This episode of Recipe Redux is all about pairing wine with light summer fare. The wines I have chosen for these dishes are all about bringing a balance while also being refreshing as that is what summer wine is all about.
Pistachio Panna Cotta W/ Blueberry Gastrique: A light summery dessert, which isn’t necessarily sweet, calls for a wine that is going to bring a little bit of sweetness to the party. For this dish that pair a delicate cooked cream, with light flavours of nuts and vanilla and acidic blueberry, Fonseca White Port is a great and super interesting pairing. Imagine Welsh’s white grape juice but with layers of citrus, dried fruit and nutty almond. This pairing will add an extra layer of sweetness and richness.
Summer Shrimp Civeche : This dish is actually really well balanced, so much so that the wine I would choose to pair with it is more about complimenting the flavour profiles and textures of the dish. Birichino Malvasia Blanco a californian wine out of Monterey, but the grape varietal used is of Greek origin by way of Italy. This bright, citrusy wine has an amazing nose of lime blossom and Jasmine tea. The flavour is sharply acidic but also luxurious in it’s simplicity. Minerality, citrus and elderflower make this a super versatile and refreshing white wine.
Grilled Calamari w/ Balsamic Reduction: This dish is all about simplicity. It’s squid, salt, pepper and rich vinegar. Chateau St. Jean Fume Blanc is a wine from Sonoma that would work perfectly with these flavours. A medium bodied white with complex flavours and aromas of figs, melon, flint and fresh cut grass will act as a great counter point to this mellow dish and the aggressive but balanced acidity will go far in balancing the sweetness of the reduced vinegar.