Showing posts with label wine matching. Show all posts
Showing posts with label wine matching. Show all posts

Tuesday, 6 December 2016

Recipe: Îles Flottantes

Îles Flottantes

Îles Flottante is French dessert that consists of a cooked meringue served with a creamy sauce make of egg yolks, in this case, the crème anglaise. The look is very similar to floating island on the plate. In our family in Brazil, it's known  as 'ovos nevados'

My mum used to prepare this recipe at least once a month for a weekend treat. At the time,  she placed each individually cooked meringue in a large deep porcelain bowl, very similar to the one below but large! And we would help ourselves. I just adore the silky yellow cream with speckles of vanilla seeds.      

This recipe for me defines sweet comfort food. Delicate and incredibly tasty carries me right way back to my childhood in the first spoonful. Try eating it with your eyes closed; It's an amazing feeling.

This recipe is a crowd pleaser. Everyone loves it, but few people think of making it.  It is not too complicated. You can prepare the custard / crème Anglaise the day before.
Îles Flottantes

Îles flottantes  recipe

Îles Flottantes

3 egg whites, room temperature
120g caster sugar
500 ml of whole milk

1)In a thoroughly clean, degreased and dry bowl beat the egg whites until soft peaks. Gently add the sugar and continue beating until it forms stiff peaks.
2)Bring the milk to a boil in a deep pot, meanwhile, with the help of two spoons cast meringue forming quenelles. It can also be cast in spoonfuls.
3)Lower the heat and place the meringue in the simmering milk, cook then gently for 15 seconds on each side. Place another batch of a maxim of three a time and place on a plate. At the end there will be some milk left, sieve it and reserve it.

Crème Anglaise

3 egg yolks (at room temperature)
300 ml of whole milk
45g icing sugar
1 vanilla bean


1)Open the vanilla bean in half, scrape the seeds and place in a separate pan with the leftover milk place over medium heat.
2)Remove the film from the yolks and beat with the sugar in a small bowl until pale. Reserve
3)Once the milk starts to boil turn off the heat and turn half of it into the yolk mixture, mixing vigorously with a whisk.
4)After that, turn the yolk into the milk in the pan and stir over low heat until thickened. To find the right pass point the finger on the back of a spoon, it should be a clean stroke.
5)Turn off the heat, allow to cool and arrange the cream in bowls with meringue quenelles on top.
6)Chill and serve cold.

 Tip: I made this dessert with coconut milk - it's delicious!
Îles Flottantes pairing with Cremant de Loire
Wine pairing: sparkling wine  from the Loire Valley, Cremant  de Loire.
Grapes: Chenin Blanc and Chardonnay, with a creamy texture in the mouth and fruity finish in the palate., complex aromas of white flowers well balanced sparkling wine is full bodied with good length.  Rich and very refreshing a great pair with desserts.

Available from Oxford Wine Company RRP: £13.99

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Saturday, 22 October 2016

Peixada, Brazilian fish & seafood recipe

Peixada, Brazilian fish & seafood recipe

Like other large countries, we can not identify the Brazilian food without looking into the kitchen of each region. Dishes and preparation methods differ dramatically in this diverse country, which a range extends from exotic  Amazonian fruits from the north to the delicious southern barbecues. 

Many of these differences are due to the history, geography, climate and ethnicity. Particular ingredients and preparation methods base to form a separate regional food which in combination contribute to the identity of the consumer. However, revenue from local food includes more than just ingredients and preparation. Ethnicity, race and class mix all aspects of life, including food.

This recipe is quite similar to moqueca, but without palm oil and coconut milk.   It's a simple, quick and friendly comforting dish. In some parts of Brazil; people add other vegetables like potato, coconut milk,  and prawns as the case on this recipe.

This dish definitely matches with white wine. The wine of choice today is the Bordeaux Blanc, the intense Château Lestrille Capmartin Bordeaux Blanc 2013. The grapes are 65% Sauvignon Gris, 25% Sauvignon Blanc and 10% Semillon.  The fresh and citrus flavours pairs really well with fish and seafood.
Available from Wine Trust

Peixada recipe

Peixada, Brazilian fish & seafood recipe

Serves: 6 generous portions - family dish
time: 30 minutes cooking plus 30 minutes idle

2K Swordfish in slices of about 1cm thick
Salt and juice of 2 lemons for seasoning
Two handfuls of Parsley 
2-3 Spring onion stalks, sliced
2 large onions, diced
4 cloves garlic, minced
100g of carrots, in batons  or any shape of choice
2 ripe large tomatoes, diced
2 tablespoons of olive oil
400g shrimp, shelled and cleaned
1 handful of coriander to decorate

