Wine & Spirits List - Riviera Wine 2020-2021

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RIVIERA WINE FOOD AND WINE PAIRING
Great combinations for example are,
chocolate desserts and red Port (or the
French version Banyuls and Maury).
Fruit desserts benefit from a fruitier
white wine such a Muscats - Muscat
de Beaume de Venise is a nice fresh
suggestion.
FAT
Although I mentioned that weighty food
should have full bodied wines, fatty
foods can be different. Sometimes it is
better to have a contrasting wine to
create a balance. Smoked salmon for
example, is heavy and fairly fatty and yet
a perfect combination is light to medium
Champagne or Chablis. The acidity in
the wine will cut through the fat in the
fish and make the meal seem lighter and
more refreshing.
RED WINE AND FISH
Generally speaking you shouldn’t serve
red wine with fish and white wine is
normally a be er op on, however there are
a couple of excep ons. Red wines contain
tannins, which in combina on with some
fish can create an unpleasant metallic
and bi er taste in your mouth. However
some fish which are slightly heavier and
mea er than others such as Tuna and
Monkfish, can pair well with light bodied
and low tannin wines such as Beaujolais
or red Sancerre.
HOT SPICE
Spicy foods can be the trickiest to match
with wine but sensitivity for chilli heat
varies greatly from one person to the
next so this guideline is very dependent
on personal preference. For me the best
matches are off-dry to medium sweet
white wines from Alsace (Pinot Gris and
Gewürztraminer). The sweetness in the
wine has a softening effect on the spice.
Red wines with high tannins should be
avoided with spice, since this can make
the heat even more intense and longer
lasting.
PAIRING WINE WITH PEOPLE
Perhaps this is the most important
aspect, wine is made for our enjoyment
and whoever is drinking the wine is of
course the ultimate judge of whether a
match is good or bad. When I started my
wine drinking career in my late teens,
I thought sweet Asti Spumante was a
great match with pasta and ketchup,
which I must say I do not think any
longer! Another example came from a
client of mine whom had served Petrus
(a legendary super expensive Bordeaux
wine) with Hamburgers to her charter
guests and that is a match I would not say
no to!
COMBINATIONS & OUR FAVOURITES
Sauternes and Blue Cheese
Port and Stilton
Sauvignon Blanc and Goat Cheese
Asti and Strawberries
Fois Gras and Sauternes
(also try Vendange Tardive from Alsace)
Scallops and Vouvray
Sushi and red Burgundy
(not classic but great match)
Amarone and Parmesan cheese with honey
Chocolate desert with Banyuls or Maury