This weeks food pairing comes compliments of Chef Tony Rechsteiner, Culinary Arts Instructor at the College of New Caledonia, and is based around the ancient grain 'quinoa'. Although quinoa has a mild, nutty flavour, it is challenging to focus the wine pairing on just this component of the meal because of the somewhat bland flavour profile.
So, how I look at this dish from a pairing perspective is to consider highlighting the other components of the dish and try to pull them all together, with the quinoa, by selecting the right wine. Since the recipe calls for asparagus, shrimp, lemon zest, butter, white wine and fresh herbs the natural tendency is to use a white wine for the pairing.
One could use a crisp Sauvignon Blanc to play off of the asparagus, shrimp and lemon zest and it would work quite well. For this week though, I am selecting an oaked Chardonnay because I feel the intrinsic flavour of the quinoa, when paired with the other ingredients mentioned above, will give a more complete and balanced experience on the whole.
The Chardonnay I have selected for this pairing is from Quail's Gate Estate Winery in Kelowna. This isn't just any Chardonnay; it's from the best blocks of French clones and carries the Stewart Family Reserve name on the label. This is top tier Okanagan Valley Chardonnay, produced by one of the most well-respected growing families in the region. The Stewart family only puts their name on the label for vintages that they consider exceptional. This means the grapes are hand selected and the wines are handcrafted to preserve the superior flavours of their best fruit.
The 2008 Stewart Family Reserve Chardonnay is a rich, complex and weighty wine that has outstanding balance and acidity. The treatment given by the winemaking team through the use of French oak barrels, Montrachet yeast strains and malolactic fermentation insures richness and complexity while allowing the varietal character of the Chardonnay to exhibit its full mineral and citrus expression.
Aromas of stone fruit, melon, lime flesh and fruit blossom are prevalent. On the palate, there are a number of flavour characters at play: oak, stone fruit and minerality - all backed by the ever-important acidity required to make a good, cool climate Chardonnay wine. As well, due to the malolactic fermentation that has been encouraged to take place, the wine exhibits a buttery and full-bodied mouth-feel, which makes this wine a real powerhouse for its complexity. Alcohol by volume of 14 per cent adds another layer of depth to complete the package that is Quail's Gate 2008 Stewart Family Reserve Chardonnay.
The citrus character of the Chardonnay will enhance the lemon zest used in the dish and help to highlight the flavour of the shrimp. The buttery feel of the wine will also help to exaggerate the nuttiness inherent in the quinoa and complement the weight of this cooked grain. Lastly, the backbone of minerality and acidity will interplay with the 'green' notes of the asparagus and help to pull all the flavours together and provide balance between wine and food.
Even if you don't particularly like oaked Chardonnay, give this one a try because of its immense character. If you like oaked Chardonnay, you will always want to have a bottle or two of this one nearby for impromptu visitors and easy food pairings. Have some fun, make some food, drink a glass of wine and enjoy the beauty of life.
