Wine And Food Harmony

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(a) Smoked Salmon and Honey & Lemon Sauce. For this dish, I chose Chablis wine from Burgandy in France. It is produced by William Fevre and is made with the Chardonnay grape. I felt that this wine would be most appropriate because it’s medium bodied, fresh taste and fruity aftertaste would complement and bring out the lemon in the sauce, but also it is soft enough wine to work with the smoked salmon and not overpower the delicate flavours of the fish. The sweetness of the honey in the dish would also compliment the slightly bitter aftertaste of the wine. (b) Loin of Lamb with Rosemary Stuffing. For this dish, I have chosen the wine Chateau Vermont from Bordeaux in France. This wine is produced by the Chateau Vermont and is made with a blend of grapes from the Bourdeaux region – commonly Merlot and Cabernet Sauvignon. I feel that this wine is and appropriate combination with this dish because the intense, smokey flavours would complement the rich, intense taste that lamb often had. But also the black fruit after taste would really bring out the hint of Rosemary in the stuffing and would work really well. Also the extreme dryness of the red wine would be less overpowering as the juiciness of the Loin of Lamb would reduce that. (c) Sweet & Sour Prawns with Rice. I chose Chardonnay wine from Australia for this dish. This is made with the Chardonnay grape and is produced by the 3 Pillars. This variety of wine is commonly known as being a sweet wine which is perfect for this dish because the crisp, sweetness of the wine would work with the sweetness of the sauce. Also, the high acidity in this wine, that makes your mouth water, would complement the sour aspect to this dish because it would cut the sharpness of the aftertaste of both the wine and the dish. The fresh, fruitiness of the wine in general would complement the delicate taste of the prawns and bring out

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