Residence to a number of grape varieties producing broadly numerous wine kinds, the Loire is a dream area for meals matching. Right here, we discover a few of its pairings for shellfish.
As one of the crucial numerous wine areas in France, presumably even Europe, the Loire has all method of wine kinds to please any palate. Names like Sancerre and Pouilly-Fumé are amongst its best-known appellations – these crisp, tart Sauvignon Blancs have been regulars on wine lists for years. However there may be a lot extra to discover.
The big selection of colors and kinds make Loire wines an outstanding alternative for meals pairing, regardless of the flavours or textures of the meals in query.
Forming the spine of the Loire is the Loire River – the longest in France. Whereas we is likely to be speaking freshwater right here quite than saltwater, the Loire does attain over to the west coast of France. Right here, the Pays de la Loire meets the Bay of Biscay the place each oysters and moules might be discovered.
Talking of oysters, let’s begin with these exalted bivalves and a Loire wine to enhance them. In any case, life can’t all the time be Champagne and oysters.
Muscadet, for my part, is a considerably maligned and misunderstood appellation. It’s generally disregarded for being too delicate or unassuming, however I believe this does it a disservice. It’s delicate and stylish. If we comply with the adage of wine pairing that “what grows collectively, goes collectively” then a fragile Muscadet from the coastal Loire is a shellfish lover’s dream.
Comprised of the Melon de Bourgogne grape, Muscadet is gentle and recent – it should be 12.5% ABV or much less, in response to the legal guidelines of the appellation. It performs extra of a supporting function with meals companions, highlighting sure components in your dish. Its crispness and excessive acidity are heavenly with oysters, particularly these which have been sourced off the coast of Vendée, additionally within the Loire – the very embodiment of “rising and going collectively”.
Leaping the size of the Loire river and transferring to the far east of the area, we land in Pouilly-Fumé. These crisp and mineral wines are made out of Sauvignon Blanc. Whereas they do have anticipated Sauvignon Blanc traits of citrus and inexperienced fruit, there may be rather more complexity and richness right here than you’d discover in your common bottle of Sauvignon.
The title itself (Fumé) confirms the marginally smoky, gunflint component you will discover in Pouilly-Fumé which make it a ravishing match with prawns. However you needn’t fear right here about fancy sauces. Unadulterated, freshly shelled prawns with oven-warm crusty bread and a cool glass of Pouilly-Fumé are a trio of tempered, briny tang.
One other method for meals and wine pairing (however actually not a foolproof one) is that of matching a meals’s color with a wine of the same shade. Lighter colored meals like rooster, subsequently, pairs with white wines. By this notion then, our shelly journey with the wines of the Loire ought to cease with the whites. Pink wine lovers will likely be delighted to listen to this isn’t so.
The Sancerre appellation could also be finest identified for its white wines, however it’s purple Sancerre that I need to discuss right here – however by all means, please do pair a bowl of moules marinières with a white Sancerre.
Made with 100% Pinot Noir, purple Sancerre is a light-weight wine with purple fruit flavours and infrequently, some leafy and extra savoury notes (notably because it ages). It makes a really fairly match with fruits de mer however once more, maintain the sauce right here and let the wine and the shellfish work their magic alone. It even sits properly alongside a few of the richer, meatier shellfish like brown crab and even lobster because the acidity cuts via the brine.
Finally, everytime you plan to get pleasure from a bottle of wine with some scrumptious fare – be it seafood, salad or lamb shank – there may be all the time one query you need to ask your self first. Is it good to drink? That’s the scrumptious oyster and the remainder is simply shell.
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