So as a continuation of my conversation with Langdon Doty, we decided to put into action our food and wine pairings. It was really interesting what the results ended up being, which goes to show you need to taste and learn as you go, there are no “rules and regulations” necessarily when it comes to food and wine pairings. We played a bit with the sauces, the textures and the wines. We ended up tasting the following recipes with mix and match of the Lurton Flor de Torrontes, the Mairena Sauvignon Blanc, the Lorca Viognier, the Las Perdices Pinot Grigio and the Pulenta Estate Chardonnay.
Here are the results and cooking commentary from Langdon:
Salmon Tartare
The idea with the food pairings is to bring out the natural tropical fruit and citrus flavors and to offer a counterpoint to the crisp acidity of the wine with something sweeter and creamier
I added soy and two different citrus flavors (lemon and lime – both the juice and the rind) – this will highlight the aromatic tropical flavors – adding the sweetness of cucumbers and the creaminess of avocado should even out the acidic finish of the wine and harmonize the pairing – that is the theory.
Wine Winner: without spicy sauce Mairena Sauvignon Blanc, with spicy sauce Puleta Chardonnay
Beer Battered Coconut Shrimp
By deep frying the shrimp in a coconut beer batter we are adding the sweetness of the coconut and shrimp and cutting the acidity of the wine with some fat. the dipping sauce is slightly creamy, sweet, sour, tart, pungent, and spicy at the same time which should theoretically enhance the tropical notes of the wine and balance out the acity as well. am looking forward to this one.
Wine Winner: Las Perdices Pinot Grigio
And for the rest of you we challenge you to do your own parings with this succulent selection! Send us your Malbec, Malbec blend or varietal selection that you think would be best!- emily@vinesofmendoza and langdoty@gmail.com
Curry Porkchops with Strawberry Pineapple Salsa
the curry will be subtle but will harmonize with the sweet pork and, with its many spices, it should pop the fruit out of the wine. the salsa should explode the fruit of the wine with its sweet tart pineapple strawberry notes and, blended with the richness of the pork should really round out the wine
lets see what happens!
