Food & wine wisdom
Decanter contributing editor Fiona Beckett shares her food and wine pairing expertise
FAIRWEATHER FRIEND STRAWBERRIES
Since strawberries are rarely seen without cream, it’s easy to see why they’re such a good match for a classic dessert wine like Sauternes – it’s a perfect balance of sweetness, richness and acidity. Strawberry shortcake or tarts are an even better match, especially when made with crème pâtissière, and the sweet wine could be any late-harvest Sauvignon Blanc, Semillon, or blend of the two. I’m less keen on strawberries and Champagne, although an off-dry rosé Champagne or sparkling wine can work, especially with meringues or an Eton mess. Strawberries also go surprisingly well with a light, fruity red such as Beaujolais (macerate the strawberries with a little sugar and pour over the wine) and – this may come as a surprise – with white Zinfandel. Make a frosé by blitzing frozen white Zin with strawberries and sugar. Delicious on a hot day!
TRICKY CUSTOMER SALADS
It’s not the leaves that are likely to be the problem but the dressing, especially if it’s a classic vinaigrette. Crisp, dry white wines and rosés can take vinegar in their stride – it’s oak-aged reds that are more likely to suffer. You can also make the dressing more winefriendly by replacing part of the vinegar with chicken stock or cream. Nut oils are more accommodating than grassy olive oils, so a dressing that contains four tablespoons of oil to one of vinegar could include a spoonful of walnut or hazelnut oil. Southeast Asian dressings based on garlic, soy or fish sauce and chilli are almost invariably better with an aromatic or off-dry white. Riesling is the obvious candidate, but don’t overlook Pinot Gris and Grüner Veltliner.
For more food and wine pairings, check out Fiona’s website matchingfoodandwine.com