1)Season the fish with salt, half of the garlic,  half of the spring onion, half of parsley and lemon juice and leave it to marinate for half an hour.
3) lace the oil in the pan and saute in the rest of garlic, onion and tomato for 5-10 minutes, add the carrots and the fish and 200ml of water, let it cook gently for 15-20 min, pending on the thickness of the fish slices. Check the water, if too dry add a bit more.
3)With the fish cooked, add the shrimp and cook for about 5-10 minutes, the dish should be juicy but not too watery.
4) Serve sprinkled with coriander and lime wedges.  Rice is usually the side dish of choice.

Thanks to Bordeaux wine for the sample . For more info on Bordeaux Wines head to


Monday, 13 June 2016

Picnic, Crab Flan and Champagne

Champagne is always a good idea! At breakfasts, brunches, lunches, dinners, as an aperitif, at celebrations, when happy and to alleviate sadness! Also, an essential item in my picnic basket!

It's National Picnic week in the UK on the  11th-19th June, what a better way to celebrate than with champagne?  I was sent a couple of bottles of the all newly re-designed Mumm Grand Cordon, in a very innovative designed bottle.

Breaking with tradition, the bottle has no front label - instead, the G.H. Mumm signature and Eagle gold emblem are printed directly on the glass. Another striking feature of the design is its shape, which necessitated a whole series of innovations to the traditional champagne production process.

A very stylish and stunning detail of the Mumm Grand Cordon bottle is its reinvention of the iconic Cordon Rouge red sash, which is commemorating its 140th anniversary this year. On new Mumm Grand Cordon bottle, the red sash is set into the glass. Very chic!

Chardonnay and  Pinot Noir, the emblematic grape variety of the house has power and leaves a freshness in the mouth. Pale gold-tan color in the glass. Berries dominate in the palate and the nose. It has a long finish with plenty of acidity assuring this wine will pair well with food, not just as an aperitif.  It has a hint of lemon at the very end, a great pairing with seafood. I paired with crab flan for a nice picnic nosh. 
Enjoy the picnic and the recipe!

Crab Flan recipe


200g plain (all purpose)  flour
2 large organic eggs
200ml of whole milk
75ml sunflower oil
25ml olive oil
1tsp baking powder
3 tbsp grated Parmesan
1 tsp of dried thyme

5-7 Cherry tomatoes cut in halves
170g white crab meat
150g Garden peas
handful of coriander, chopped

baking tin I used a round 25cm dia (greased with butter and dusted with flour)
Start by pre-heating  the oven at 180C

1) First, prepare the filling, wash and cut the cherry tomatoes in half,  garden peas and adjust the crab meat,  reserve.
2) for the dough: Mix all ingredients in a blender.
3) Fill the prepared baking tin with the dough mixture
4) Add the filling garden peas, crab and last the tomatoes and put the rest of the dough on top.  Decorate the top with the cherry tomatoes and chopped coriander.

Viva l'été!

Mumm Grand Cordon will be progressively rolled out to Maison Mumm's international markets, with an emphasis on trendy nightlife destinations. Spot it soon in Ibiza (Spain), Porto Cervo (Italy), Hvar (Croatia) and Mykonos (Greece).

Where to enjoy Mumm in London:

Disclosure: I was sent samples of Mumm Grand Cordon  by Pernod-Ricard France to taste. All opinions are my own.

Tuesday, 9 February 2016

Valentine's treat with Billecart-Salmon Rose Champagne

Food and romance are two things that perfectly blend together. This explains why the idea of most people on how to have a romantic date is to have it complemented with good food. Food, without a doubt, enhances intimacy, passion, satisfaction, and desire.

In every stage of your relationship, for sure, food has been a necessary element. Look at this timeline of most relationships and see how food is involved.

•    First Date: You most probably had dinner at a casual restaurant and had a bottle of wine.
•    Third Date: You considered it as an opportunity to show off your culinary skills, which us why you prepared a home-cooked meal.
•    First Sleep Over: A good but awkward morning greeted you with a hearty breakfast.
•    Introduction to Friends: Fun times over wine and food at your favourite wine bar.
•    Introduction to Parents: Dinner at your folks’ house and having a hard time deciding on what to cook to welcome your loved one.
•    Introduction to the Entire Family: A festive dinner
•    When You Realise the Relationship is Getting Serious: Intimate dinner with both of your parents
•    Proposal: Dinner at an expensive restaurant with a beautiful bottle of champagne
•    Wedding: Planning on choosing the best caterer, having food tasting, and deciding on whether to have a sit-down or buffet meal

From the stages of a relationship mentioned above, it is pretty much obvious that food is always involved. Why is such the case?

