A Wine for Garlic Prawns  Add/Read Comments

Alex at Eating Leeds went all sparkling on us with a bottle of Domenico de Bertiol Prosecco. Great with the prawns themselves but a very bad clash with the salad.

It's a fresh, light, citrussy wine with some residual sweetness and it went really well with the prawns - the citrus cutting through the richness of the butter and prawns, the sweetness mixing well with the fish sauce and lemon. A very happy match."

Something a little different for me too - a white Côtes du Rhône. I can't claim any great thought went on the choice; more a question of 'a white in the fridge lets use that'.

Wine Tasting Note: Jaboulet Côtes du Rhône Parallèle 45, 2006, Rhône, France.

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A waxy, herby aroma very distinctive and unusual flavour. Quite full but dry with good length of flavour. The herby element picked up the coriander in the recipe but, rather than the wine being a complimentary match, the contrast was marked.

This is not to say it was a bad combination, rather that the flavours were contrasting and brought out subtle complexities in both. The wines quite substantial acidity cut through the garlic-buttery sauce beautifully. Served with noodles the dish could have benefited with a little peppering up with a dash of chili, as Francesca explained in her comment.

Parallèle 45 refers to the 45th latitude, half-way between the Equator and North Pole which runs through the vineyard. Alcohol 13.5%.
Scribblings Rating - 88/100