It’s been a while since I did a recipe redux so I will explain briefly the format. Recipe Redux is where we look back at some of the recipes in the recent past and then pair wine with those recipes. This allows you the reader to being to understand food and wine pairing on a more active level. Buy the wine, with the ingredients in the recipe and enjoy deconstructing the interplay between the wine and the food.
Because this recipe is an hor dourve it is mean to be consumed with a drink in your hand and thus there is not a ton of acidity going on in the dish. I am deepening on that cocktail or glass of wine to add that acidic dimension to cut through the richness of the rice and cheese. I really love an Oaky Chardonnay with a nice bright citrus or green apple backbone, with this dish because of those elements of oak really play nicely with the applewood smoked flavours in the Arancini. The acidity in the wine also lifts away the richness the dish gives you. My choice is the Chateau St. Jean Sonoma County Chardonnay. It is super complex, refreshing chardonnay with notes of apple, persimmon, apricot, and lightly toasted oak.
This gumbo has some pretty serious spice going on in it. So you want a wine that will give you a round and sumptuous mouthfeel, but also a nice cooling effect. So the Gewurztraminer from Blasted Church winery in Kelowna, British Columbia. This wine has some serious aromatics of grapefruit, peaches, lychee, honey and ginger and the palate is a stunning blend of citrus fruit, lychee, and ginger which really changes the experience of the gumbo as a cajun dish to something more akin to a south east asian curry. It’s really a great example of a wine influencing a dish. Enjoy.
People think of vegetarian cuisine as being light not only in it’s fat content but also in flavour and this flatbread proves those preconceptions wrong. Big flavours rule in this dish and in my opinion most white wines are not suitable in pairing. So we need to find a light to medium bodied red wine can really do wonders in allowing the big flavours of this flatbread to shine but also with enough guts to stand up to those flavours. Piedmonte in Northern Italy offers up that type of wine in the Dolcetto grape. Dolcetto makes a wine which has elements of fruits, herbs and spicy dryness with relatively low acidity which works really well with the big punches of flavour and acidity in the flatbread. My choice would be Carpeneta Dolcetto di Dogliani, which is a well priced, super delicious and varietally correct take on Dolcetto which works amazingly well with the vegetarian flatbread.