Braised Blue has talked about food and we’ve also talked about Wine. Until today I’ve not talked about pairing the two. Every week I will be pairing wine with a few of my recipes. This allows the reader to revisit and discover some of the older posts on the blog and also you can learn more about food and wine pairing.
I do warn the wine people in my readership, when it comes to pairing food and wine I really like to step outside of classical pairings and try some interesting and different things.
This dish works on a bunch of different levels of flavour. The Duck is rich, dense meat with a smokey, and slightly spicy crust on the skin. The gastrique is sweet and sour but with a really deep dark flavour. I would recommend 2009 Brancaia Tre. It’s a blend of Sangiovese, Cabernet Sauvignon and Merlot from three different vineyards in Tuscany. There is light cherry notes with deeper dark berry notes in the mid to back palette really do well to soften the ample tannins with give a little bit of grip. The acidity of the wine is in balance but it is high which makes it really work well with food. Brancaia makes amazing wines and Tre prices around $22 at the LCBO.
This is such a great appetizer which works well with all kinds of crisp white wines. But here is an idea, try it with some bubbly. I recommend Antech Blanquette De Limoux. Everyone knows Champagne, but sparkling wine is produced in a few other places in France. Limoux is a region in the south of France. Their sparking wines are lively, with floral noses and great minerality and super fine bubbles. There will be a delicate interplay between the wine, the cheese and the thinly sliced meat. Think of the pairing is more of a textural pairing than flavours.
This seems like a simple pairing. You’re cooking with Cabernet so why not drink a cabernet with the meal. I am going to go against that. Stags’ Leap Petit Sirah will work well with the flavour profile. Petit Sirah is an inky black wine with big berry flavours and powdery tannins. It has a little more sweetness than most reds but it also has great tannic bitterness that gives the wine balance. The deep flavours of the braising liquid and the meat will work perfectly with this wine from the heart of Napa.