• Home
  • Interviews
  • News & Views
  • Wine in India
  • Wine Society
  • Food and Wine
  • Winery Visits
  • Guest Column
  • Contact
    • Home
    • Interviews
    • News & Views
    • Wine in India
    • Spirits
    • Food & Wine
    • Winery Visits
    • Guest Column
    • Contact

    Always the time and the place and the loved wine, all together*

    July 28, 2014
    (*with apologies to Robert Browning)
    The foie gras salad at Séguret, one sunny afternoon lunch

    The foie gras salad at Séguret, one sunny afternoon lunch

    I think everyone knows by now, that most Indians like to drink their wine as an aperitif. Which is why, I think, several Indian wine companies are deliberately tweaking their wines to an easy-drinking, supremely quaffable style.

    But the very idea of not pairing wines with food is still taboo in the Old World. the French would ooh la la at the very idea of drinking a top notch Bordeaux or Burgundy without the correct food to go with it. And those of us who have spent some time drinking wine would agree that there is no better way of underlining the structure and body of a well-made wine than by pairing it with the right food. In fact, reflecting on some of my favourite wine moments, I have to say I cannot think of some of the very special wines without thinking of the food I had with them.

    The Domaine de Mourchon rosé

    The Domaine de Mourchon rosé

    For instance, a simple, rustic meal we had during a family holiday in Provence – a hearty, delicious veal casserole with the most stunning purple potato mash (a specialty of the region, I was told) was made memorable by the equally simple, robust but well-structured house wine, a local Rhône red. Another time, it was a salad with foie gras, served on simple white plates on a sunny terasse restaurant in Séguret, which went deliciously well with a perfectly chilled and fairly lush Domaine de Mourchon rosé, bursting with red berries.

    And a meal at a Michelin-starred restaurant in Avignon was especially memorable not just for the seamless service, perfect food flavours and plating, but because of the fabulous wine we drank with it. In fact, I picked the wine, a Viognier from Condrieu, rather hesitantly, I recall. I had ordered Chef Christian Etienne’s signature and ever-changing menu des tomates equally hesitantly, as I’m not a huge tomato fan, but I was intrigued by the way the chef had laced the courses together with this single food element, right down to dessert. Each course was varied, different; some vegetarian, others seafood or red meat. We wanted a wine to do justice to most. I picked the Viognier when the sommelier came to the table, wondering if I was doing the right thing. “Wonderful choice, madame,” smiled the sommelier. (All sommeliers should be so wonderfully friendly and reassuring, I say). What the heck, I decided, I wanted to drink the Viognier*, and drink it I would. At first sip, the wine was as seductively fruity and complex as I had imagined. Nectar in a glass.

    Andre Perret Chéry Viognier 2011 from Condrieu

    Andre Perret Chéry Viognier 2011 from Condrieu

    It also worked like a dream with the food. The husband, who favours big reds and was looking forward to our visit to Chateauneuf-du-Pape the next day, was charmed by this wine and its stunning aromas and gorgeous floral and citrus notes. And we ordered a second bottle to take us through all eight courses of the tasting menu (I especially recall the goat cheese mousse with green tomato chutney). At the end of the meal I summoned the sommelier and thanked him for not trying to veer me away from it. “It’s an excellent wine, madame,” he said, “I knew it would make you happy.”

    That’s really what a good wine should do during a meal. Make you happy.

    One of the courses from Chef Christian Etienne’s menu des tomates, at his eponymous restaurant in Avignon

    One of the courses from Chef Christian Etienne’s menu des tomates, at his eponymous restaurant in Avignon

    That day, sitting at the restaurant overlooking the fabulous Palais des Papes, it was a wine and food voyage of a different kind. Wine pairings tend to do that to you. If you make a discovery, find a wonderful wine, and perchance, even by accident, pick the perfect food to pair it with, it’s a discovery worthy of saying Eureka!

    Eat your heart out, Archimedes.

     

    *The wine was Andre Perret Coteau de Chéry 2011, a stunning expression of the Viognier from a one of the most noted vineyards in the Condrieu appellation.

    Share
    Share

    Taste of Food and Wine

    • About Ruma

      Ruma Singh

      After over a decade as a journalist with one of India’s top newspaper groups in New Delhi and then Bangalore.. Read More

    • Ruma's articles from other media

      Reading News Paper

      A selection of articles by Ruma which have appeared in other publications.. Read More

    • Free Subscription



    • Follow Ruma Singh on Instagram


      Follow Ruma on Instagram

    • Facebook
    • Follow RumaSi on Twitter

      Ruma Singh Follow

      #Wine writer and columnist, #DipWSET. In love with good #food, great wine, memorable #travel. https://t.co/RnBcANXNYo

      RumaSi
      Retweet on Twitter Ruma Singh Retweeted
      janeansonwine jane anson @janeansonwine ·
      6 Feb

      Even back in 1970 Petrus had dispensed of the word Château on the label.

      Reply on Twitter 1887484305980428326 Retweet on Twitter 1887484305980428326 15 Like on Twitter 1887484305980428326 98 Twitter 1887484305980428326
      rumasi Ruma Singh @rumasi ·
      5 Feb

      A taste of the best of Burgundy in quirky luxury @sommelierindia @LeCepBeaune

      3

      Reply on Twitter 1887187977799147931 Retweet on Twitter 1887187977799147931 Like on Twitter 1887187977799147931 Twitter 1887187977799147931
      rumasi Ruma Singh @rumasi ·
      30 Jan

      It was a great first competition, very well organised by the Sommelier Association of India @asisomms

      CircleofWineWriters @CircleofWine

      Absolutely delighted to share this lovely photo of @CircleofWine members Reva Singh and @RumaSi onstage at the finals of the Best Sommelier of India competition held in Mumbai. It was conducted by the Sommeliers Association of India. Photo credit: @SubhashArora8

      Reply on Twitter 1884927742413623626 Retweet on Twitter 1884927742413623626 Like on Twitter 1884927742413623626 Twitter 1884927742413623626
      rumasi Ruma Singh @rumasi ·
      3 Jan

      What’s going on @IndiGo6E ? Flight 6584 MOPA to Blr there was no zone wise boarding (asked staff he said it was because of ‘bus boarding’ pls explain? Surely zone boarding for that too?) also no queues at gate - free for all. Getting more chaotic and indisciplined every day.

      Reply on Twitter 1875059960247357537 Retweet on Twitter 1875059960247357537 Like on Twitter 1875059960247357537 Twitter 1875059960247357537
      Load More
    • Italian Wine Podcast

      Harshal Shah and Ruma Singh DipWSET

    • Wine Expo 2023
    • Activate Blog



    • Free Subscription



    • Latest Posts

      • Beyond the Barrel: Journey Through Burgundy’s Hidden Gems
      • Emotional journeys & sensory mastery: BTS at the Best Sommelier of India 2025
      • Best Sommelier of India: Meet the Final Five
      • ‘Portuguese native grapes give the country the tools needed against climate change’
      • Women in Wine Portugal: “The wine business is alll about relationships”
      • A Master Sommelier’s story: Beaucastel & beyond
      • Riesling Love: The passion of Dr Lippold
      • Rosé: no longer just a happy summer sip
    • Popular Posts

      Popular Posts

      • A Good Year at Château La...
      • Emotional journeys &...
      • Fratelli’s SETTE: The mag...
      • 48 hours of wine euphoria...

    Copyright © rumasingh.com | Media | Sitemap | Login