Coast Cooking

Coast Cooking

Sometimes it is the sauce, not the meat, that pairs with the wine

By Julian Brunt

Special to the Sun Herald

March 09, 2017 05:00 AM

Surprisingly, sometimes it is the sauce that dictates the wine, not the meat.
Surprisingly, sometimes it is the sauce that dictates the wine, not the meat. Julian Brunt Special to the Sun Herald
Surprisingly, sometimes it is the sauce that dictates the wine, not the meat. Julian Brunt Special to the Sun Herald

You might be as surprised as I was to learn that it isn’t always the meat that dictates the wine, sometimes it is the sauce or accompaniment.

Harry Hall, the somm at the Beau Rivage Resort and Casino has a way with words, and knows his wines as few people I have ever met.

Hall is a man of sage advice, especially when it comes to pairing wine and food, so I was surprised when he suggested pairing a semi sweet rose with shrimp.

Doesn’t that go against everything you have ever been taught? Remember, the world of wine and food is a complex one, and one rule does not always apply.

In this case the shrimp are served as NOLA style barbecue shrimp, so the added spice makes all the difference. This delicious wine balances out the spicy Cajun influence of this dish and, as we have talked about all week, both wine and food rise to the occasion when served together. Interestingly, beer would also be a good pairing for this menu.

If you have never had a somm, or someone well versed on wine and food pairing work their magic for you, when the opportunity presents itself, go for it.

Suggested Menu and Wine Pairing

New Orleans Style BBQ Gulf Shrimp

Blackened Gulf Shrimp, Crostini

Castello Banfi, Rosa Regale, Brachetto d’Acqui, Italy 2015

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