Pete Ste­wart and Andy Gem­mell

The Herald on Sunday - Sunday Herald Life - - Food+drink - Pete Ste­wart is Glas­gow di­rec­tor of In­ver­ar­ity One to One, 185a Bath Street. www.in­ver­ar­i­ty­mor­ton.com

Gen­er­ally when match­ing wine to seafood you have lots of op­tions. You can choose a Chablis, a Picpoul de Pinet from Langue­doc, a nice Ital­ian Verdic­chio or an Al­barino from Rais Baixas in North­ern Spain. With lighter dishes, you could also reach for a Sauvi­gnon Blanc or a Pinot Gri­gio.

When you go for a richer seafood dish such as scal­lops or lob­ster, you need to match the rich­ness in the dish with a more lux­u­ri­ous wine. For me, this means a white Bur­gundy or a re­ally good New World Chardon­nay. We re­cently saw chef James Martin at the SEC Ar­madillo mak­ing lob­ster mac and cheese. He used a fair amount of but­ter and cream in the recipe, mak­ing this about as rich a seafood dish as you can pos­si­bly imag­ine.

So, you re­ally need to find a good Meur­sault from Bur­gundy. This is a great time to shop around for deluxe wines as the wine mer­chants and su­per­mar­kets are stock­ing up in prepa­ra­tion for Christ­mas. You’ll oc­ca­sion­ally see deals or in­tro­duc­tory prices that can be very tempt­ing. The real temp­ta­tion, of course, is not glug­ging ev­ery­thing be­fore the in­tended event.

Vin­cent Gi­rardin Le Li­mozin Meur­sault 2015 (Waitrose, £37.99). This is a clas­sic Meur­sault from a great ne­go­tiant. In Bur­gundy, ne­go­tiants are vine­yard own­ers and wine­mak­ers who also buy in grapes from other grow­ers and wine from other wine­mak­ers to al­low them enough vol­ume to make a com­mer­cial re­lease. This doesn’t de­crease the quality of the fi­nal wine, as the good ne­go­tiants con­trol every as­pect of pro­duc­tion, of­ten work­ing closely with their grow­ers over a num­ber of years to en­sure ev­ery­thing meets their stan­dards.

If you’d pre­fer the New World (any­where out­side of Cen­tral Europe), a great op­tion is the Bogle Vine­yards Phan­tom Chardon­nay (In­ver­ar­ity One to One, £21.99, lim­ited avail­abil­ity). This lus­cious of­fer­ing comes from Clarks­burg, Cal­i­for­nia. It also works very well with turkey and all the trim­mings over the fes­tive sea­son.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.