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Guilty Pleasures: Fine Wine and Fast Food by the JN Staff

Posted on 30th June 2017 by JN Wine


Guilty Pleasures: Fine Wine and Fast Food by the JN Staff

How nice would it be to eat out every night of the week, sipping on fine wine and over indulging on expertly prepared food? Unfortunately, for the majority of us, this is not an option. Sometimes, life gets in the way and plans fall through and most of us have to make do. Fear not, however, because you can still have a glass of wine at the end of the day, and here are some of the JN staff’s favourite “Guilty Pleasures”; wine pairings for fast food, take-away meals and simple snacks to enjoy at the end of the daily grind.

 

Averil – Crispy Duck with Domaine Modat Le Petit Mod’Amour (£14.50)

“The soft, rounded fruitiness of the Carignan dominated Domaine Modat Le Petit Mod’Amour 2015 is an exquisite match for my guilty food pleasure, Crispy Duck. It is worth cutting down on the Hoi Sin sauce to allow this voluptuous wine to fully envelope all the unctuousness of the duck. A shrinking world sensation!”
Andy’s choice would also work well with a nice, ripe New-World Pinot Noir, such as Dog Point Vineyards Pinot Noir  (£30.95) or a soft, fruity Merlot, such as Domaine Sainte Rose Le Mistral (£10.50) from Languedoc.

 

Gemma – Fish and Chips with Forget-Brimont Brut Premier Cru NV (£26.99)

“Forget Brimont champagne is a perfect match for fish and chips as the champagne is really refreshing against the richness of the fish and chips. The bubbles help to break down the starch and gives the fish and chips a lighter, crispier taste. All in all, a perfect pairing and well worth a try.”
Gemma’s choice is pretty much a winner with all sparkling wine, from Champagne to Prosecco and everything in between. If you prefer still wine, then go for a dry, crisp Sauvignon like Domaine Bellevue Touraine Chenonceaux Blanc 2014 (£13.99) or a light, fresh South African Chenin, such as Long Beach Chenin Blanc (£6.54).

 

Aidan – Chicken Tikka Masala with Ernie Els Proprietors Syrah (£18.69)

“This is a pairing that really shouldn’t work in theory, but I love it! The bright fruits, silky mouthfeel and spicy-pepper nuances in the wine just seems to work so comfortably with the mildly spicy, cream sauce of the curry. Add some rice and a piece of naan bread and you’ll have a great night in. This dish will work well with a lot of different Syrah and Rhone-style blends, but the additional splash of Viognier in the Els Syrah gives a lovely texture and aroma that makes this pairing one of my favourites.”
Aidan’s choice also opens up the opportunity to try an off-dry white, such as a Gewurztraminer. Domaine Bott Geyl Gewurtraminer Grand Cru Sonnenglanz (£22.99 for 50cl) is a great choice; with characteristics of rose petal, lychee and Thai spice, fresh and very refreshing it makes a perfect accompaniment to spicy Asian cuisine.

 

Stevie – BBQ Doritos with Villa Wolf Pinot Noir (£11.89).

“There’s nothing I like more than sitting down at the end of the day, accompanied with a few snacks and a glass (or two) of wine. I do have a slight love for BBQ flavour Tortilla chips and have found that when I have these I always enjoy them more with a glass of Pinot Noir. The yeast extract from the tortilla chips, which essentially imparts the savoury, umami notes along with the smoky, tomato flavours, pairs perfectly with the earthy, spicy notes of the Pinot Noir.”
If Stevie’s match isn’t quite “chilled” enough for you, Villa Wolf Pinot Noir Rosé (£10.95) is the light, pale pink sibling of the regular Pinot Noir. The flavours are similar, but the cooler serving temperature of the Rosé will add a touch more refreshment; a perfect pairing to welcome guests before dinner. For fans of a fuller bodied red, a Zinfandel, such as Cline Zinfandel 2013 (£11.95) is a luxurious match.

 

Sean – Chinese Take-Away and Pikes “Hills and Valleys” , (£11.99).

“For Chinese food and wine pairing, acidity in the wine is the key! With spicier food like Szechuan cuisine, I love off-dry Riesling. Pikes “Hills and Valleys”  is stupendous. The slight perception of sweetness, balanced with citrus acidity, when nicely chilled, refreshes and cleanses, until the next mouthful. For richer dishes, wines with more depth and complexity seem to shine brighter. If wine isn’t quite on your radar try Chinese cuisine with a nice cold Farmageddon pale ale; Carbonation is your friend and helps quell the fire!”


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