Pairing | The Rambling Epicure

Published by Alessandro + Monday, June 16, 2014 Permalink 1

Food and Wine Tasting Masterclass in Chartres, France

18 – 21 SEPTEMBER 2014

Exploring the Food and Wine of the Beauce and the Loire Valley

with James Flewellen and Jonell Galloway

Through a series of tutored workshops, this 4-day weekend workshop will help unlock your tastebuds and introduce the richness of aromas, flavors and textures present in food and wine. Our exploration is enabled through local food from the Beauce and wine from the Loire Valley and coincides with the Chartres Festival of Lights and the Autumnal Equinox.

For course details click here and to make your reservation click here.

Elements of Wine 7: Finish

Published by James Flewellen + Tuesday, August 27, 2013 Permalink 0

Elements of Wine 7: Finish

by James Flewellen

The ‘finish’ of a wine is also known as its ‘length’. It refers to how we perceive the wine once we have swallowed it. Much of our sense of taste is actually due to olfactory senses in our nose picking up volatile aroma chemicals from inside the nasal cavity (called ‘retronasal stimulation’). Thus, we can continue to ‘taste’ the wine after it has left our tongues.

Senses of smell and taste.

I think about the finish of a wine in a number of ways. Firstly, I consider the length: how long does the sensation of the wine’s flavours last after swallowing? Simple wines will disappear from the palate almost immediately after swallowing, whereas the flavours of the finest wines continue to be experienced after many minutes. Indeed, there have been occasions where I’ve woken up the next morning (even after brushing my teeth) and am still able to recall the flavours and aromas of a particularly fine wine the night before!

The finest wines in the world have finishes that can last for hours.

Secondly, I think about the quality of the finish. Inasmuch as the wine on the palate needs to be balanced, so too should the finish be harmonious. A final sensation of too much acidity without any fruit flavours present, or too much alcohol leaving an unpleasant burn on the back of the throat is not the sign of a fine wine – no matter how long these sensations last. Likewise a bitter tannic finish, or a cloying sweet finish, are signs that the wine is not well balanced structurally. Some wines can leave unpleasant flavours in the mouth that you would rather disappeared quickly! An ideal finish is one that combines length with elegance and has the perfect balance of flavour, alcohol, acidity and sugar.

Sign up for Jonell Galloway and James Flewellen’s “Celebrate the Chartres Festival of Lights & Autumnal Equinox with a Food & Wine Tasting Masterclass” in France from September 19 to 22, 2013.

__________________

Dr James Flewellen is The Rambling Epicure wine columnist. James is a biophysicist at the University of Oxford. Originally from New Zealand, James learned his trade in taste through the Oxford Blind Wine Tasting Society, of which he was the President from 2010-2012. During his term, he represented Oxford at many international blind tasting competitions – twice winning the prestigious ‘Top Taster’ Award in the annual Varsity blind tasting match against Cambridge University and captaining winning teams in competitions throughout Europe.

James runs wine education courses in Oxford through the Oxford Wine Academy and is completing the WSET Professional Diploma in Wine and Spirits. He is the founder of The Oxford Wine Blog and co-author of the forthcoming book: The Concise Guide to Wine and Blind Tasting.

Wine & Food Pairing with Classic French Dishes

Published by James Flewellen + Monday, August 19, 2013 Permalink 0

James Flewellen: Wine & Food Pairing with Classic French Dishes

by James Flewellen

: Strawberries with red wine3liz4 / Foter / CC BY-NC-ND

Cassoulet

This depends on the choice of meat in the dish. Try a Chianti or another Tuscan wine, with more savoury notes for deeper-flavoured meats. Or a Barbera, or even a youthful claret if there’s more pork than game in the dish.

Choucroute garnie

If you stick to local Alsatian wines for this dish you really can’t go wrong. Use the same wine you’ve used in cooking if possible (typically Riesling), or go for a Pinot Gris.