According to one theory, the involvement of food in a relationship is basically because it shows how much you care for the other person. Giving someone good food is tantamount into showing the other person that you want to spoil them and take care of them. Sharing a hearty meal can lead into a feeling of satisfaction, a feeling that might not be sparked by anything else. It is also believed that your emotional response to food is similar to your emotional response when you receive affection from someone.

For those who like lighter and simple treats today's recipe is a delightful guava mousse topped with various fruits. The best thing about this recipe is you can choose yours or loved one's favourite seasonal fruit to celebrate Valentine's day.  Another unique Valentine's touch is the addition of champagne. Nothing is better than celebrating with a good quality of champagne  - after all; it is a special occasion. What more remarkable than quaff one of the most coveted champagnes, Billecart-Salmon Rose. It enchants all who indulge it with its fascinating berry character and delicately creamy mousse finish in appearance. It's a 'non-vintage', meaning that it is a blended product of grapes from multiple vintages in this case of Chardonnay, Pinot Meunier and Pinot Noir vinified as red wine. Most of the base will be from a single year vintage with producers blending anywhere from 10–15% (even as high as 40%) of wine from older vintages.

This champagne goes really well with red berries  and now I discovered with tropical guava too. 

This is the second time that I paired Billecart-Salmon with food. My first experience was the immensely enjoyable. You can read it here. Despite its royal and aristocratic prestige, Champagne houses also portray champagne as a luxury that can be enjoyed by anyone and any occasion. Billecart-Salmon Rose  is particularly exceptional - worth splashing out on this fantastic bottle.

Fruity Valentine's treat

Makes: 4
can be made the day before

1  box of savoiardi biscuits  or recipe of simple sponge cake
1 cup de fruit of choice, I chose pink/red guava canned and drained, about 250g of fruit (already peeled)
1 tablespoon of lemon juice
2 tablespoons of caster sugar, 30g
1 cup whipped cream, 200ml
1/2 teaspoon of vanilla paste

1) wash, peel- if fresh and dice the fruits
2) blend the fruits, lemon juice, and sugar to puree, for a fine consistency sieve it and discard any peeps and skins. It should make about 200g of puree. Reserve.
3) Beat the cream in the mixer at low speed, to increase to double the volume and fluffy. Keep an eye, not turn into butter!  Switch off the mixer. Add the vanilla paste and the fruit puree, mixing very gently. 
4) Place a very thin and even layer of the cake on the bottom of individual bowls. Top with the mousse and decorate with fruits. Refrigerate for at least 2 hours, until the time to serve.

Tips: I bought the red/pink guava canned in the supermarket and online,  fresh is nearly impossible to find in the UK.
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Monday, 2 November 2015

Loire Valley Wines: Muscadet Magic

It's Saturday 4.30 a.m. in South London and the mobile phone rings. It's our driver waiting to take us to our next adventure to the not so glamorous, but extremely fascinating and historic Billingsgate market, a fish market on the other side of town in East London.
As I get out  the front door, it is foggy as I get into our carriage, I easily fall asleep in a light hazy dream.  I could still hear the faint noise of traffic.  Suddenly, visions of scallops and bacon sarnies and builders tea rounds seemed quite surreal. Piggy's greasy spoon cafe inside Billingsgate Market is noisy and weary. And it was taken over by bloggers by 6:30 a.m.!

Next, I  feel a hand guiding me as we dived into the market and encountered some fantastic sea creatures, and some very agitated fishmongers; "They've been working since 2:30 a.m.," I heard someone whispering behind me.

We heard some great tales about the market and how the river Thames used to be the center of fish trade in London; by the 19th century, Billingsgate was then the biggest fish market in the world.  We were surrounded by fish and crustaceans from all over the world!  The vibrant energy coming from both the fishmongers and the customers of all nationalities and walks of life was almost palpable.

Billingsgate Market


The seaside smells impregnated our boots and clothing.  The wet floors were a bit dangerous at times, and we glided like we were on an ice skating rink, as I recall.  After what seemed like ages, going around and around the market stalls, a sense of excitement began to take over me. We got some fabulous, fresh seafood for our lunch, but before we left, we participated in a crash course on cleaning prawns, gutting and filleting fish, and cooking lobster.  I looked at my watch, and it was 11 a.m.; it all seemed so unreal.  I had been up since 4 a.m.!

squid and Nancy, the Canadian Lobster - Denise's best friend!

