Perfect Pairings

“My involvement with the ‘Words of Sommeliers’ book project for Barton & Guestier [the oldest wine house in Bordeaux] began in April last year. They asked the best sommelier in each different country to give feedback about their French wines and how to pair with local cuisine. I wrote about their Bordeaux Blanc Petite Nancy. Generally, Sauvignon Blancs are crisp, refreshing, and lightly acidic, but this one has a bit more body, because it’s supported by 20 percent Sémillon in the blend. So you get the young fresh Sauvingnon Blanc, with a bit of the weight and aroma of the tropical fruit as well. I paired it with phu phad pong

karee (crab stir-fried with curry powder) because with this wine I’m really thinking about the beach, and that dish’s spice will enhance the Sauvingnon Blanc. I also like B&G’S flagship 2016 Château Magnol, Haut-médoc AOP, a red that would pair well with a Massaman beef curry.”