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Refreshing with starters

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« Hello, I’m going to introduce you to a few starters and Sweet Bordeaux pairings. So, quite a few starters go very well with Sweet Bordeaux wines. To keep a harmony and a good balance in the mouth, it is recommended to prefer to pair contrasting tastes. So be it meals that are spicy, iodized, naturally salted or whether those starters are cooked with or served with contrasting agents such as spices, lemon or chillies, you get a nice balance between the sweetness of the wine and the personality of the dish. With starters, I would advise a wine that is not too concentrated, either an acidic and fruity soft, or a young liqorous with is well fresh. So what are the starters types that can be suggested? First, all starters based on seafood such as a scallop carpaccio marinated in lime, langoustines with a beetroot emulsion, it can also be a bream tartar with vanilla oil and mango, saffron mussels, curry mussels or even oysters. So, if I take the first example scallops in lime, the lime enhances the fine, refined flesh of the scallop and will showcase the fruity side of the Sweet Bordeaux. The sweetness of the Sweet Bordeaux will attenuate the acidity of the lemon while still respecting the flavours of the dish. So it’s also possible to offer a starters with cold cuts. It can be melon balls with dry-cured ham, foie gras with a spicy pear compote or just a chiffonnade of Parma ham, some Pata Negra or some chorizo. So, here we have a contrast, between the savory of the cold cuts and the sweetness of the wine with a Parma ham that is rather soft and flavoured, the freshness and sweetness of the wine will give a delicate pairing with a Serrano ham, fatter, more intense and wilder, it is better to serve a liqorous Sweet Bordeaux which is concentrated and very aromatic. You can also offer as starters with a Sweet Bordeaux,  salads, soups or even vegetables. I’m thinking of, for example, white asparagus, it can be a pumpkin soup with foie gras shavings, a pear and Roquefort tart, or even a marinated chicken with prawns salad with grapefruit segments. So, if I go back to the example of the white asparagus which sometimes has slightly bitter hints, this will contrast with the sweetness of the wine. We are anyway faced with a pairing that is light so we’d choose a wine which is light, soft. In the mouth the wine will coat the dish and to the nose, the Sweet Bordeaux will exhale all the aromas of the asparagus. See you very soon for another episode and some more pairings. »

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