As I said all week, it’s not a wine I know a whole deal about. So as much as I’m really looking forward to giving it a go, I’m slightly guessing when it comes to the food pairing this week. So it times of crisis, it’s time to go with what you know.
I’m lead to believe that my two bottles, both from the Saumur area of the Loire, are going to be light bodied, medium tannin, high acidity, and quite fruity. Ok, so I’m going to need some light munch to go with it.
In honour of the fact it’s the middle of the summer, it’s time for a summer platter. So cheese and hams and salamis it is. One of the upsides of this is that it’ll allow the wine to be centre stage. I’ve not drunk much of it in the past, so I kind of need to concentrate a bit harder to get that.
When it comes to both the cheese and the charcuterie, don’t go for anything too strong. Cooked hams, maybe some peppered salami, and then with the cheese stick to things like cheddar or manchego. Given the fruit of the wine, a bit of fruit jelly with the cheese might work nice too. Tasty stuff, but not over powering.
The other tip is given the lightness of the wines, I’m going to serve them slightly chilled. Say 20 minutes in the fridge before serving. That should do the trick.
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