December 22, 2013

A Wine For Fish Pie

By Andrew Barrow In Food and Wine
Another wine from Les Grands Chais de France case sent my way earlier in the year (the other reviewed being Domaine Savagny Cotes du Jura Tradition). The tasting notes accompanying the bottle suggest pairing with fish dishes, hence cracking this beaut open as a wine for fish pie, home made via a recipe (Mums Fish Pie) from the Roast Cookbook.

“Promptly flavoursome, fragranced with white flowers, spices and dried stone fruits, the wine brings a little ginger to poached crayfish (with aioli), soft shell crab (deep-fried with cumin and cayenne), crisply topped pork belly (flavoured with star anise gravy), thinly sliced turkey or even breaded veal escalopes.”

Terras da la Baume Viognier-Chardonnay 2010 is not a hugely expensive wine (A&A wines list it at £9.99 a bottle, though you have to buy 12) but is packed with flavour. The notes don’t give specifics of the grape mix but do mention that the Chardonnay has seen a little oak…

Terras da la Baume Viognier-Chardonnay 2010

“Maximising a sense of freshness, producers at La Baume were one of the first to pick grapes at night, protecting the harvest from the terrific Languedoc sun. Here, a little toasted oak acts as outline to the ginger and aprict scented Viognier and buttery Chardonnay blend. It is perhaps worth noting althoughincreasingly popular now, Viognier once faced extinction, its acreage reduced to only eight in the mid-1960s. Best served 10-12C.”

I loved this wine. In retrospect I should have mentioned it as my Wine of the Year rather than picking a grape variety (Pecorino). Although the Donnafugata Ben Rye and the red’s from Chene Bleu would be a better choice – if rather more expensive.

3 Comments
  1. Daniela December 22, 2013

    Nice article. Thanks for the fish pie recipe link. I now know what I’m cooking for Christmas.

    Reply
  2. Douglas - purple prose man December 30, 2013

    Nicely done. You didn’t fancy poaching crays, or rustling up star anise scented gravy, then?

    Reply
    • Andrew Barrow December 30, 2013

      nothing so fancy! I did shove in a few large prawns in one version though.

      Reply

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