Confit de canard (duck confit)
(from Southwest, cooked over
a fire in its own fat)

For this rich dish we have two options. One is to stay local and go for a spicy red wine from the south-west of France – a Tannat from Madiran or a Malbec from Cahors. Alternatively a full-bodied, oaked Chardonnay would also work. The acidity of the white wine will cut through the duck fat nicely. Choose a robust wine with enough body to stand up to the rich flavours though – Meursault from Burgundy, or a Californian pretender.

Coq au vin

While red Burgundy is the classic pairing for this dish, a claret will also go very well. Choose one with a few years’ bottle age so the savoury developed notes complement the complex herbs in the sauce.

Andouillettes (sausage
made with chitterlings)

A tough dish to pair with on account of its strong flavours and somewhat acquired taste! Both reds and whites could work here. Light reds such as Beaujolais or Chinon will do well to complement the dish without dominating it with too much tannin. On the white side, a light, fresh style is best: perhaps Chablis, or the mountain-air notes of an Arbois from the Jura.

Escargots de Bourgogne (snails
baked in their shells with
parsley butter)

My favourite pairing for escargots in butter is champagne. The acidity helps out with the fat in the butter but the wine does not overpower the delicate flavours of the snail. A Chablis or other unoaked Chardonnay would also work.

Quenelle (flour; butter; eggs;
milk; and fish, traditionally pike,
mixed and poached)

The wine pairing depends on the fish used in the quenelle, typically pike. A fish quenelle would go very nicely with a Picpoul de Pinet. The lively, clean flavours of this wine complement fish nicely, and there is great acidity to cut through the butter and eggs.

Brandade de morue (puréed
salt cod)

Strongly flavoured fish dishes can be hard to find wine companions for. I’d suggest a very dry Alsatian or German Riesling. Being a bit more adventurous, you could also try a white wine from the Rhône – something based on Marsanne or Rousanne.

Bouillabaisse (a stew of
mixed Mediterranean
fish, tomatoes, and herbs)

For Bouillabaisse you want a wine that keeps pace with the rich flavours of the dish, but doesn’t detract from them. Keeping local, I would go for a Provençal rosé, or possibly a quality white wine from the south of France. If you’re in the mood for reds – try a light-bodied, acidic wine such as a Cabernet Franc from Chinon or a German Spätburgunder (Pinot Noir).

Ratatouille (a vegetable stew
with olive oil, aubergine, courgette,
bell pepper, tomato, onion
and garlic) with white fish

I go Italian when matching wine to tomato-based dishes. Try a juicy Dolcetto, Barbera or Primitivo. You could also go for Primitivo’s Californian cousin: Zinfandel.

Duck à l’orange

Pinot Noir is the classic pairing for duck, however I find the orange in this dish doesn’t quite gel with the flavours in Pinot. Try a Grenache-based wine from the Southern Rhône, such as Châteauneuf-du-Pape. The extra spice in the wine complements the orange.

Pot au Feu

A hearty red wine is just the ticket for this meal. I’d go for a Merlot-based Claret from Pomerol in Bordeaux, but wines based on Cabernet Sauvignon, Syrah, Malbec, or Grenache will also do beautifully. Just avoid something that is too jammy in fruit profile.

Blanquette de veau

I can’t go past an Alsatian Riesling for this dish. Dry, austere, acidic – the perfect foil for the cream – and the fruit profile won’t obscure the meat.

Sole meunière

This dish cries out for a fruity, crisp, light white wine. My pick would be an Albariño from Galicia in Spain.

Tournedos Rossini

My classic pairing for this would be a juicy Left Bank claret. To take a step away from the norm, try a Tempranillo-based wine from Ribera del Duero. Unlike its cousins in Rioja, Ribera wines are more robust and full-bodied – ideal for the steak – and usually avoid the sweet-scented American oak.

Foie gras (terrine), served with
figs or onion jam

I’ve tried many things with foie gras and really don’t think you can go past the classic Bordelais pairing of Sauternes. The sweetness in the wine works beautifully with the salt in the terrine and the fruit profile goes well with the figs and onion jam.

Steack-frites with Béarnaise sauce

Let’s face it steak and red wine go together like a hand in a glove. If you want to emphasise the pepper in the Béarnaise then go for a peppery Syrah from the Northern Rhône or Shiraz from the Barossa.

