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It’s not always easy to know which wine to pair with our dishes. Since we don’t all have a background in oenology, Jean-Marc Hubertus, Cactus’ wine and champagne product manager, is here to help us! 1 – COMPOSITIONS AND ASSOCIATIONS
On the labels, the composition of the wine is sometimes mentioned.
With which dishes could we associate a wine that is mainly composed
– of merlot ?
Merlot is a wine that is round and smooth with low acidity and fruity aromas
It is an easy and pleasant wine that goes well with red meats, lamb, poultry, etc. It is an easily accessible grape variety and often recommended if one is just starting to drink red wine.
– of cabernet sauvignon ?
This grape variety is known for its deep colour, tannin level and strong taste. It is often spicy and complex, with notes of blackcurrant and blackberry. It is also a perfect accompaniment to red meat, lamb or poultry dishes, which may be more powerful and spicy than with Merlot.
– of grenache ?
Originally from Spain, it is the dominant grape variety in the southern Rhône valley and is present in the majority of Mediterranean appellations. It is also the flagship grape variety for great natural sweet wines. It expresses itself through delicate tannins, a lot of finesse and smoothness. It is recognisable through its aromas of red fruits and spices. It goes very well with game, beef or lamb dishes, and for sweet and sour meat meals.
– of syrah ?
The birthplace of Syrah is also in the Rhône Valley. Syrah is a powerful grape variety, very expressive and with great length. Notes of violet, black fruits, spices and pepper dominate. The tannic structure of wines made from Syrah such as the Côtes Roties have great ageing potential. They go perfectly with game and very aromatic dishes.
– of pinot noir ?
Pinot Noir is a noble grape variety from Burgundy. It produces fine and elegant wines, very fruity, but also powerful and full-bodied depending on the terroir. They have more or less acidity depending on the vintage. The light Pinot Noir is an ideal partner for fine charcuterie platters, grilled meats, as well as for the delicate meat of poultry and white meats.
The strong Pinot Noir will accompany fine pieces of red meat such as fillet of beef or duck breast, but also stewed meats.
2 – MEAT OR FISH?
Is it obvious that people always drink red wine with meat and white wine with fish?
No, these are preconceived ideas, you can serve both wines with meat and fish without any problem. A good example is the white meat or poultry dishes with cream, these are best served with a white wine that has substance, such as Burgundy wines like chardonnay, pouilly-fuissé, puligny-montrachet, meursault, etc… This is because cream, which is sometimes acidulous, does not marry very well with the tannins of red wines.
As far as red wines and fish are concerned, it is better to choose wines of good maturity with tannins that have been polished by years of ageing, as the delicate taste of fish could be overwhelmed by the power of the tannins and the substance of the wines. It is better to select flavourful fish such as tuna, salmon or sea bass. I have very good memories of a dinner with a half-cooked red tuna accompanied by a mature Pomerol.
3 – LOCAL
Tonight I’m making Judd mat Gaardebounen. What type of wine, Luxembourgish or not, should I associate with this typical Grand Duchy recipe?
You can serve all three colours of wine, depending on the accompaniment.
If you serve the dish with sauerkraut, I would recommend a fruity Riesling or a dry pinot-gris from Luxembourg, if you serve it with potatoes, then a light Languedoc red wine or a Tavel rosé would be just as good.