“Drink with lobster risotto or rare prime rib”. Winemakers often put advice on their labels concerning possible food matches but, I must say, this one really surprised me. Why? Because, in my mind, I can’t imagine a single wine that might pair successfully with these 2 dishes; indeed, in many ways, I’d be looking at almost diametrically opposite wines.
The richness of the lobster and the creaminess of a good risotto would point me towards a big rich white – something from Burgundy or the Rhône, perhaps, or a full-bodied Californian or Australian Chardonnay. And, although I’m not someone who subscribes blindly to the ‘white with fish, red with meat’ theory, for me, a rare prime rib is definitely red wine territory with a wide range to choose from.
So, what was this miracle wine that the winemaker thought might pair with either dish?
Cline Cool Climate Syrah from California’s Sonoma Coast region (Majestic, £13). Delightfully full and rich with intense red fruit flavours and just a hint of the kind of spicy, peppery flavours that many good Rhône Syrahs display, this is undoubtedly a big wine (14% alcohol), yet everything is so beautifully in balance that you’d never feel overwhelmed – or think that you’d have to stop after a single glass.
We drank it with some orange and molasses sugar marinated venison steaks and it went really well – the fruitiness in the wine matching the sweetness in the marinade and the pepperiness going with the gamey flavours of the meat.
But, personally, I still can’t see the wine going with either lobster or risotto. But that is the wonder of food and wine pairing – everyone’s sense of taste is unique to them and different from everyone else. And so it should be; without that, we’d lose the very diversity of food and wines that make this such a fascinating subject.