Eventually we were brought back to shore, around Old Street; at Central Street Cookery School where everything was in place for the 50-minute marathon cooking event, including an engaging and pleasant Muscadet wine tasting.  Muscadet is such an underrated wine. It's a perfect pairing for oysters and seafood because their clean, fresh, floral, lemon, and sometimes so tropical notes, like pineapple, can depend on Muscadet.

Back to the competition...there were nine pairs of bloggers taking part in the competition for the best fish or seafood recipe to match with the Muscadet wine.  With my partner in wine and crime, Denise Medrano, a.k.a. The Wine Sleuth, we came up with a tasty dish, or so we thought.

Seafood  incl lobster soup

More Muscadet wine degustation issued with our plates was being judged and dissected. I remember vaguely being told that our dish was good, but it was not good enough to win the competition. Then more Muscadet sipping took place until early or late Saturday afternoon, but I can't quite recall.

I woke up Sunday at an undisclosed hour, still in disbelief that all the above happened! Yes, it did, and it's all down to the delicious Muscadet wines that pair so well with fish and seafood. Cheers!

More about Muscadet: Here

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Disclosure: I was a guest at Billinsgate Market tour and this event was sponsored by Sopexa and Loire Valley Wines/Muscadet, with expert presentation of Mr Douglas Blyde

Monday, 12 October 2015

Chocolate and wine pairing

chocolate and wine tasting at home
If chocolate and wine are two of your favourite things, chances are you have had the thought of combining the two into one spectacular tasting experience. The sad truth, however, is that chocolate can kill a wine faster than you can even imagine unless certain hard and fast rules are considered.

Chocolate is both bitter and sweet: the darker the chocolate, the more bitter it is. In this case, red wine is a possibility, with Cabernet Franc, Cabernet Sauvignon and even Rioja being the hands-down best choices. These wines come with their own inherent bitterness in the form of tannins. You notice tannins in wine as a drying sensation in the mouth – much like what you would get if you steeped a tea bag for too long. In this case, matching bitter to bitter is the order of the day. A less bitter wine, such as Shiraz, would not do quite as well because of its low acidity and tannin. Tannin is part of the acid structure of a wine and is found in grape skins, seeds and stems. Although you might think that bitterness is not necessarily a desirable quality to impart to something you might eat or drink, it provides a layer of complexity that allows certain combinations to work better – such as would be the case with dark chocolate.

White wine would not generally be a good choice to pair with chocolate in any case because it lacks tannin. However, a sweet white wine would do very well, as long as it is sweeter than the chocolate itself. Choose a Sauternes, a late harvest dessert wine or an off-dry Champagne for best results. It is never recommended to pair milk chocolate with any type of champagne unless it (the wine) is on the sweet side. The romantic notion of a champagne and chocolate pairing is perhaps not as good in practice as it is in theory.

Milk chocolate is very sweet and creamy, and though it lacks the bitterness of dark chocolate, it is much harder to pair with wine. A general rule of thumb is to make sure the wine is sweeter than the chocolate. Pair a rich milk chocolate with a sweet dessert-style wine like a German Riesling-based dessert wine,   French sweet wine like Sauternes, or a sweet fortified wine like Tawny Port. With milk chocolate, the sweeter, the better!

 wine and chocolate tasting

Laurent Perrier Demi-sec (£38.99)  is soft and gentle champagne. It's bright; shining colour and somewhat dark golden hue. Intense on the nose this champagne has a range of aromas from toasted nuts and dried fruit, honey, and pine. On the palate has hints of peaches and cream. Its richness calls for sweet dessert such as chocolate, enhancing them with considerable depth. Perfect pairing with white chocolate truffles.
We also find out that it paired very well with breakfast pastries, in particular, pain raisin and pain chocolat due to the brioche notes in both food and wine.

Maury, a dark and concentrated fortified French wine.  The Seriously Plummy Grande Reserve (£10.99) is 100% Grenache Noir grapes, goes really well with the dark rich chocolate dessert, as this Brazilian Brigadeirao - a dessert form of the famous Brazilian brigadeiros truffle. The dessert wasn't as sweet as the truffles themselves, so it was a perfect match to Maury.
Baron de Ley Rioja Reserva
As strange as it may seem some red wines pair well with chocolate,  Baron de Ley Rioja Reserva (£12.49) is one of them. It's cherry coloured and complex aroma, medium intensity and tannins paired well with the chocolate nut torte.

