Food and Wine Match - Spicy Chickpea Fritters Add/Read Comments
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These lovely little fritters will pretty much go with most white wines, at least those that are blessed with a crisp acidity and a medium-to-full body. I selected the Periquita White for the simple reason that it is currently reduced to a bargain £3.99 at Waitrose.
Wine Tasting Note: Periquita White, 2007, Setabul, Portugal.
Currently on offer at Waitrose for £3.99.
Even at the normal price of £4.99 it's a fine little blend of Arinto and Moscatel from the Setubal Peninsula, south of Lisbon. The Arinto gives the crispness and freshness, while the Moscatel lends a lovely aromatic component plus a level of spiciness to the flavour that proved to match so well with the fritters.
Scribblings Rating - 90/100 [3.75 out of 5]
The fritter recipe comes from the regular food-blog event, Waiter There's Something In My..., that I co-host over on SpittoonExtra with this particular round, 'Pulses', selected and hosted by Cooksister. As a regular host I do try and make some of the dishes submitted to each round. The varied creations from across the globe never ceases to amaze. The Spicy Chickpea Fritters came from Australian blogger Kazari at I Think I Have A Recipe For That. The mix of caraway, cumin and coriander also complimented the wine; the yoghurt sauce is a must too!
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Comments
I'm glad you liked the fritters! We matched them with a hunter valley white (whose name escapes me). And the yoghurt sauce became an addition to baked potatoes and sandwiches later in the week.
Lovely photo : )
Written by: kazari | April 22, 2008 9:13 AM
I did indeed enjoy them Kazari; might add some sweetcorn next time too.
Written by: Andrew | April 23, 2008 3:32 PM
Hi Andrew:
I am not at all surprised that you liked the Periquita - the balance of the aromatic Muscat and Crisp Arinto makes it a step ahead of the conventional wisdom Alscace wines or even great wines like Torres' Viña Esmeralda which is a Muscat / Gewurztraminer blend.
But for spicy food even the Muscat / Arinto blend isn't quite there.
My own Rani Gold has a similar coupage - 50% Muscat and 50% crisp Macabeo - but then second feremnted to semi-sparkling (2.5 bar as opposed to 6 bar in Champagne and Cava) to give another level of crispness driven by the gentle bibbles.
best
Warren Edwardes
Wine for Spice
http://wines.wineforspice.com
Written by: Warren Edwardes | April 25, 2008 7:18 PM