Food & wine wisdom
Decanter contributing editor Fiona Beckett shares her food and wine pairing expertise
FAIRWEATHER FRIENDS PRAWNS
Almost any white wine will go with prawn or shrimp – and quite a few reds and rosés too – so it’s more a question of what size they are and how you’re cooking them, the seasoning and the sauce. Those small, sweet, delicate North Atlantic prawns that are so great piled up on an open sandwich call for a different type of wine (dry Riesling or Sylvaner, I’d suggest) to some big fat, garlicky Spanish gambas with which you might pair a Rueda or fino Sherry. If they’re fresh from the sea and served with a dollop of glossy golden mayonnaise, you could go for a seafood-friendly Albariño. Barbecued, you could partner them with a light Loire red, while in a Thai green curry they’re surprisingly good with a fruity English rosé.
TRICKY CUSTOMER BARBECUE SAUCE
It’s not grilling food over fire that’s the problem, but the barbecue sauce itself. Recipes vary, but it usually includes something sweet – often ketchup and brown sugar or molasses, sharp (vinegar) and something spicy and/or smoky – these are the elements likely to unbalance any accompanying wine. There may also be highly seasoned salads, slaws or sides to contend with. Though I’m generally in favour of looking for a refreshing counterpoint to more flavourful food, with barbecue sauce you need a big-hitter. Grenache, Shiraz and GSM blends (Grenache-Syrah-Mourvèdre) have weight and generosity to handle the sweetness and spice as do, typically, Argentinian Malbec and California Zinfandel. Not too much oak, though – and given the high levels of alcohol that are typical of this style of wine, try and keep them relatively cool.
For more food and wine pairings, check out Fiona’s website matchingfoodandwine.com