pontac wrote:
Anyone knows that Pinotage is the perfect match for spicy foods.
Very true.
If you have run out of Rennie, use Pinotage.
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| Press Release - Carmenere and Curry https://quaffersoffers.co.uk/QOforum/viewtopic.php?f=2&t=6173 |
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| Author: | meljones [ Mon Jun 14, 2010 6:57 pm ] |
| Post subject: | Press Release - Carmenere and Curry |
I get a lot of press releases and some of them appeal to me: The 10th June 2010 saw the launch of Wines of Chile’s “Carmenère Made for Curry” campaign with a food and wine matching event at one of London’s leading Indian restaurants, Benares, on Berkeley Square. Jitin Joshi (Executive Chef at Benares) and Costanzo Scala (Head Sommelier & Wine Buyer at Benares) created a delicious menu of classic Indian dishes and sauces to help us test the theory with 39 Carmenères from across Chile. Guests included wine writers, sommeliers, retail buyers and on-trade distributors. They were encouraged to taste through the Carmenères in their own time and to experiment as much as possible with the food to see how different dishes brought out different characters such as Cardomom in some wines and how the smoky oak of the tandoor could be a good balance for the toasty oak in others. A questionnaire was handed out to all those attending and the responses were extremely positive: most respondents wouldn’t be reduced to just one wine when asked for their favourite Carmenère in the line up and the answer to the golden question “Do you think Carmenère is a good match for curry?” was a resounding “YES”. There are many types of curry however and many styles of Carmenère but common themes included the prominence of vibrant, spicy, sometimes floral notes that highlight the aromatic spices of this cuisine. Use of oak was also noted as the main characteristic in the wine that would influence the degree of success with curry. “In general terms yes. I can't think of any other grape variety that would come close to this level of acceptability” Leafy, juicy, spicy styles work best - accenting herbs and spices in food, offering contrast” “Seems to have an affinity with cardomom and cumin” “The spice - light bodied & elegant florals compliment the curries” “…. wines that are not over-oaked and have integrated oak (work best)” Our conclusion? Next time you are cooking up a curry or sitting in an Indian restaurant, go for a Carmenère and give the combination a go. Look for lightly oaked or unoaked wines that will allow the delicate spices in the food to develop. If you can’t live without your oak fix however, choose a tandoori dish from the menu. Wines of Chile would like to thank Benares Restaurant, and in particular Costanzo Scala, for all their help in setting up this event. The menu they created for us was: Murgh Malai Tikka Lamb Sheek Kebab - Dal Black Lentil - Kashmiri Lamb Roganjosh - Tandoori Chicken Breast - Murgh Makhni - Chicken Tikka Masala |
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| Author: | GK [ Mon Jun 14, 2010 7:59 pm ] |
| Post subject: | Re: Press Release - Carmenere and Curry |
Or Merlot. |
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| Author: | Bacchus [ Mon Jun 14, 2010 8:58 pm ] |
| Post subject: | Re: Press Release - Carmenere and Curry |
Better yet, Alsace Pinot Blanc & use the curry to clean the drains. |
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| Author: | pontac [ Thu Jun 17, 2010 10:55 am ] |
| Post subject: | Re: Press Release - Carmenere and Curry |
They use oak in the tandoor???? I do not think so. Anyone knows that Pinotage is the perfect match for spicy foods. |
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| Author: | GK [ Thu Jun 17, 2010 11:05 am ] |
| Post subject: | Re: Press Release - Carmenere and Curry |
pontac wrote: Anyone knows that Pinotage is the perfect match for spicy foods. Very true. If you have run out of Rennie, use Pinotage.
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