Food Pairing

  (Last Update:2018.10.19)

Wine Pairing: Oaked Chardonnay x Fish Gratin

So, oaked Chardonnay has something of a difficult reputation (aside from top-end Burgundies of course!). Twenty years ago, a flood of massive, buttery, over-oaked Chardonnays from the New World (yes, I’m looking at you California…), cloying and lacking any fruit or freshness, put quite a few people off. While that style has suffered a spectacular fall from grace, far more restrained, well balanced examples from Australia, New Zealand and South Africa are turning heads, and are generally excellent value.

A nice showcase for this style of Chardonnay is something like a fish or seafood gratin.

Today’s Wine Pairing: Oaked Chardonnay x Fish Gratin

We chose a wine from the Elgin area of South Africa (Thelema Sutherland Oaked Chardonnay) – a coastal region known to produce wines in a fresh and elegant style. Other regions to look for similar types would be Adelaide Hills and Mornington Peninsula in Australia, or Hawkes Bay in New Zealand.

VINUM-fish-gratin

These wines have a wonderful fresh acidity, which is important for matching with the fish component in the dish. Time in barrel gives them a nice, but restrained, richness that stands up well to the creamy sauce and cheese. Finally, the struck-match toastiness of the oak is an ideal partner for the crunchy croutons. A perfect pairing and a great way to explore some of the new wave New World Chardonnays.

Pickup post

  1. Basic Pairing Tips (Part 1)
  2. Basic Pairing Tips (Part 2)
  3. What grows together goes together
  4. France: the Appellation Nation
  5. Basic Pairing Tips (Part 3)

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