For more inspirational chocolate and wine pairings head over to Waitrose Cellar and for recipes at Waitrose chocolate recipes

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 Thanks to Waitrose Groceries and Waitrose Cellar for providing all the wines and ingredients for this tasting.

Thursday, 10 September 2015

An evening with Laurent-Perrier champagne at Koi London

 Laurent-Perrier champagne at Koi London
Laurent-Perrier champagne
Nothing better than finishing the last evenings of Summer with a glass or three of champagne in sophisticated surroundings and fabulous company. As the Summer drawn to a close Laurent-Perrier invited a small group of London bloggers together for a catch up over some delectable Japanese tasting menu at Koi in Kensington and a flight of three of champagnes.

Koi, I learned meanings carp the fish in Japanese. The restaurant is set over three floors; it's very intimate. You can view the food being prepared as soon as you enter the establishment. Inside the atmosphere is serene with a modern minimalist decor.  We seat on the ground floor complete with low tables and water feature, perfect to wind down after a hectic day. 

We were introduced to Chef Martin's tasting menu that paired with Laurent-Perrier champagne. A fresh and quite generous platter of sushi and sashimi arrived in a theatrical fashion - what a way to start the evening!  Followed by the pouring of three different golden hue champagnes.
The Kohaku platter: aburi salmon nigiri which was Koi Restaurant’s special ‘roasted nigiri salmon’ with a grilled salmon topping served partly grilled and partly raw. Along side tuna nigiri, salmon and tuna sashimi, California rolls and salmon rolls.

Salsa rolls: crabmeat, tobiko, garlic, mayo and avocado, wrapped with salmon slices.

Dragon Rolls: prawn tempura, asparagus, crabstick, tobiko and sesame, wrapped with avocado slices.

We were introduced to Laurent-Perrier champagnes. First up was the Ultra Brut, grape varieties: Chardonnay 55%, Pinot Noir 45%. Back in the day it was known as  'Grand vin sans Sucre’  and now days also known as zero dosage. An entirely natural champagne, with no added sugar.  This delicate flowery and fruity, crisp and beautiful champagne is fresh, pure and very welcomed in any occasion. Best served at 8C to 12C; it paired well with the seafood like the sashimi taco and Kohaku platter

                              Laurent-Perrier Ultra Brut and Sashimi tacos

 Second champagne of the night was Laurent-Perrier Vintage 06, grape varieties: Chardonnay 50%, Pinot Noir 50%,  an exclusive selection of vintage made from unique and characterful grapes reflecting the house signature style. This Champagne is delicate rounded and well-balanced, with the aroma of pineapple and peaches and yellow plums to the palate.  Best served at 9C to 11C.  Excellent match with  salsa roll made with white crab meat  wrapped with salmon slices and the California's rolls on offer.

Last champagne was wonderful and carefully crafted Grand Siecle by Laurent-Perrier, grape varieties: Approximately Chardonnay 55%, Pinot Noir 45%, 
Grand Siecle by Laurent-Perrier is the ultimate champagne. It uses only the best grapes juices from the best sites and it's aged for at least seven years. The result is a bright and brilliant yellow-gold hue.  In the palate is rich, well rounded and elegant wine that treacles down the throat smoothly like honey with a hint of nut. Best served between 8C and 12C.  Delightful and complex Champagne - my favourite of the evening. It can be drunk by itself. It went exceptionally well with the Rock n'Rolll  - Japanese roll premium wagyu & foie gras by Koi - Amazing! 

  Grand Siecle by Laurent-Perrier and Japanese roll premium wagyu & foie gras by Koi

 Koi is offering an elegant flight of 3 tasting Laurent Perrier champagne (Ultra Brut,Vintage 06, and Grand Siecle)  and Japanese tasting menu for £48/per person or just the flight of champagne for £25/person, perfect for a romantic evening out,  a treat after a day's hard work or after shopping in the nearby Hight Street Kensington. I couldn't find a fault with the  food or the champagnes. As for the venue,  I wouldn't seat downstairs all the action is on the ground floor. Highly recommended.

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Disclosure: I was a guest of Laurent-Perrier and Koi at this stunning tasting. All words as usual are mine.

