Monday, April 1, 2013

Pairing Wine with Brussel Sprout Curry

Pairing wine with food is mostly about history. Finding a wine to pair with a meat or fish is fairly easy, with the long traditions of wine and food in France and Italy. With other dishes, it can be a bit harder.

With a tofu dish, especially one with a curry sauce, there isn't the same depth of history to draw from, so you have to be a little more creative in your wine pairing. Tofu has little flavor of its own, while curry is a strong flavor tough to match with wine. In deciding to pair a tofu and vegetable curry, we looked to the most powerful flavor among the vegetables to find our match for the wine: brussel sprouts seemed the biggest flavor in the dish, providing earth, green vegetable, and a bit of funk.

Still not an easy match, but our thought was to search for a white wine. We decided to look for something with a bit of crispness to it to counter the richness of the tofu and curry. The earth and funk can be emphasized by a bit of minerality. With that in mind, we picked a Chenin Blanc. The younger versions from the Loire Valley can be bright, with a sharp, almost metallic edge. The pairing was pretty decent.

No comments:

Post a Comment