5 regional wines and food pairings we love
We’re exploring the common adage of “what goes together, stays together” and this is no different in the wine world. Read on as we explore five of our favourite regional wines and their food pairings.
Champagne pairs well with… anything!
More than wine, Champagne is a place. When you enjoy a glass of Champagne, you can be assured that it’s been made using a specific method, Classic Method (Méthode Classique) and comes exclusively from Champagne, France, on the northeastern edge of the country.
Surprisingly versatile, it can be matched rather easily with food. Next time you pop a bottle of your favourite Champagne, enrich the experience by sampling classic regional pairings like strawberries, oysters and cheese. But why not take it further and enjoy with foie gras, mushrooms, salami and shellfish. Butter, a mainstay ingredient in french cuisine pairs beautifully with Champagne, as the acidity of the Champagne cuts through the richness of the dish.
Low on bubbles? Check out our popular selection of Marc Chauvet Champagne here
2. French Sauvignon Blanc and Crottin de Chavignol make quite the duo
A Sauvignon Blanc from Sancerre, a region found at the centre of the Loire Valley, France, is the most recognizable appellation for this style of wine.
Sancerre is known for its rolling limestone hills and semi-continental climate, delivers a deeply textured Sauvignon Blancs with ripe gooseberry aromas, bracing acidity, and flinty-smoke flavors.
And inside Sancerre is a quaint little village called Chavignol which is known the world over for its little buttons of goat cheese called Crottin de Chavignol. Whether enjoyed young or more mature and aged, this goat cheese is a lovely regional food pairing for all wines of Sancerre.
3. Pinot Noir and Boeuf Bourguignon, a natural pair from Burgundy
The table is set featuring Boeuf bourguignon and some Pinot Noir
Hearty and delectable, boeuf (beef) bourguignon is a classic French dish, adored the world over, even reaching the ranks of other notable French classics like ratatouille or coq au vin.
Boeuf bourguignon is a rich, slow-cooked, beef stew that originates from the French province Burgundy or Bourgogne in French – hence the name. Burgundy happens to be known for its prized Charolais cattle who make exceptional beef.
The dish itself consists of beef braised in red wine along with potatoes, carrots, mushrooms, garlic, onions and a bouquet garni (an herb bundle of thyme, parsley and bay leaves).
Aside from beef, Bourguignon is also famous for exceptional wine, so a signature regional dish that combines two was clearly in the stars.
It should be noted that the choice of wine that the beef is stewed in is very important. When making boeuf bourguignon reach for only a burgundy red; ideally a Pinot Noir or Gamay.
Try our delicious organic Pinot Noir offering from Chateau de Pierreclos here.
4. Languedoc Rosé can stand up to anything with big flavours
Salade Niçoise, the ideal food pairing for Languedoc rosé. Image from cookidoo
Languedoc rosé tends to be medium-bodied with bright acidity, which means great versatility that will stand up to the big flavours of common ingredients of dishes like anchovy, olives, garlic, saffron and goats’ cheese, so popular that they’re now considered specialties of the region. Drink with tapenade or a salade Niçoise, a paella or grilled chicken, fish stew, or lamb with herbs. Bring along to picnics or barbeques where rustic pâtés and terrines, charcuterie, ham and sheep's cheese will be served.
With rosé not slowing down in popularity, consider adding a Languedoc rosé to your rotation.
Check out our top seller by fifth-generation winemaker, Stéphane Moulinier here. This rosé is ripe and focused, with a core of strawberry, raspberry, pear, and hints of dewy pink flowers. Just the perfect summer sipper!
5. Tuscany’s Vino Nobile di Montepulciano shines best when paired with food as structured as it is
Vino Nobile di Montepulciano is one of the oldest and most prestigious wines of Tuscany and must be made of a minimum of 70% Sangiovese grapes. Characteristic of all the great Tuscan reds, is the centuries old bond between Sangiovese and the terroir. And to this day, this bond is nurtured by the region which manages to not be produced by too many nor has the original production area expanded too far.
The result is a region with ideal conditions for the production of perfumed and structured wines, that offer fine tannins. Vino Nobile di Montepulciano is a DOCG wine, a designation signifying the highest recognition in Italian wine.
Given it’s structure and elegant nature, with prominent alcoholic volume, Vino Nobile di Montepulciano pairs beautifully with dishes as structured as it is. Think Polenta with Tuscan Pecorino, Bistecca alla Fiorentina (broiled T-bone steak), braised wild boar and grilled meats seasoned with rosemary and sage.
Fire up the grill and treat yourself to the wines from the Gattavecchi family.