For those of you who were unable to join us on Saturday, here is a sneaky peak of the wines we paired with our Nigella themed meal.
Our wines were sourced mainly from the Bergerac area of France. It would have been nice to have showcased some British wine (including some from Leeds!) but I’d just come back from a holiday in France and it made sense to stock up on delicious French plonk whilst away! We’ll do British wines one day though.
The Bergerac wine-growing region is a subregion of South West France, and is located
around the town of Bergerac in the Dordogne, located immediately east of the Bordeaux
wine region. Bergerac soil features excellent drainage as a result of its proximity to the Dordogne River
The red wines are a blend of Cabernet Sauvignon, CabernetFranc and Merlot. They are often dark in colour, with full-bodied flavours. The white wines are mainly a blend of Sémillon with Sauvignon Blanc, Sauvignon Gris and Muscadelle. These combinations lead to the creation of fruity, dry white wines that can be powerful, and of medium-sweet or sweet wines that are aromatic and powerful.
For our starter we picked Domaine de Larybere Bergerac (merlot blend rose). This blend was made with majority merlot. It is a wine that is produced and bottled at the end of the winter. It has an aromatic wealth of red fruits and is enriched by a lot of freshness and summery flavour. It ideally suited the piquant, rich starter and was lovely and refreshing on the hot day we had!
For our veal course we picked Chateau de Panisseau Bergerac (merlot blend). This was a light and lively Bergerac – smooth and elegant with delicate tones of raspberry and smoke. It was ideally suited to our veal dish as veal is a delicate meat and requires a lively young wine that will not overpower it. This wine won a bronze award with Concours in 2009.
For our fish dish we selected Antoine Barrier Burgundy (chardonnay). We had to go to Burgundy for our white pairing as Bergerac seemed to produce little white wine, it’s all about the lively reds! This white was classy and smooth. We picked it for its lightness, making it a perfect match for the delicately flavoured fish pie. It had a grassy nose with a very clean finish.
For our dessert we selected Les Brissaux Monbazillac (semillon sauvignon blanc blend). Monbazillac is an Appellation d’Origine Contrôlée for sweet white wine produced in the village of Monbazillac on the left bank of the Dordogne River. This wine had a honeyed floral aroma with a faint hint of licorice. It was a hit on the night and proved a beautiful pairing for our fragrant desserts.
Pairing wines was really fun as we got to try wines we’ve never had before and finding the right wine for each course required lots of tasting! We look forward to doing it all again in December and will even trial some ale pairings in 2012. Our advice to anybody wanting to do the same is to get a temporary alcohol licence sorted. It was dead easy to do and only cost £20. Contact your local licensing authority for more information.