Wine With Smoked Haddock Chowder. Add/Read Comments
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Rob rustled up an excellent chowder last night. Little more than par-boiled, diced potatoes, gently fried onion, a tin of sweetcorn simmered for a while in fish stock, then full-fat milk and slithers of haddock added. Plus a generous amount of pepper. Delicious.What was a surprise though, was the wine. I suggested a Sauvignon Blanc but it was a Viognier that proved the better match. An excellent accompaniment in fact. I am often 'troubled' by what to serve with Viognier; but this was near perfect. The Sauvignon Blanc (Boekenhoutskloof Porcupine Ridge Sauvignon Blanc, 2004, Western Cape, South Africa. £4.55 Waitrose) not a great bottle by any stretch, was trampled by the soup. The Viognier wasn't hugely expensive either (Trivento Viognier, 2004, Mendoza, Argentina. Waitrose £4.99) but good for a midweek meal.
My dessert (another try at finding the perfect flapjack) was vastly improved the next morning, having been given a chance to soften from a close approximation of Runway 1, Heathrow. Ho Hum.
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Comments
Yes, that Trivento Viognier is good stuff. Oddbins carried another inexpensive (£6 or so) viognier from Australia for a while that we used to pair with gravlax and herring-- excellent match!
Written by: Nosher | on October 19, 2005 7:47 PM