Chow­der’s liq­uid part­ner

Metro Canada (Winnipeg) - - WEEKEND / LIFE - Peter Rock­well @the­re­al­wineguy liq­uidas­ PRICES RE­FLECT THE RANGE ACROSS THE COUN­TRY. SOME PROD­UCTS MAY NOT BE AVAIL­ABLE IN ALL PROV­INCES.

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.

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