Food & wine – butternut squash risotto

Something new! As mentioned in my previous post, there are a couple of changes upcoming, one of them being more attention being paid to matching food with wine. Those sommelier studies have to count for something, right? First up, risotto vs. Chardonnay!

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Spring is upon us, which means that it is time to say goodbye to my favorite squash, the butternut pumpkin. Nutty in flavor with a dash of sweetness and a smooth, wintery structure, I find it irresistible when looking for comfort food. It is the perfect base for a fantastic risotto; hearty, heavy enough to make you regret the last bite yet not so heavy as to make you feel too guilty about it.

In all honesty, I only discovered the joy of a good pumpkin risotto a couple of years ago thanks to one of the pioneers on Belgium’s wine blog scene, Chateau Sans Pretention. The amount of articles written by Erik is astonishing and even though he no longer writes, I still check back from time to time for tips and pointers on what there is to discover in the world of wine. The blog however, pales in comparison to the Vinopedia, which is a simply monumental database that could give the likes of Larousse a run for their money. Anyway, it was this article on matching pumpkin risotto with wine that inspired me to try it myself. I made just a few changes: no mascarpone and crunchy speck to add a bit of textural fun. The core of the dish, spicy, oven-roasted squash, stays the same.

The classic, conservative match is (young) oaked chardonnay. The aromas derived from the barrel ageing blend in nicely with the spices used, but more importantly, the creamy texture of oaked chardonnay is perfectly complementary with the richness of a risotto. You do not want to go turbo-oaked, nothing that has been vinified in 100% new oak or that has been in the hands of a batonnage-addict (the process of stirring the lees, the dead yeasts that have settled on the bottom of the barrel, to give the wine more structure). As always, freshness and elegance will prove to be key for a good match.

IMG_4791To spice things up, I looked for two similar but different wines. First up, Maison Verget’s Terroir de Vergisson de la Roche 2012. I am a big fan of what Jean-Marie Guffens can do with the great terroirs of the Maconnais, balancing an energetic minerality without losing the depth and structure that Burgundy can do so well. Fermentation in oak, 15% new, and regular batonnage over the course of six months. Wine two is Calera’s Central Coast Chardonnay 2013. Interesting American wines are still a rare find in Belgium sadly enough, so the best option is to fall back on the classics. What Josh Jensen produces is fantastic, decidedly New World climate in exuberance, yet so completely in balance thanks to a crazy attention to details. Fermentation in oak as well, 10% new, very little batonnage over the course of ten months.

So, same variety, similar in vinification but completely different wines of course. Calera proved to be the best match. Juicy fruit and a quite distinctive toastiness. This was definitely no cool climate wine, yet the palate had freshness, the barrel ageing playing more on aromas rather than texture. Verget was maybe more complex on its own, more nuanced in the nose and focus, linearity on the palate. It was a bit too muted to counter the richness of the risotto, and I think it would have been more suited for a lighter dish.

Of course, this is a pairing that I thought about throughout the day, juggling different options for the risotto and the wine pairing (it keeps you hungry throughout work, but the day goes by just a little faster). If I had used different herbs, sage for instance, I wouldn’t have matched it with the chardonnay as the herbalness would have clashed with what was in the glass. Surprisingly, I have been able to match the sage-version quite well with a randomly picked bottle of Julien Sunier’s Fleurie in the past, as you get a pungency that does go well with the intensity of the dish. It just goes to show that there is always a fair deal of luck involved in a wine match!

London Food (III) – Taberna do Mercado

Finding a restaurant in London on a Sunday evening proved quite the challenge. I had a (short) wishlist, but almost none of them were open bar for a Sunday roast. Luckily Taberna do Mercado is open 7/7, and just a stone’s throw away from the Truman Brewery where RAW 2016 took place. I was led here via Jamie Goode’s wine blog, and ever since the tasting of Portuguese wines that I organized last year, I was curious to discover more about Portugal’s wining and dining.

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London Food (II) – Ottolenghi Spitalfields

Do I still need to introduce Yotam Ottolenghi? The man’s books can be found everywhere, but in all fairness, rightly so. I think that I have made almost everything that can be found in Plenty, bar a couple of desserts, and while Nopi proves to be a bit more challenging, it has done its part in many successful dinner parties. Procrastination meant that only the deli in Spitalfields still had a table for two on a Saturday evening and the place was packed. Service ran smooth though, and we were given ample time to go through the menu and wine list.

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London Food (I) – Noble Rot

Visiting RAW a month ago was a perfect opportunity to check out a couple of restaurants that had been on my watch list for some time. In all honesty, it was quite the decadent weekend and I’m afraid that I am still packing a couple of pounds extra as a semi-permanent souvenir, but it was worth it. Three restaurants plus a copious English breakfast (twice!) could not be gotten rid of with a week of fasting I’m afraid! Continue reading

Dinner at De Jong in Rotterdam

Note: A love for wine is inextricably linked with a love for food but in the vast majority of restaurant reviews it is woefully ignored. I suspect that this is either because the writer erroneously thinks that there is insufficient interest with a mainstream public, or that the writer himself does not care or does not know enough about wine to form an opinion on it.

