Sommelier and cellarman Benoît Lajeunesse, in charge of the drinking experience at Ratatouille, suggests perfect wine pairings to elevate our delicious ready-to-eat dishes. Stop by our boutique to pick up items to eat and drink, and enjoy restaurant-quality fare in the comfort of your home!
Before you dive into wine-and-food pairings, Benoît, a master in the art of wine workshops, wants to highlight these two mistakes to avoid:
1. “Always consider the dish in its entirety.”
It’s not the protein that determines the pairing, but the overall flavours: sauce, spices, sides. Need an example? If a white fish is cooked in a cream sauce, we’d prefer a fuller-bodied white. You are serving the same fish with chimichurri? We’d opt for a fresh wine with citrus notes.
2. “Think about textures.”
The cooking of the protein dictates the wine’s texture that will accompany it. The tannin in red grapes doesn’t pair nicely with, for example, the creamy texture of scallops, lobster, crab, or oysters. A well-cooked meat pairs well with a soft red. A rare dish, on the other hand, calls for more tannins.
Now, here are five very popular Ratatouille dishes with their perfect wine pairing.
Tuna Tartare
“Opt for a light, fruity, easy-drinking red. I’m thinking of an un-oaked Spanish Grenache or a generous Gamay. Since the tartare is a peppery dish, it will be elevated by a wine with very prominent fruit.”
Lamb Navarin or Shoulder
“A classic dish that calls for a blend of emblematic grape varieties. We want a Syrah- Monastrell-Grenache blend! We can have fun exploring Spanish appellations that will work with this blend with a touch of Tempranillo. Lamb is an interesting meat for Bordeaux-style cuvées, such as Merlot and Cabernet Franc blends.”
Seafood Dishes
(Vol-Au-Vent or Mac and Cheese)
“These sauce-rich, creamy dishes require a wine that isn’t too high in acidity. We want something richer, a cuvée that releases milky notes, such as an Italian Chardonnay or a white from Sicily.”
Rabbit in Mustard Sauce
“Rabbit is a white-meat that resembles poultry more than beef. Since there is acidity in the mustard, I would seek a fairly assertive white. I’m thinking of a Rhône Valley bottling, such as a Roussanne-Marsanne blend. It’s less about acidity, more about body with a palate that’s a bit more powerful.”
Ratatouille
“Originally, ratatouille is a peasant dish, very simple, nothing refined. The stewed tomatoes are its main element, which is why we want to find a good entry-level wine. A Tuscan Sangiovese would be sublime!”
You can always cheat!
Your dish seems to lend itself to a white wine, but you’re more of a red type? “Add a mushrooms sauté or lightly seared tomatoes to your plate to thwart the pairing.”
On the other hand, you would like a white with a dish that calls for red? “We’ll look to add citrus notes to the plate. For example, osso buco or a lamb shank—just serve them with gremolata (herbs, olive oil, citrus zest)!”
Want to learn more about the fascinating world of wine-and-food pairings? Join our wine workshops and classes led by Benoît Lajeunesse at Ratatouille.
You can also find our full calendar right here. In the meantime, drop by our boutique in Magog!