Wine and canapé pairing – 6 great combinations

We are just getting set for today’s tasting which we are holding at Emma’s kitchen in Twyford, Berkshire.

This is the 3rd tasting we have hosted there so we are always careful to show new wines and fresh canapé ideas.

The line up for this wine tasting:

  1. Sacchetto Pinot Brut Spumante (Italy)
  2. Casas del Bosque Sauvignon Blanc (Chile)
  3. Cape Chamonix Unoaked Chardonnay (South Africa)
  4. Arndorfer Gruner Veltliner (Austria)
  5. Santiago Pinot Noir (Chile)
  6. Saint Cirice Grenache (France)
  7. Casas del Bosque Syrah Gran Reserva (Chile)

Yes, a large showing of Chilean wines, but they offer such great value and are so approachable that it’s a joy to show them at our tastings.

Then on to the food pairings, we offer the bubbly as an aperitif and don’t have a canapé for that wine.

  • Sauvignon Blanc – high in acidity and pairs brilliantly with cheese – especially Goat’s Cheese.
  • Chardonnay – it’s soft and rich but doesn’t want massive flavours – meaty fish or white meat with herbs not spices.
  • Gruner Veltliner – a wonderful food wine and all hold up to asian flavours and spice.
  • Pinot Noir – fruity wine needs fruity food, but not too heavy.  Apparently you shouldn’t pair wine with egg but this goes so well with a Spanish style Omelette with smoked Paprika.
  • Grenache – lovely unctuous fruit will pair perfectly with moroccan lamb
  • Syrah – peppery in nature but ours is big and rich and will be our cheeseboard finisher

So there we have it.  Just time to do the shopping, prep and then hit the road!

 

Recipe Collection – Strawberry Salami Canapé

Possibly the most unusual canapés I have ever invented, but it was tried and tested at our South African wine tasting in June 2018 and it went down a storm!
We called it: ‘Coppetta di Salami with infused Balsamic Strawberry, Cream Cheese’
Ingredients:
  • Salami – make it a nice one
  • Seasonal, fresh British Strawberries
  • Fresh Basil
  • Cream Cheese
  • Fresh Chives
  • Balsamic Vinegar

Method:

As always, if you have time and you are not responsible for anything other than cooking, pour yourself a nice glass of wine – I’m thinking my fridge door favourite Chenin Blanc from the Blockhead Estate.

Now, put your glass down and slice your strawberries – I would say thick slices (4-5mm thick) and allow one slice per canapé.  Pop them in a sterilised jam jar, Kilner jar or plastic tub and pour in enough vinegar to cover.  This is great if you leave it for an hour or so as the strawberries really take on the vinegar and change texture completely.

Pre-heat the oven to around 170 degrees, around 160 if you are fan assisted.

Edgebaston Syrah / Mourvedre / Tannat 'The Pepper Pot'

Edgebaston Pepper Pot

Blockhead Estate Chenin Blanc

This is my favourite bit.  Take a mini muffin tray, the ones with 24 cups, and grease.  Place your Salami piece by piece in each cup, pinching the sides and folding in as uniformly as possible.  You’ll find your rhythm.  Once the tray is full take small pieces of tinfoil and scrunch into a ball.  Place a little ball in each Salami cup.  Place in the oven for 6 minutes.

 

When you remove the cups they should have set in the cup shape and you can take them out and lave to cool on a rack.  Repeat until you have enough cups.

Mix your cream cheese with your chopped chives.  Slice up your basil and assemble once the Salami is cold.  A dollop of cheese, a slice of Strawberry and a piece of basil – however you see fit

For this canapé I would highly recommend a spicy Shiraz base – we showed it with Edgebaston Pepper Pot and it worked a treat!

Next wine and canapé pairing event:

Measure for Measure –  a harmonious pairing of music and wine – 19th October 2018