equally at all economic levels, across the globe. It is really a shame that its not that good for you, but despite the carbs, its one vice I cannot seem to kick. The satisfaction of baking your own bread, and the smell alone, is worth the increased carb intake. Plus it makes a great vehicle for a wide variety of things, like this mussel sauce vierge. Vierge is the French word for virgin which, in this case, refers to a sauce that is uncooked. It is a superb topping for a piece of grilled fish or just a nice toasted slice of bread. Pair with Corbiéres Rose Gris de Gris 2014 $13.99. Bon appetit.
FRESH BAKED BAGUETTE WITH SMOKED MUSSEL SAUCE VIERGE HOW TO: Use your hook
attachment on your mixer. Add the water and yeast first, then the flour, then begin mixing on slow speed. As the dough begins to form, add salt. Bring the speed up to medium until the dough has smoothly formed, and pulls away from the sides of the bowl. Set dough aside in a lightly oiled bowl and cover with a damp cloth until dough doubles in size. Weigh out 260 g pieces of dough ( about a half of pound) and roll into baguettes (For really good baguettes, use a baguette pan) Once the rolled baguettes have puffed up almost double size, score with a razor blade. Finally, bake at 400 degrees until golden brown
A CRAFTED COUPLE Wine isn’t the only player in the pairing game anymore. Beer has an amazing capacity to pair with all kinds of foods and is more recently being recognized for it. Consider the following when pairing beer. The style of beer you’re drinking can enhance the flavor of food when paired side by side. For instance, a light beer, like a Pilsner, is best to drink with spicy foods or fresh cuisine since fresher style hops and a clean body help balance out the heat of a dish. Beer can also be paired with, or served in lieu of a dessert. Darker styles, like Porters and Stouts, are brewed with darker malts, giving the beer more complex flavors. These flavors can range from a sweet smoke, to a nutty caramel, and even notes of espresso. Porters are lighter in body than Stouts but often have the nuances to pair with dessert. Sometimes you find stouts that are rich and complex enough to be had in place of a sweet treat. No dessert needed in our opinion! Experimenting with contrasting flavors can create a yin-yang type of perfection, while pairing flavors with similarities allows the tastes to play off of each other in an echoing way. With that in mind, make sure to keep experimenting! You’ll be sure to create a slew of unique results.
ER BOQUERON $4.39 330ML, a
Spanish Blonde Ale brewed with sea water, pairs well with crawfish boils.
Ditch dessert with
FOUNDERS BREAKFAST STOUT $2.75 12OZ, this
double chocolate oatmeal stout means business.
FOUNDERS PORTER $1.69 12OZ, with notes
of espresso and chocolate, this dark beer pairs nicely with ice cream and crème brulee.
INGREDIENTS FRESH BAGUETTE
2 cups lukewarm water 3 cups bread flour (get bread flour, it matters) 4 tsp fresh yeast 2 tsp salt SAUCE 1 cup mussels (steamed, removed from shell, & lightly smoked) 2/3 cup extra virgin olive oil 1 lemon (zest & juice) ½ cup chopped parsley 1 tbsp chopped capers 1 cup tomato concassee
Mix all ingredients and allow to stand in refrigerator for 2-4 hours