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

 

 

Recipe Collection – Teriyaki Salmon Skewers

My favourite BBQ starter, sorry Chippolatas you’re last year’s flavour!

teriyaki
ˌtɛrɪˈjɑːki
noun
  1. a Japanese dish consisting of fish or meat marinated in soy sauce and grilled.
    • a mixture of soy sauce, sake, ginger, and other flavourings, used in Japanese cooking as a marinade or glaze for fish or meat dishes.
I basically do a sweep of the ‘oriental section’ of my cupboard.  You can buy Teriyaki sauce, but it’s more fun to make your own, and use up those bottles that are cluttering the cupboard and nearing their sell-by date.
I like to marinate the salmon for an hour-ish before cooking.
Suggested Ingredients:teriyaki salmon
  • Soy sauce – light or medium – a good glug
  • Rice wine vinegar – a medium glug
  • Oyster sauce – a dollop
  • Sesame oil – a few drops
  • Chilli sauce – as spicy as you like (I would go medium glug)
  • Lea and Perrins sauce – a few shakes
  • Sesame seeds – a sprinkle
  • Spring onions – one per fillet of salmon
  • Salmon – 1 x 1″ wide fillet/ person
  • Bamboo or metal skewers (soaked in water so as not to burn)

Method:

Pour yourself a nice light glass of wine – I’m thinking a lovely Sauvignon from the Loire (Henri Bourgeois does a good one!).

I like to cut the Salmon into cubes and then skewer it.  A wonderful chef friend of ours (Elliot Johnson-Paul of JP Dining) pointed out that simply skewering the filet whole is a more practical way to do it and you are less likely to suffer casualties on the BBQ.  Either way.

Mix everything liquid together in a bowl.  You want enough to marinate the Salmon so you be the judge – go easy on the Oyster Sauce and be very careful with the sesame oil it can be incredibly overpowering!  Leave for an hour or as long as you can and then skewer.  I find going in from the skin side best.  Sprinkle with sesame seeds.

Finish your glass of wine as now you need to head out to the BBQ and both hands would be useful – or one of those tables that you clip to the edge of the BBQ – the only problem with that is your wine might warm up, so just finish it and get outside!  Anyway, they only take a moment to cook and you will want a different wine to pair with this dish.

When the BBQ grill is nice and hot, oil half an onion and give it a scrub – gets rid of the burnt sausage flavour and greases at the same time.  Now pop your skewers on.  I would give them a couple of minutes on each side.  They want to have a good colour all around.  So about 8 mins in all – no longer.

Take them off – using tongs as the skewer gets bloody hot (I’ve been there) and set aside for a moment.  Serve with spring onion and some soy on the side to taste and of course a glass of wine!  For this dish I would highly recommend a Sardinian Vermentino – Poderi Parpinello’s to be exact.

Poderi Parpinello Vermentino

Poderi Parpinello Vermentino £14.99 hannibalbrown.com

Henri Bourgeois Sauvignon Blanc

Henri Bourgeois Sauvignon Blanc £12.99 hannibalbrown.com

Delicious!