In Vino Veritas: Recipe Redux Part 10

Recipe Redux for the newer readers of Braised Blue is a series, where I go back into past recipes and pair them with wines that you can pretty easily find. I generally stray from classic food and wine pairings and look at food and wine pairings as an exercise in balancing specific aspects of a dish. It’s more of a conceptual pairing than a complementary pairing if you will. The specific wines I choose are wines that I like and that I have worked with in the past. 

Braised Pancetta and Kale Salad:

This dish is all about finding balance between salty, sweet, and bitter so finding a wine which can bring some added acidity to this dish is paramount. I feel that pairing a Morellino di Scansano is a great way to give some acid punch to the dish. Morellino Di Scansano comes from the town of Scansano in the Maremma district of Tuscany. Morellino is actually the regional name from Sangiovese which is the main grape in Chianti and many other Tuscan wines. This regional take on Sangiovese is all about big punchy acid and mellow cherry notes with undertones of plum, pomegranate, and cedar.  Campo Maccione Morellino di Scansano would be my choice from the LCBO. It comes in at about $14 a bottle and really does well to capture the style with a good price tag.

The Perfect Omelette:

I’ve talked about breakfast wines before on this blog and usually I like to go with something light and easy or something with bubbles. With this dish I would go a tiny bit heavier with a nice rose from Spain. Spanish Rose is much drier than it’s New World counterparts. They normally are made from Syrah, Grenache or Mourvedre, they have light tannic content and usually fruit and minerality in varying degrees. Pares Balta Penedes is a rose from spain that bring bright notes of strawberry and a dry minerality to the wine. This will cut through the richness of the Omelette while also giving you some nice fruit flavours to go with it.

The Braised Blue Chicken Club:

This sandwich is simple in its flavour profile chicken grilled with salt and pepper, bacon, tomato, cucumber, lettuce and a spicy aioli. It’s straight forward but satisfying which is why I am all for pairing it with a wine with some punch. Wynn’s Coonawarra Estate Cabernet Sauvignon is a incredible wine that will work well with so many different things. With big Cab fruit and secondary flavours of eucalyptus and mint, there is a freshness to this wine that makes it very interesting and very distinctly of the Coonawarra.