YOU’VE barbecued your sausages and burgers, potato salad at the ready but what else do you serve with it?
To make it a proper meal Remoulade is the answer.
A fantastic accompaniment to any barbecue meal, it’s delicate but with a subtle lemon and mustard kick. Makes one bowl; enough for 6 people Ingredients:
225g celeriac-trimmed and grated
One carrot - peeled and grated
One red onion - finely sliced
One tablespoon sherry vinegar
One teaspoon caster sugar
One tablespoon dijon mustard
Three tablespoons mayonnaise Lemon juice to taste Fresh coriander and chives Method: enough quantities to be detected on the nose or in the mouth.
Yet both winemakers and wine drinkers will confidently assert that the soil in which wines grow can produce a flinty effect or a taste that might be like popping a small pebble in your mouth.
Very often this impression is from vineyards where limestone or marl puts the vines under stress and produces leaner wines, as opposed to richer soils that produce more luscious wines.
At the family-owned Domaine Dirler-Cade in the village of Bergholtz in Alsace, the ‘retired’ elder statesman of the family, Jean Pierre, showed us a map indicating the vineyards owned by the family and then produced a rock taken from each of the sites.
The grand cru vineyards of Saering are made up of marl, limestone and sandstone so that even the Saering Muscat 2015, normally a very aromatic variety, is more restrained with a floral fragrance and charming and supple fruit cut with zippy acidity. Cave de Beblenheim Kleinfels Alsace Riesling 2015 (£10.49 Waitrose) Most ‘mineral’ wines come at a price but this bottle with its peachy nose and juicy apple core fruit gives you an idea at an entry level cost. Petit Chablis Pas Si Petit La Chablisienne 2015 (£12.10 Bon Coeur Fine Wine)
Chablis’ reputation is founded on its ‘calcaire’ soils – limestone, made up of fossilised sea creatures and shells.
Petit Chablis is an even leaner, sharper version of Chablis which is perfect well-chilled on a summer’s day Chablis, 2014, Simmonet Febvre 2014 (£15.40 Bon Coeur Fine Wines)
A more generous, vibrant Chablis with a straw and apple nose, lemon and apple fruit cut by steely acidity and, yes you guessed it, ‘minerality’. Josmeyer Le Dragon Riesling 2014 (£33 buonvino.co.uk)
A highlight of almost 50 dry Rieslings tasted in the Alsace. This has soft mint and sweetcorn aromas but the palate is a bracing slash of lime acidity with a great impression of limestone minerality. Kientzler Riesling Grand Cru Osterberg 2016 (€23 www.vinskientzler.com)
Available through the Alsace estate’s own website, this was one of several wines I tasted which were taken from the grand cru vineyards owned by Kientzler.
The soil of each parcel differs in its contents and this particular area has more limestone and produces a wine which is both aromatic and floral on the nose.
The palate is nothing other than what might be described as ‘mineral’ with a sharply delineated structure and crisp pure acidity. The finish is very persistent and long.
‘The palate is nothing other than what might be described as ‘mineral’ with a sharply delineated structure’
Celeriac remoulade is the perfect accompaniment to barbecue dishes such as burgers, left
Cave de Beblenheim Kleinfels Riesling 2015
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