I have heard many people that express that they either love a buttery Chardonnay, and disdain a crisp one, or the opposite. For me, these two styles may as well be two different wines, and I like 'em both! I am capable of liking a Cabernet AND a Tempranillo, so why can't we like both a buttery Chard that has undergone MLF in an oaken barrel, as well as a crisp Chard that was fermented in stainless steel?
But the question at hand is pairing. I have heard BOTH that you should pair a buttery Chard with a creamy dish (to complement it) AND that you should pair a crisp Chard with a creamy dish (to "cut through the richness"). And vice versa with the pairing for, say, a lemony dish.
I had a conundrum today. I made a delectable crab pasta tonight. However, it was BOTH lemony AND rich. The ingredients included: mushrooms, shallots, garlic, crab meat, tarragon, lemon zest and juice, ricotta cheese, parsley, toasted panko crumbs, a reduction of shrimp stock, white wine, and sherry, and parmesan cheese. The sauce was creamy, but had a definite lemon edge to it. I opted for a butter bomb, and enjoyed it very much.
What is your opinion? Which style would you pull?
But the question at hand is pairing. I have heard BOTH that you should pair a buttery Chard with a creamy dish (to complement it) AND that you should pair a crisp Chard with a creamy dish (to "cut through the richness"). And vice versa with the pairing for, say, a lemony dish.
I had a conundrum today. I made a delectable crab pasta tonight. However, it was BOTH lemony AND rich. The ingredients included: mushrooms, shallots, garlic, crab meat, tarragon, lemon zest and juice, ricotta cheese, parsley, toasted panko crumbs, a reduction of shrimp stock, white wine, and sherry, and parmesan cheese. The sauce was creamy, but had a definite lemon edge to it. I opted for a butter bomb, and enjoyed it very much.
What is your opinion? Which style would you pull?
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