Charlotte Kristensen, drinks writer for YOU magazine, has released a new book, "Wine & Dine At Home," aiming to demystify wine pairings for common dishes. The book presents a collection of "clever dining combos" designed to make selecting wine an easier and more enjoyable process for home cooks.
Kristensen's approach focuses on accessible and popular meals, suggesting pairings that complement rather than overpower the food. Among the highlighted combinations is rosé with burrata, strawberries, and tomatoes. This pairing is designed to leverage the berry notes in the rosé against the fruit and cheese, with an acidic rosé from cooler climates recommended to cut through the richness.
For those seeking a sparkling option, the book suggests cava with truffled cheese toasties. This combination is noted for its balance of richness, umami, salt, and toasty flavors, with the cava's bubbles and acidity providing a counterpoint. The author recommends a quality, dry Cava, particularly those with an earthy or graphite edge from the Xarel·lo grape.
Another suggested pairing is an off-dry Riesling with a spicy prawn noodle salad. The sweetness of the Riesling is said to soften the chili heat, while its citrus notes echo the salad's dressing. This dish, a personal favorite from Kristensen's backpacking days, is presented as a vibrant and flavorful main course.
For pasta lovers, Kristensen proposes Sangiovese with duck ragu and pappardelle. This classic Italian pairing is celebrated for the harmony between the ragu's deep flavors and the cherry and herbal notes often found in Sangiovese wines, particularly those from regions like Chianti Classico.
The book also includes a pairing for a creamy mac and cheese with Champagne. The effervescence and acidity of Champagne are said to cut through the richness of the cheese sauce, while the salt in the dish enhances the wine's minerality. A Blanc de Blancs style is recommended to match the dish's flavor intensity.
Dessert pairings are also covered, with Moscato d’Asti recommended for white chocolate rainbow bark. This light, slightly sparkling wine is presented as a joyful and low-alcohol option to complement the sweetness of the bark without being heavy.
Kristensen also offers pairings such as Chablis with scallops and samphire, highlighting the wine's acidity and marine character against the seafood. For a richer, comforting dish, Viognier is suggested with chicken and pumpkin pie, noting the wine's stone fruit notes and textural weight that complement the pie's creamy sauce and spices.
"Wine & Dine At Home" by Charlotte Kristensen, with photographs by Laura Jalbert, is published by Mitchell Beazley. A special offer for the book is available through mailshop.co.uk/books or by calling 020 3176 2937.