For a winelover this can really be a source of frustration. I recall a 400-word review of a hyped wine bar in Antwerp that mentioned the word wine four times, and even then basically said nothing (1 – she loves wine so she starts a restaurant, 2 – there are 200 wines on the list, 3 – there are 15 wines by the glass, 4 – the wine is good). I am not a chef nor do I have anything resembling a culinary training so this is definitely not the place for intricate opinions on the kind of wood use to smoke a salmon or the best phase of the moon to dig up potatoes, but an honest reflection on memorable dining experiences where everything clicked; food, wine and and atmosphere. Past and future posts can now be found under Wine & Dine, added in the menu bar. 

jongbinnenThe culinary reputation the Netherlands has with its southern neighbours is sketchy at best. A first day in Rotterdam sadly confirmed this view when we were served what was supposedly Basque cuisine in a restaurant on which the less is said the better (the only two Basque wines on the menu where even sold out!). Being friends with wine merchants on Facebook does have its benefits, and so on a sunny Sunday evening we ended up in Restaurant De Jong.

The concept is simple. Two menus to choose from, a meat/fish set and a vegetable set. The website will leave you clueless as everything is decided in the morning when the kitchen staff takes stock of what the supplier has available and what they can build a menu around. Simplicity in construction but not in execution is the result. The same refreshing lack of fumbling complexity can be found in the wine list, which was a concise but inspired selection of natural wines. You cannot get around incrowd names like Ganevat, Julien Guillot or Craig Hawkins, but I was pleasantly surprised by several other names offered at reasonable prices.

Aymeric Beaufort hails from a reputed winemaking family in Ambonnay but set up shop near Nimes with Domaine l’Ocre Rouge. La Perle Noire, 100% Pinot Noir true to his roots, is the perfect accompaniment for the starters on both menus, Cod with radish and mushroom ravioli on the one side and a delicious combination of green asparagus, candied lemon and sunflower seed puree on the other.

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The second course, which was the same for both menus, was the first highlight of the evening; lightly grilled asparagus with foam of Comté cheese. Asparagus is one of those things that needs to be sourced locally and not grown in a greenhouse if you want that unique earthy flavour. Just a week earlier we had our first taste in a hyped Brussels restaurant and it just was not right, weak and lacking in taste. This time it was different though, as the crunchy asparagus flavour was a great match to the texture of the Comté foam.

We had moved on to red at this point with Philippe Bornard’s Poulsard Point Barre 2013. Bornard may have become famous thanks to “L’amour est dans le Pré”, which is basically dating for farmers on national television, but he is first and foremost an excellent winemaker. I met him at the last two editions of Dive Bouteille but had until now only been able to try his white wines (which you should definitely seek out!), so I was curious to see what he did in red. Red berries in the nose, a bit reductive at first but showing nicely with a bit of time. Very direct in the mouth with good acidity but more towards juiciness instead of astringency. Earthy and mineral in the finish.

IMG_3471 (1)The main courses were terrific on their own, but whereas one was intensified by my wine choice, the other one was more enjoyable on its own (the slight disadvantage of not knowing what you will get beforehand). The match was spot on with the Baamburgs Big, which Google tells me is a unique species of pig cultivated near Utrecht, and different preparations of beetroot. The earthiness of the wine and the juiciness of the meat worked terrific together. The other main course, potato gnocchi with smoked peas served with crunchy potato skins was a bit more difficult. On itself the dish was delicious, but the peas did not work well with the wine.

What really blew our minds was the dessert, which was an unconventional but immensely interesting and tasteful combo of rhubarb, buckwheat ice cream, hangop (Dutch goat yogurt) and flakes of beer yeast. This is without a doubt the strangest combination I have encountered up until now but to my surprise it worked. The sourness of the hangop, the tartness of the rhubarb together with the texture of the beer yeast flakes and the freshness of the ice cream just seemed to click. A daring bet but definitely one that stayed with me!

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We had a great evening. Service ran smooth and the atmosphere was nice given that we could still have an enjoyable conversation in a fully booked restaurant. What really stayed with me (aside from the terrific dessert which I could not shut up about) was the creativity and drive in the kitchen. Constructing a different menu every day is challenging. Keeping up the originality and coming up with new and surprising creations is definitely an accomplishment which convinces me to visit again on a next trip to Rotterdam!

Dinner at Souvenir in Ieper

One of the most agonizing tasks for a winelover, aside from racking your brain for all kinds of exotic aromas that you can supposedly find in a wine, is coming up with a food pairing that elevates both wine and food. All too often people are enjoying a meal in a restaurant, absentmindedly sipping from their glasses whilst only discussing the food. A good food-wine match is however a conversation driver and almost demands to be noticed, to be placed in the spotlight. Continue reading