Sign up for Jonell Galloway and James Flewellen’s “Celebrate the Chartres Festival of Lights & Autumnal Equinox with a Food & Wine Tasting Masterclass” in France from September 19 to 22, 2013.

_____________________

Dr James Flewellen is The Rambling Epicure wine columnist. James is a biophysicist at the University of Oxford. Originally from New Zealand, James learned his trade in taste through the Oxford Blind Wine Tasting Society, of which he was the President from 2010-2012. During his term, he represented Oxford at many international blind tasting competitions – twice winning the prestigious ‘Top Taster’ Award in the annual Varsity blind tasting match against Cambridge University and captaining winning teams in competitions throughout Europe.

James runs wine education courses in Oxford through the Oxford Wine Academy and is completing the WSET Professional Diploma in Wine and Spirits. He is the founder of The Oxford Wine Blog and co-author of the forthcoming book: The Concise Guide to Wine and Blind Tasting.

Wine & Food Pairing with James Flewellen: Boeuf Bourguignon
Top 10 Best and simple Wine and Food Pairs
Pairing Chicken with Wine
12 Things You Never Cared to Learn About Wine But I’m Making You.

Chartres Festival of Lights 2013 & Autumnal Equinox for a Food and Wine Tasting Masterclass

Published by Jonell Galloway + Tuesday, August 6, 2013 Permalink 0

Join us at the Chartres Festival of Lights 2013 & Autumnal Equinox for a
Food and Wine Tasting Masterclass, given by Jonell Galloway, master food taster, and James Flewellen, master wine taster

The Beauce and the Loire Valley: Taste Unlocked

19 to 22 September 2013

A romantic getaway, a tasting Masterclass, and a big dose of
Druidic and Christian history, all in one long weekend at the autumnal equinox

Package:A 4-day Food and Wine Tasting Masterclass in the romantic, historical setting of Chartres. Classes are held in a 1,000-year-old chapel converted into Jonell’s home, just 2 minutes’ walk from the world-renowned Chartres Cathedral and 10 minutes from the train station. The Masterclass is held during the spectacular Chartres Festival of Lights, celebrated every year since 2003 on the weekend of the autumnal equinox.

Date: 19 to 22 September 2013

Click here for more detailed information and to reserve.

12 – 14 hours of instruction and workshop tasting, including discussion periods and Q&A

Lodging is in B&Bs and hotels within walking distance of the event, but lodging is not included in our price. Click here to find accommodations in all categories.

All meals and wine are included, except breakfast.

Price per person: 750 Euros

Limited to 12 participants. Early booking strongly advised.

Down payment: 250 Euros on reservation, remainder 30 days before event.

Possibility of purchasing the wines tasted during the weekend.

Click here to see more details of programme and wine below.

Click on the Paypal button at the top right of the sidebar to pay by Paypal or credit card, or the blue Contact Us button at the top right of the home page to pay by bank transfer.

[wp_paypal_payment_box email=”jonell@theramblingepicure.com” options=”Down payment 250 Euros|Full payment 750 Euros”]

Click here for more detailed information and to reserve.

Elements of Wine 4: Body

Published by Jonell Galloway + Tuesday, August 6, 2013 Permalink 0

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Elements of Wine 4: Body

by James Flewellen

When we talk about the ‘body’ of a wine, we mean the overall feel the liquid has in the mouth. It’s a subjective term and difficult to quantify, but you could consider the difference in how, say, water and milk feel in the mouth and relate that sensation to different wines.

Body is a description in part of viscosity and liquid density. This is made up primarily of alcohol and sugar, components of all wines to a greater or lesser degree. Thus a ‘full-bodied’ red wine will usually have a high level of alcohol (14%+) giving weight to the liquid. Dessert wines are typically full-bodied on account of their sugar content, as well as alcohol.

When tasting wine, a full-bodied wine is often said to have a robust, full flavour. This is on simple account that more flavour molecules can be dissolved in the higher alcohol content of the full-bodied wine. A full-bodied wine should be balanced by sufficient acidity to ensure the wine remains refreshing. Acidity also helps carry those intense flavour molecules around the mouth after swallowing, contributing to a long finish.

