Tag Archives: food and wine

  • Pairing our Pouilly-Fuissé - scallop tartines with red onion compote

    The buttery and nutty aroma of our Chardonnay Pouilly-Fuissé, Les Chevrières, Domaine Cornin will enhance the flavours of the scallops while displaying sufficient acidity to keep the palate fresh even if they are served in a rich sauce.

    On this instance, we have decided to pair it with a fairly simple recipe, adapted from Fumiko Kono's - La cuisine de Fumiko's book.
    This is one of my go-to recipe when I want to prepare a fancy dinner but don't have much time: it will be perfect for a special occasion (Valentines day and anniversaries we are looking at you) or a date night.

    Tartine is the french word for open sandwich. But don't judge it before you try it - it's damn good!

    Scallop tartines with red onion compote and curry

    For 2 people as a main course (or 4 people as a starter)
    About 10 minutes of preparation and 10 minutes of cooking

    You will need:

    • 12 scallops (3 per tartine)
    • 4 slices of French sourdough bread or similar
    • 4 tablespoons of Philadelphia cream cheese
    • 6 red onions
    • half a teaspoon of powdered curry
    • 1 tablespoon of apple cider vinegar
    • 3 tablespoons of olive oil
    • maldon salt and pepper

    Nice to have:

    • a few leaves of fresh coriander
    • 2 or 3 radishes

    Peel and slice thinly the red onions.
    Slice thinly the radishes.
    Soak about half an onion and the radishes in iced water for 10 good minutes.
    This will ensure you don’t ruin your date night by eating raw onions as it will mellow the taste and take away the stinging bite and the lingering after taste.

    Prepare the red onion compote:

    Scallops tar tines with red onion compote

    Heat a frying pan with about 2 teaspoons of olive oil or salted butter and sauté the onions until they are tender and caramelised. Add the tablespoon of apple cider vinegar to deglaze the pan. Turn off the heat and add a bit of salt and pepper.

    Toast the bread and spread the cream cheese on it.

    In a frying pan, add one tablespoon of olive oil and sear the scallops on high heat for 2 minutes each side.

    Cut the scallops in two so they are half as thick.

    Scallops tartines with red onion compote

    Divide the onion compote on the tartines of bread, add the slices of scallops and top them with the raw onions and radishes.

    Sprinkle some curry and add a few leaves of fresh coriander.

    Serve as a starter for 4 or a main course for 2 with a few leaves of salad (preferably with no vinegar).

    ET voila! Enjoy your dinner with our beautiful Pouilly-Fuissé for a perfect pairing! :)

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  • The perfect wine for Thanksgiving

    What is the perfect wine to pair with your Thanksgiving turkey? Here are a few tips for our American friends in the UK.

    Photo: Tim Sackton Photo: Tim Sackton

    Pinot Noir

    You do not need a massive wine to pair with the delicate flesh of a freshly roasted turkey. A delicate red wine such as Pinot Noir would probably be a better match. US Pinot Noir – either from California or Oregon – would be the obvious choice here. Alternatively, you can opt for Burgundy Pinot Noir such as Domaine Carré Hautes-Côtes de Beaune. Light and delicate on the palate with bright raspberry and cherry flavours, it will be delicious with your Thanksgiving turkey!

    Gamay (Beaujolais Cru)

    Gamay produces wines which are not too dissimilar to Pinot Noir, generally light-bodied with bright fruit aromas. Beaujolais crus – wines made from grapes grown in one of the top vineyards of the region – can offer incredible value. Paul-Henri Thillardon’s Chénas Les Carrières would be a great choice: fresh dark berries and cherry flavours yet with enough structure and delicate tannins.

    Red Côtes-du-Rhône

    A Grenache-based blend from the Southern Rhone is likely to be significantly fuller-bodied than Pinot Noir or Gamay, but round and not overly tannic. Why not trying a red Côtes-du-Rhône by Clos du Mont-Olivet, one of the top estates in Châteauneuf-du-Pape? This is rich and soft on the palate with plenty of flavours that will remind you of ripe strawberries, plum and chocolate.

    Burgundy Chardonnay

    Yet you do not necessarily need a red wine to drink with turkey. When served with classic pan gravy, a full-bodied white wine could even be a better choice. Domaine Cornin Pouilly-Fuissé Les Chevrières is made from Chardonnay grown in Southern Burgundy. It has intense flavours of white fruit, citrus, nuts and butter, together with a full-body yet with sufficient acidity to balance the rich sauce.

    Photo: Yi Wang Photo: Yi Wang

    Rosé Champagne

    Champagne could also be an option to celebrate with your friends and family. However you need a Champagne that is rich and vinous enough to pair with turkey. Rosé Experience by Champagne André Jacquart – made from 80 % Pinot Noir and aged in barrels – has an unusually deep pink colour and intense aromas of red fruit, biscuit and nuts. On the palate, it is rich and vinous and will be the perfect partner for your Thanksgiving turkey.

    Do not hesitate to contact us (sylvain@sipandlearn.co.uk) if you have any questions regarding food and wine pairing.

    Happy Thanksgiving!

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