When wine and food pairing, do you select the wine and choose the food; or select the food and choose the wine? I think it depends!
Recently, we enjoyed with friends a Puligny-Montrachet 2018, from Famille Picard, and it reminds me how much I enjoy White Burgundies – classic French Chardonnay.
In terms of geography, the wine producing communities of Burgundy (not including Chablis) are in a line heading south from the area of Dijon, through the medieval town of Beaune down to Lyon where the Rivers Sâone and Rhône converge. Driving distance from Dijon to Lyon is about 2 1/4 hrs depending on the route, so not a great distance.
In preparing lunch for a friend who knows wine, I decide we MUST have a White Burgundy to revisit that experience and select a Pouilly-Fuissé 2020 from Bouchard Père et Fils from the Côté d’Or in Burgundy.
The question then becomes, what to eat?
I think fish. However, pairing fish and wine can be tricky. Fish come in a range of textures and tastes and generally are light in flavour. So the style of cooking and the nature of an accompanying sauce are critical pieces of information in pairing fish and wine.
On this occasion, a fish pie seems a good choice. The soft potato topping and the creamy sauce with the fish will make a good pairing with the chardonnay wine I’ve selected.
In scanning the internet for recipes, I find several and choose Gordon Ramsay’s Fish Pie. The verdict: “delicious”; even: “the best fish pie I’ve ever tasted”. Praise indeed! The flavours definitely enhanced by the Pouilly Fuissé.
References: Gordon Ramsay Fish Pie recipe – Internet search