Sunday, 28 June 2015

Pure Chablis

Petit Chablis
Another beautiful wine event took place at the stunning The Chancery private dining room in London hosted by Sommelier and master of ceremonies, Douglas Blyde, highlighting the beloved Chablis wines and its geology. This is what we learned about the purity of its aroma and taste over a divine dinner by The Chancery to pair with the wines.

The Chablis wine region is technically part of Burgundy, although its location lies northwest of Burgundy proper, and much closer in proximity and terroir to Champagne. The chalky Kemmeridgian limestone soils help to radiate the bright sunshine back up to the vines, which aids greatly during the crucial ripening periods of late summer when it tends to be quite cool. 

The region radiates outward from the town of Chablis at its center, which lies around the halfway mark between the cities of Paris and Dijon. The wine here is 100% Chardonnay, and there are layers of quality and complexity that are delineated by four levels of classification: The Grand Crus, of which there are seven, are all located on one southwest facing hillside just outside the town of Chablis. Next come the Premier Crus, which numbered forty as of the year 2000. Most of the Premier Cru vineyards are on southeast facing slopes, some even sharing borders with the Grand Crus. 

The basic Chablis AOC is next, and covers the most land under vine as well as offering the greatest variations in quality between producers. Lowest on the totem pole is Petit Chablis: created to satisfy market demand for Chablis wine, Petit Chablis encompasses vineyards outside of the general appellation as well as outlying areas. The majority of Petit Chablis plantings are on geologically younger soils, its sites differing vastly in terms of aspect and potential for consistent ripeness.

Chablis wines are bright, leaner and higher in acidity than those of the rest of Burgundy, due to its northern latitudes. Common descriptors are ‘flinty’ and ‘steely’, referring in part to the fact that most are unoaked, the better examples showing aspects of their terroir that lift the mineral qualities of the wine to the fore. Some other Chablis taste descriptors are common to chardonnay in general: apple, melon, pear and mineral, the level of concentration directly related to the quality of the viticulture as well as the winemaking.

Virtually all of the Chardonnay in Chablis undergoes malolactic fermentation, a secondary fermentation that transforms the primary malic acid into lactic acid. The resulting wine will display distinctly creamy notes and a highly textured mid palate that could easily be mistaken for oak treatment. Some of the Premier Crus and all of the Grand Crus use oak, which contributes to the complexity of the wine by adding layers of flavor and texture that could not be obtained otherwise. Basic Chablis and Petit Chablis are made for early drinking, but Grand Crus and many Premier Crus are quite ageworthy, having the potential to develop in the bottle for ten years or more.

Food pairings for Chablis

For Petit Chablis, try snails in garlic butter, or the ubiquitous Chablisienne Gourges, which are little balls of pastry flavored with aged Comte cheese, seafood or fish & chips. For a simpler meal, scrambled eggs do very well, especially with a bit of shaved white truffle (the mushroom, not the chocolate!). On the night we had crab beignet and truffle arancini with cheesy, creamy centre - just divine!

Chablis’ most typical and classic pairing is probably oysters. Try to avoid the Premier Crus or the Grand Crus with oysters, as the match is much better without a potential oak influence. Any light and flaky fish also does well, such as mullet or red snapper, accompanied by a light Chablis cream sauce, sushi & sashimi and fish stews.  On the night, we had meaty marinated raw hand dive scallops, a cool cucumber jelly, avocado cream, sesame filo and a tangy shiso dressing - a winner dish! 

Chablis Premier Cru pairs very nicely with richer foods and smoked ham. Accompanied by mushroom  is pure heaven, the complex and often smoky notes of the wine providing a bridge to the sweet and fatty meat. Mild or semi-soft cheeses also do well here or consider a nice salad of freshly picked bib lettuce dressed with Parmesan vinaigrette. On the night, we had tartare of trout, poached apple, nettle puree, macadamia nuts and trout eggs, adish full of textures and flavours.

Lobster or any rich shellfish does right by the Grand Crus, the richer, the better! Match the highly textured wine to a rich and creamy dish and you can’t go wrong – the best always does well with the best!  On the night, we had roasted quail, cannelloni of leg of quail and frois gras, sweetcorn, hazelnuts, pickled mushrooms and wild garlic, an unexpected match, and a delicious one.

Last but not least we had a delightful Mature Chablis matched with some superb cheese board from Neal's Yeard Diary. The Perfect finish of the evening.

 Some of the Chablis wines we tasted during the evening:

Disclosure: I was a guest of Douglas Blyde and SopexaUK at this heavenly event.
Another amusing account of this event head over to  The Wine Scribbler

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A photo posted by Rosana | London (@rosana_mcphee) on
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