At the opposite end, a light-bodied wine is typically more delicate in flavour. These are typically white. Such wines may be described as ‘weak’ or ‘thin’, but this is only a valid description if the wine is expected to have a heavier body – for instance a red wine that might underperform on account of a cool vintage. There are many styles of both white and red wines that are naturally light in body, and delicious because of that!

Sign up for Jonell Galloway and James Flewellen’s “Celebrate the Chartres Festival of Lights & Autumnal Equinox with a Food & Wine Tasting Masterclass” in France from September 19 to 22, 2013.

Celebrate the Chartres Festival of Lights & Autumnal Equinox with a Food & Wine Tasting Masterclass

Published by Jonell Galloway + Monday, August 5, 2013 Permalink 0

Join us at the Chartres Festival of Lights 2013 & Autumnal Equinox for a
Food and Wine Tasting Masterclass, given by Jonell Galloway, master food taster, and James Flewellen, master wine taster

The Beauce and the Loire Valley: Taste Unlocked

19 to 22 September 2013

A romantic getaway, a tasting Masterclass, and a big dose of
Druidic and Christian history, all in one long weekend at the autumnal equinox

Package:A 4-day Food and Wine Tasting Masterclass in the romantic, historical setting of Chartres. Classes are held in a 1,000-year-old chapel converted into Jonell’s home, just 2 minutes’ walk from the world-renowned Chartres Cathedral and 10 minutes from the train station. The Masterclass is held during the spectacular Chartres Festival of Lights, celebrated every year since 2003 on the weekend of the autumnal equinox.

Date: 19 to 22 September 2013

12 – 14 hours of instruction and workshop tasting, including discussion periods and Q&A

Lodging is in B&Bs and hotels within walking distance of the event, but lodging is not included in our price. Click here to find accommodations in all categories.

All meals and wine are included, except breakfast.

Price per person: 750 Euros

Limited to 12 participants. Early booking strongly advised.

Down payment: 250 Euros on reservation, remainder 30 days before event.

Possibility of purchasing the wines tasted during the weekend.

See details of programme and wine below.

Click on the Paypal button at the top right of the sidebar to pay by Paypal or credit card, or the blue Contact Us button at the top right of the home page to pay by bank transfer.

[wp_paypal_payment_box email=”jonell@theramblingepicure.com” options=”Down payment 250 Euros|Full payment 750 Euros”]

Wine and Food Pairing: Lacquered Pork Tenderloin, Roast Potatoes & Ramson Recipe

Published by Jonell Galloway + Thursday, July 25, 2013 Permalink 0

Wine and Food Pairing: Lacquered Pork Tenderloin, Roast Potatoes & Ramson Recipe

by James Flewellen

Pork is a great meat to play with for wine pairing. Depending on the cut of the animal, how it is cooked and the sauce accompanying the dish you have a whole wealth of wines from which to choose. Red wine, white wine, dry and savoury, off-dry and fruity; there are many options.

One of my favourite choices and one I think works very well with this recipe is an Alsatian or New Zealand Pinot Gris. These are full-bodied, rich white wines with a pear and honey bouquet that is the perfect foil for pork in such a sauce. The honey and fruit notes in the wine echo the honey and vanilla flavours in the sauce; the richness of the palate counteracts the piquant mustard and coriander seeds; the body carries enough weight to handle the meatiness of the dish; and the wine brings forth enough acidity to cut through the fat in the fillet and the sauce. Try for a wine with at least 5 years age and you’ll notice truffle and mushroom notes developing to add an additional level of complexity.

Kim Crawford 2006 Pinot Gris

About James Flewellen

Dr James Flewellen is a biophysicist at the University of Oxford. James learned his trade in taste through the Oxford Blind Wine Tasting Society, of which he was the President from 2010-2012. During his term, he represented Oxford at many international blind tasting competitions – twice winning the prestigious ‘Top Taster’ Award in the annual Varsity blind tasting match against Cambridge University and captaining winning teams in competitions throughout Europe.

