Wine & Food Pairings
Bugey Cerdon Rosé Patrick Bottex "La Cueille" (Méthode Ancéstrale)
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Darby called me yesterday with the wine and asked which wine I would be choosing. Of course if he came into the store as a customer, I could pick out a dozen wines within a couple of minutes that he would enjoy. But, this is for a radio audience. I like to feature something really unique – maybe something that most people haven’t ever tried. (Half of the time, I’ve never even tried it.) So I slept on it, then I walked on it, then I endlessly googled on it. On my walk I thought about those TV shows where the demonstration always works out – what would happen if the recipe were a total flop? We just might find out today!
I probably make this much more difficult than it needs to be. One could really pair this month’s recipe with just about any wine and find a way to enjoy it. For one thing, there are about as many versions of gazpacho as there are wines. Of course, I’m always searching for the perfect match – but let’s face it – that is an endless pursuit, because there are so many variables when eating and drinking food. Do you ever wonder why wine in Napa always tastes so much better there? White gazpacho with cauliflower, yellow tomatoes, roasted tomatoes, green peppers, chili peppers, feta cheese, and cheddar cheese ….even a recipe with strawberries. From my research, it seems that the creators of gazpacho – the Andulicians of Spain, probably drink it with sherry or a young rose. Other choices include bright, un-oaked, crisp, fruit forward wines like Sauvignon Blanc, Chenin Blanc, Albarino, dry rose or even a sparkling wine. Initially I was going to pair a sparkling Chenin Blanc, which I’m sure would be delicious, but one wine was so intriguing, I just couldn’t pass it up. Back to the strawberries – what an interesting combination that seemed to be. Bugey Cerdon Rosé Patrick Bottex "La Cueille" (Méthode Ancéstrale) is a delightful, non vintage sparkling red made of 80 Gamay and 20 percent Poulsard ( a local grape). This wine is a blend of a blend of 80% Gamay ith 20% Poulsard (a local grape). This pink, semi dry bubbly was made by spontaneous fermentation, otherwise known as methode ancestrale. Grapes are picked by hand (not just any grapes, these are the local poulsard and gamay grown on mountainous slopes in the shadow of the Alps), and fermented in chilled vats just reaching 5 or 6 degrees alcohol. The young and light wine is then bottled, along with its active yeast and considerable unfermented sugars. Under pressure of the cork, the wine continues to ferment, gaining a few degrees of alcohol but retaining a nice amount of sweetness. And the bubbles, of course, another result of fermentation under pressure. This one is so delicious and fun to drink, with a distinctly, well, grapy aroma and a fruitiness that calls out for celebration and jubilation. This is also wonderful served with chocolate cake! Going out on a limb paid off. This wine seemed a perfect match for the gazpacho, not only because they were both refreshing and light, but the slightly sweet flavors in the wine cut the heat on the gazpacho and complimented the tomato in a wonderful way. At only 8% alcohol one can enjoy one bottle with the gazpacho and another with dessert of chocolate coverred strawberries. This wine is available at Joy Wine and Spirits, 1302 E. 6th Avenue, or call 303-744- 6219.
