Friday, March 09, 2012

The Chablis Challenge Menu

I was recently sent 2 bottles of chabilis and the challenge was to pair it with the kind of food I would serve typically with the wine. I am not a big wine-cheese-food pair-er but do generally serve light creamy food with whites and tomato based food like pasta with reds. 
A little about the wine:
Product details: Domaine Bois d’Yer Chabilis 2007
Style: Dry
Grape variety: Chardonnay
Country of origin: France
The wines from this region of France, are a touch more austere mainly as the soils here are composed of light, sandy topsoil with the Kimmeridgian (limestone-rich) subsoil. The cool climate produces wines with more acidity with a beautiful fresh minerality which makes them the best wine with seafood. The wine has a pale yellow-green tinge, plenty of lovely green apple fruit on the palate, with notes of smokiness & zesty lime but still crisp. 
Product Details: Chabilis J. Moreau & Fils 2009
Style: Dry 
Grape variety: Chardonnay 
 Country of origin: France
 These grapes grow on Portlandien limestone plateaus which is essentially a cool, cloudy climate. Hence the wine is golden in color, tangy with flavors of green apple and honeydew. Very fresh, lite bodied and round mouth with a tangy and lightly spicy finish.
 I paired the Chabilis J. Moreau & Fils 2009 with cheese & the Domaine Bois d’Yer Chabilis 2007 with risotto.
 Cheese Platter with Cheese Ball, Grapes and Wine (Chabilis J. Moreau & Fils 2009)
 The cheese ball forms a perfect hors d'oeuvre along with crunchy vegetables,bread & cheese crackers. It is packed with flavors from mustard & herbs and has the crunch from chopped nuts.
 
For the Cheese Ball
Ingredients  1 tub of cream cheese/drained greek yoghurt
 mix of cheese or a sharp vintage cheddar
 (I have used a mix of Goats cheese, PiĆ© d’Angloys, Camembert)
 50-80g butter
 1tsp of dijon mustard or horesradish
 touch of honey if using horseradish or any spicy mustard
 a little grating of garlic
 chopped fresh herbs like basil or chives
 grated zest of 1/2 a lemon
 toasted walnuts
 Method:
 Bring all the ingredients to room temperature and whip together in a mixer until light & creamy. Wrap in a cling and place into a deep bowl and refrigerate for a couple of hours before un-moulding. Serve with sour dough/rye bread along with cheese crackers and some fresh grapes or figs.
Chabilis-Butternut Squash Risotto
 Yes, I used chabilis instead of the usual wine and absolutely loved the result. The general rule is to use the wine that you'd drink  to cook . Instead of standing & stirring the risotto, I baked it (tip from Donna Hay) as I enjoyed my wine with the cheese board.
 For the Risotto
 Ingredients

 1tbsp butter
 300g carnaroli or arborio (i used carnaroli)
 1 onion and a clove of garlic, chopped
 500g chopped butternut squash
 one glass of chabilis or any white wine
 700ml of stock
 couple of sage leaves
 zafferano a pinch
 freshly grated parmesan
 20g butter
 touch of cream
 salt & pepper to taste
 Method:
 Preheat the oven to 200C. Heat a heavy bottomed pan saute the onions & garlic in the butter. Add the rice, zafferano & sage leaves and coat well till transparent. Now add the wine and stir till it has evaporated. Now transfer the contents to a oven safe pot and pour the hot stock. Season well, give it a stir and bake for about 30min. At this point the risotto will look watery but put it back on heat and add the butter, parmesan & the cream and simmer for 5 minutes. It should be ready tender & creamy but the grains still firm in the center. Serve with more grated parmesan, fried sage leaves & wine.
We finished the meal with a very light but very decadent Deconstructed Eton Mess with berries. Meringue topped with dollops of thick and light cream and fresh berries.
 For the Deconstructed Eton Mess
Ingredients

 2-4 meringue
 handful of fresh berries
 creme fraiche/sour cream/cream/greek yoghurt
 vanilla extract
 honey
 some chopped pistachios or grated chocolate
 Method:
 Whip the creme fraiche/sour cream/cream/greek yoghurt lightly, with vanilla. I used a mix of creme fraiche and diary free cream. Place the meringue onto a plate, spoon the cream mixture and serve with fresh berries, nuts/grated chocolate and a drizzle of honey, just enough to sweeten the palate. 


Disclosure: I am not a wine expert or sommelier and all my views  on the wine-food pairing, are my idea of how it works best for me. I was sent 2 bottles of the wine mentioned here as a part of the challenge. Many thanks for sending the wine.






3 comments:

Jeanne said...

Oh Arthi, what gorgeous pictures! Love your menu too :)

Solange said...

This challenge is going to be a close call, how do you get meringues that snowy white?

Debugcooking said...

Thanks so much Jeanne...
Solange...baking the meringues on a very low 110C oven for longer (1-1/2hrs) results in chewy but white meringues for me ;-)I usually bake them for 1 and leave it in the oven to cool down....hope this helps!!

Post a Comment

Design © 2011 Laura Jane Designs