Sommelier Patrizios wine recommendation for the Christmas serial in the Chef’s Handyman recipe blog!
For the Christmas serial of cooking recipes in the Chef’s Handyman recipe blog I recommend 3-4 wines for the different dishes. To choose different wines by glass for each dish would be a great idea but might be too complicated at home.
Kerner Präepositus DOC Alto Adige 2010, for the vegetarian dishes:
The vegetarian dish, stem turnip with spinach and Brussels sprouts is not easy to combine with wine, as this dish has much tannin and bittern. I recommend an aromatic white wine with an exotic fresh taste. This wine is fine for the fish and vegetarian menus.
- Starter, vegetarian: Puff pastry stars filled with lentils and chickpeas
- Starter: Catfish wrapped in smoked ham with caramelized apple slices
- Starter or side dish, vegetarian: Tangerine Risotto
- Main dish, vegetarian: Filled steam turnip with winter spices
- Main dish: Pike with vermouth coconut sauce
Grapes: Kerner 100% (Schiava Grossa and Riesling)
Eye: Intensive straw yellow, greenish reflexes, brilliant, consistent
Nose: Pleasant, intensive, fruity note, chamomile, herbs, peach, mango, anise, lavender, green tea, mint, fennel, mineral note
Mouth: Dry, harmony between minerality and freshness, pleasant softness, harmonic, continuing taste of grapefruit, herbs and exotic fruits
Franciacorta Saten DOCG Ferghettina for the fish dishes:
A sparkling wine would be the right choice if only fish dishes would be served.
Chef’s Handyman cooking recipes:
- Starter: Catfish wrapped in smoked ham
- Main dish: Pike with vermouth coconut sauce
Grapes: Chardonnay 100%, 36 month in the yeast
Eye: Intensive straw yellow, smooth, continuing perlage
Nose: Pleasant, intensive, complex, white flowers, fruity, roasted almonds, vanilla
Mouth: Pleasant softness, harmonic, elegant and delicious, continuing taste of almonds.
Hedonis Cicilia IGT Feudo Arancio
Chef’s Handyman cooking recipe:
The Mediterranean wine would be great with beef and thyme potatoes. The full bouquet and the tannin are very well with the tasty beef.
- Beef tenderloin with red wine sauce.
Grapes: 70% Nero d’Avola, 30% Syrah
Ripening: Barrique, French oak barrel, 16 month
Eye: Ruby red, intensive, red reflexes
Nose: Complex, fruity tastes, cherries, berries, black pepper, coffee, chocolate
Mouth: Rich, full-bodied, strong, compact minerality, concentrated, balanced, continuing taste, balsamic flavor.
Ben Ryè Doc Passito di Pantelleria
For the dessert I recommend a ‘meditation wine’. After the dessert, the Ben Ryè will be perfect.
Chef’s Handyman cooking recipes:
- Dessert: Winter surprise
- Dessert: Chestnut mousse with coffee dates and tangerines
Grapes: Zibibbo (Moscato d’Alessandria) 100%
Grape Harvest: from 15th of August, 3-4 weeks dehydration (sun and wind)
Eye: Consistent, nice and bright amber yellow
Nose: Intensive, complex, elegant, apricot, dried figs, orange blossom honey, oregano, crystalized fruits, orange rind, saffron, sultana, cotton candy, malt, minerally note
Mouth: Harmony between sweetness, softness and minerality, Continuing taste of dried fruits and honey
More information about the wine under: www.vinoidea.ch.
Cheers and enjoy your meal! Patrizio from Vinoidea and Charlotte from Chef’s Handyman! All cooking recipes mentioned above can be found in the Chef’s Handyman recipe blog.
