The first I broached was a Cotes du Jura white… Domaine Savagny Cotes du Jura Tradition, NV.
“This wine is produced by a young (20 years old) artisan producer running to 12 hectares…. Savagin, which lends the domaine its name, is a grape variety most famously harnessed for production of the mightily age-worthy Vin Jaune. Crafted as a wine for the table, however, this primrose coloured wine bears a tantalising blend of aromas ranging from orange blossom to toasted almonds, followed by a fruit-filled palate. Best served chilled (10C) and served in a sherry-like copita”
Its not an easy wine to glug, taut, acidic and, indeed, somewhat sherry-like. But it was the food matches that caught my eye
“The complex, multi-vintage Savagny has sufficient bite to work with white meats with savoury sauces. Try it with vitello tonnato, or bollito misto (boiled meats), pork scratchings (dipped in taramasalata); or even salty, crumbly cheeses like Parmesan or aged Manchego”
Never in a hundred years would I think of trying this, or any other wine come to that, with pork scratchings dipped in taramasalata. So that is exactly what I did. Wine worked absolutely fine, very much like a sherry in front of the saltiness of the scratchings. Sadly though the flavour of the dip, a Waitrose own, was rather subsumed by the crunchy pork. Perhaps a more forcefully flavoured dip would have proved more successful. I did enjoy the scratchings though!
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