Pinot Blanc’s not really a wine I’ve ever drunk much before, so I’m flying blind a little bit this week. When it doubt, keep it simple when it comes to food pairings.
Pinot Blanc from Alsace is fuller bodied (feels a bit bigger in the mouth), the fruits you’re meant to get are apples and pears, and there’s probably going to be a bit of minerality in there. If you like Chardonnay from Burgundy you’re going to like this one.
In that sense you can stick it with omelettes, or creamy stews and things like that. But I think I’m just going to take it easy and go for some soft, creamy cheese.
Having said that, should work pretty well for me. I was up with my parents last week and came back with a bag of cooking apples from their back garden. I’ll turn it into compote and throw it in with the cheese and crackers, try and match up the apple flavours in the wine.
See how it goes, eh?
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