What to Pair?

One of the reasons I love reading Dr. Vino’s wine blog is the series of Impossible Food Pairing pieces that he does. As of yet, I haven’t seen him tackle what I believe to be one of the most difficult dishes to pair wine with– Surf ‘n Turf.

Surf 'n Turf presents a challenging wine pairing...

With Valentine’s Day just around the corner, I’ve had an awful lot of customers asking for a wine recommendation for this classic steak and lobster dish, and every time it gives me pause. Traditionally, one pairs delicate seafood with a crisp, mineral-driven white, which pales against the hearty, full-flavored meat. Conversely, were you to pair your seafood with the kind of muscular, robust red that complements the steak, you might as well just take your lobster outside, crush it into the ground and then set it on fire, because you just won’t be able to taste it at all!

So naturally, my first instinct is to suggest two different bottles: a nice white Burgundy, preferably unoaked for the seafood (I’m partial to the Chablis from Maligny), and a bold, spicy malbec for the meat (huge fan of the Jelu Reserva, and the Alhambra is terrific too). That solution doesn’t work for everyone, however. Sometimes, you just want to keep it simple, or maybe you don’t want to drink that much. For whatever reason, you may just want one bottle for the whole meal.

Our solution: sparkling rosé!

In the past, I’ve recommended some of the lighter-bodied reds from Beaujolais or the Loire Valley. Not overwhelming, but with enough acidity to balance lobster, these wines are flavorful enough that they don’t get lost against the steak. But recently, I’ve come across a much more magnificent solution: sparkling rosé!!

People always forget that sparkling wine isn’t just for toasts. Champagnes, Cavas, Crémants and other bubblies also pair deliciously with any number of dishes, especially plates for which it is notoriously difficult to find pairings, like Surf ‘n Turf.  I love the idea of a great rosé with this dish–the rich palate of these wines hold up well against the meat but the effervescence gives enough lift to not overpower the subtle flavors of the seafood, and the cheerful color adds to the atmosphere of your meal. It’s the perfect solution!

Of course, after you’ve spent so much on the food, you’re looking for a value on the wine, right? I have an easy answer for that: the Deligeroy Rosé Crémant de Loire, regularly $14.99, on sale for $11.99 a bottle! A brut-style French bubbly, made using the traditional Champagne method, the Deligeroy boasts ripe, luscious red fruit notes that accent both sides of the meal beautifully.

This entry was posted in Prime Wines - Kenmore, Wine and tagged , , , , . Bookmark the permalink.

Comments are closed.