One of James’s goals is to clarify the complex and hard-to-navigate world of wine for both novice and experienced tasters. He applies his scientific training to wine education, illuminating concepts of taste, tannin and terroir in an approachable, entertaining manner. James runs wine education courses in Oxford through the Oxford Wine Academy and is completing the WSET Professional Diploma in Wine and Spirits. He is the regular wine writer for The Rambling Epicure and is the founder of The Oxford Wine Blog. He is also currently co-authoring The Concise Guide to Wine and Blind Tasting – a book surveying the wine regions of the world and how to blind taste.

Wine and Food Pairing: Trofie alle Castagne Pasta with Pesto, Potatoes and Green Beans

Published by Jonell Galloway + Monday, July 15, 2013 Permalink 0

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Wine and Food Pairing with James Flewellen: Trofie alle Castagne Pasta with Pesto, Potatoes and Green Beans

Trofie alle Castagne with Pesto, Potatoes and Green Bean

Try a Verdicchio wine from central Italy with this dish. This white wine has a complex, subtle, more vegetal flavour profile, as opposed to bright fruit and floral notes. This herbaceous quality will go very well with the similar flavours found in the green beans, while the acid in the wine will cut through the fats in the cheese and the oil in the pesto leaving your palate refreshed.

If you like your fruity wines, try a decent Pinot Grigio, whose acid will play a similar role to the Verdicchio. But be warned – many of the mass market Pinot Grigios out there have an overly fruity flavour profile and a touch of sweetness, which won’t complement the pesto as well.

On the red side and staying true to the Italian theme, a lighter red will do the job. You want something savoury on the whole and not overly tannic or alcoholic – which can be hard to find in Italy! A lighter-bodied Chianti Classico could work well, but you may want to have extra Parmesan on hand to round out the tannins!

Join James Flewellen and Jonell Galloway at “Celebrate the Chartres Festival of Lights & Autumnal Equinox with a Food & Wine Tasting Masterclass” in France from September 19 to 22, 2013.

___________________________

Dr James Flewellen is a biophysicist at the University of Oxford. James learned his trade in taste through the Oxford Blind Wine Tasting Society, of which he was the President from 2010-2012. During his term, he represented Oxford at many international blind tasting competitions – twice winning the prestigious ‘Top Taster’ Award in the annual Varsity blind tasting match against Cambridge University and captaining winning teams in competitions throughout Europe.

One of James’s goals is to clarify the complex and hard-to-navigate world of wine for both novice and experienced tasters. He applies his scientific training to wine education, illuminating concepts of taste, tannin and terroir in an approachable, entertaining manner. James runs wine education courses in Oxford through the Oxford Wine Academy and is completing the WSET Professional Diploma in Wine and Spirits. He is the regular wine writer for The Rambling Epicure and is the founder of The Oxford Wine Blog. He is also currently co-authoring The Concise Guide to Wine and Blind Tasting – a book surveying the wine regions of the world and how to blind taste.

Recipe: Trofie alle Castagne: Chestnut Pasta with Pesto, Potatoes and Green Beans

Published by Jonell Galloway + Monday, July 15, 2013 Permalink 0

by Rosario Indelicato

Recipe: Trofie alle Castagne: Chestnut Pasta with Pesto, Potatoes and Green Beans

Serves 4 people

Ingredients

2 jars of Genoese pesto for 500 g of chestnut Trofie pasta
3 potatoes, peeled and cut into thin Julienne strips
75 g of French-style green beans, ends cut off and cut in half
Fresh Parmesan cheese to taste

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Wine and Food Pairing for Beginners, an Infographic

Published by Jonell Galloway + Monday, July 8, 2013 Permalink 0

Wine and Food Pairing for Beginners, an Infographic

Wine Pairing Chart

Jonell Galloway and James Flewellen will be giving a food and wine tasting Masterclass in Chartres from September 19 to 22. Here is a thorough description: Celebrate the Chartres Festival of Lights & Autumnal Equinox with a Food & Wine Tasting Masterclass. Click here to reserve your place!

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Food and Wine Tasting Masterclass in Chartres, France

Exploring the Food and Wine of the Beauce and the Loire Valley