Lately, I’ve been really into creating multiple-course meals around a single bottle of wine. While for larger dinner parties I may feature a different bottle with each course, I find that if it’s just two for dinner, working with a single wine is practical because I don’t want to open multiple bottles that we will not be able to finish before the oxygen starts spoiling the wine. But it’s also much more interesting to have just one bottle to work with, as it allows you to explore how different flavors in each course work with the same wine.
Today, it’s all about food pairings with Meursault: 2012 Les Charmes Premier Cru by Antoine Jobard. A fruity and mineral driven wine that is not as big and less oaky than the typical Meursault – which is why I love this wine! Its flavors are refined and complex (it spends time in the barrel and sur lie). It has freshness due to its youth yet with a texture that’s still rich, making it the perfect match to heavier dishes, especially cream based.
I’m starting the meal with a creamy pumpkin soup. I prepared the soup with coconut milk and just hints of turmeric, paprika, and cumin. I minimized the spices in this soup because I wanted to avoid strongly flavored foods so as to not overpower the wine. I will be keeping to the simple-flavor approach for the entire meal. With Meursault (and other chardonnays) I find that what works best is foods characterized by mild flavors, which allow the flavors of the wine to shine.
The soup course was followed by endives au gratin, which is one of my favorite dishes ever. Belgian endives wrapped in ham, covered in a creamy mornay sauce, and topped with shredded cheese.
I loved how well this dish worked with the Meursault!
Now time for the main course: scallops. I’ve tried so many wines with scallops – without much success. Each one either made the wine taste worse or made the scallops taste slightly bitter. But I’ve finally found the perfect match with this Meursault! Given that this wine loves creamy foods, I added a watercress cream sauce to the dish.
Again, the simplicity of the scallop’s flavors allowed the Meursault to shine. The richness in both the texture of the scallops and the cream sauce worked perfectly with the wine. From now on, this will be my go-to wine when I cook scallops.
A fantastic pairing with the Meursault is actually the coral of the scallop. I absolutely love the coral and it’s such a shame that it’s so hard to find scallops with the coral still attached.
I didn’t serve these at dinner but rather ate them as a snack while I was making dinner. You can simply sear them in a pan (but be careful – they can pop when they cook!) or if the scallop is fresh enough, you can just eat them raw. The corals are richer and creamier in texture than the muscle (the scallop) and milder in flavor. It paired so wonderfully with the Meursault on its own, without the watercress sauce.
This meal was fantastic and I’m glad I got a couple extra bottles of this Meursault so I can make this again 🙂