Red Wine with Fish

The Pouilly-Fume was another recommendation from Gabriel at Portland Wine Merchants, my favorite wine shop. They have never led me wrong before, so when I need a WBW wine for a topic I don’t know much about, I head on over.

My research suggested that goat cheese, tarragon and quiche are good matches for a Pouilly-Fume. So I decided to do a salmon quiche with chevre and taragon. On the side I served a goat cheese from Deux-Sèvres and fell back on old habits to serve a caesar salad.

The pairing was, overall, successful. The tart minerality of the wine nicely cut through the richness of the quiche and cheese. It wasn’t one of the transcendent moments where the wine and food become much more than the sum of their parts, but apart from the caesar–which kind of smothered the wine—the matches were quite successful.

Individual notes are available on the 2002 Domaine Masson-Blondelet Pouilly-Fume Les Angelots. A recipe for the quiche will be posted when I am not too tired to write it. Stay tuned.

This entry was posted on Wednesday, August 2nd, 2006 at 9:03 pm and is filed under Wine, Wine Blogging Wednesday. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.