Part 2: Ange and Taylor talk about pairing a charcuterie platter with wine.
Tags:Le Gourmet TV,legourmet.tv,Reds Bistro
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Female: All right so we’re here with Taylor at Reds and we have a phenomenal chicory board that was made by Michael Stay and some great preserves and some fabulous wine and Taylor is going to us a run down wine and food pairings and how this is going to on, so Taylor, I’m so hungry, this looks great.
Female: What have you got?
Taylor: Well this is a, I love the chicory platter. We’ve got some summer sausage over here, there some goat cheese on this side, some other cow cheese over here, some cheddar, a lot of different flavor profiles. So you take the key fragments out of the dish. What do we have here? We have a lot of salts, definitely, we have a lot of fats and we have a lot of creaminess from the cheese.
Taylor: So what we want to do is we want to shake a wine that’s going to match the saltiness. With saltiness, you always want to go with a bit of sweetness. And this, this one over here is Chapalou Veu Frey. It’s a Shannon Blanc, in Luar Valley. Okay this one is got a lovely, lovely sweetness; just a touch of it goes my sweet, raise the level of acidity which works well in cups with fats and as well as cuts to the creaminess of the cheeses. So it’s really, really an idea of pairing if you’re on for a white nine.
Female: The cheeses and the white wine?
Taylor: The cheeses and the white wine.
Female: I mean
Taylor: Those goat cheeses always got a lot of acidity, and that could be acidity on the wine works wells to it to pair up with the acidities.
Taylor: That will also work into our pairing here. This is a prunatelic chianti reudephina. So it’s the sense of easy grape, which also has a lot of acidity, so working well with the acidity and cheeses as well as coming through the creaminess in the cheeses. It’s also got a lot of oak influence and some spice which works really nice in the spices when the chacoutouri. Sangiovese, this is a really, really versatile grape, it’s like the PNOR from Italy so,
Taylor: Works excellent with a lot of food.
Female: And we all obviously have all a lot of local and homemade meats here and preserves and all a bunch of stuff here.
Taylor: Yeah, absolutely, we, although we have a French and an Italian wine here a little more classical on the pairing. We just use a lot of local and a lot of the chicories are house made or at least Ontario meats and Ontario cheeses. If you’d like to enjoy them with the Ontario wines and we definitely got more than 20 losses by glasses loss.
Female: And ices wine is a nice match. Maybe nice matches some cheeses.
Taylor: Iced wine yeah, definitely
Taylor: Definitely probably with one and starting to meal with
Taylor: Within this wine and a lot of you like a service of chicory, but if that’s all you’re having I definitely is just nice one.
Female: So what would be, yes, sorry I don’t to interrupt? What would be the idea match of your wine? Along with everything on the board?
Taylor: Well, I would say that the soprasato would probably be the best, now that’s an Italian wine. Okay and it does have some nice spice and then a little bit of black pepper, which really goes well with the wine. So I’d say that it’s not only great on the flavorful profile but it also a nice regional pairing with Italian as I am.
Female: That such a great wine and the Shannon Blank would have a sees, you’re in just the cheese, and you’re going to go of the cheese
Taylor: Yeah, the Shannon barrel
Taylor: Is more of the goat’s cheese thing and now
Female: Yeah, the Shannon Blanc I am, the cheese girl.
Taylor: You could be a cheese girl but I just going to say the goat’s cheeses are from Luar Valley, Luar Valley is very well known for its goat’s cheese and Shannon Blanc is also from the Luar Valley. This wine is from the Luar, so another regional pairing so on.
Female: Here we go and I really love pairings
Taylor: Winning the regional
Female: That’s right’s waiting though always pair regional is regional and your best wine with your favorite food I always mine that’s a good experience too, even sometime if it doesn’t match finding your favorite wine with your favorite food
Female: They’re always on the plating itself
Taylor: Yeah, yeah that’s the most important rule as what you like, it’s not about what someone tell you.
Female: Exactly and another point is, when you do come in to restaurants is you order by the glass, because you can pick different you know, wines
Female: To go different foods.
Female: So you order three glasses of three ounces and then really enjoy the you know, what goes in your meal fill.
Taylor: These wines can certainly, can certainly start with the Shannon and work you’re your way up to the sense of easy and enjoy them both with the meats for different reasons and the same reasons, so lots of comparing and contrasting but it has also different interesting options.
Female: Nice, well let’s try some wine and cheese and some meat and wine
Taylor: I’m going to start up with my pair of thing and
Female: Oh, this is lovely. Really nice. How is it feel? Taylor: I’m there.
Female: You there? Nice. Well that’s, that some perfect match for you. Thanks Taylor.