Chowder’s liquid partner
LIQUID ASSETS Pairing wine with liquidcentric meals can be tricky business — even when it comes to a heartier, proteinbased staple like chowder.
Though populated with chunks of seafood, this classic winter warmer still has fluidity that can water down a wine.
As with any food and wine pairing, use the ingredient that has the most influence in the dish as your guide.
In Chef Ricardo’s Crab Chowder recipe, featured this week, it’s a combination of the shellfish and the creaminess of the broth.
Both components work best with a white wine.
The apple fruit found in a glass of German Riesling will make a great partner, as would a French or New World Chardonnay, especially one that highlights the grape’s rich mouth-feel rather than oak aging.
Louis Latour’s 2012 Bourgogne Chardonnay ($19.95 - $26.79) is aged in stainless steel, putting the focus on its bright flavour profile which will work wonders with the recipe’s creamy texture and the sweetness of the crab meat.