Intersting question posed by a customer in the store recently when they were looking for a wine which would fit both Risotto and Fish.
Immediately you think white. But what kind of white? Oaked or unoaked, New World or Old World, a Blend or a single variety? Plenty of options yet nothing completely obvious.
Here was my thinking and what i eventually offered as an ideal wine for such a menu:
Firstly i ruled out an oaked Chardonnay as thought that while it could go well with the fish it might be a bit much with a risotto which uses butter as too much of the same flavours could be overpowering. Although there is no exact science and a lot of food and wine matching is trial and error the key to food and wine matching i feel is trying to get a balance between the flavours of the food and the wine.
This is why i decided against offering a pungent Sauvignon which with its crisp acidity could work well with the Risotto but not necessarily with the fish.
Viognier is too perfumed with often not enough acidity and Aussie Riesling wth its limey notes would be too much.
In the end we opted or rather agreed on a Cave de Hunawhir Pinot Blanc 2007 which with its good acidity levels will suit the fish and the Risoto while its more neutral flavour profile should not oppose the dishes much and will offer a complimentary background. Not in the “tried and tested” section like many wines and varieties this little gem is priced at only £8.99 so therefore offers great value for money and is a really good food wine which can cover a multitude of bases. Those who have taken the risk and tried it always end pleasantly surprised.
What are your opinions on this wine? Indeed what would you have selected for the Risotto and the Fish?
All comments welcome and the best entry might just get a bottle to try for themselves!
Until next time wine fans….
(Apologies for not updating more regular but its hard to get everything done!)