IT HAS always been a pain for some people and they often revert to a label they remember rather than picking a wine they like but the question poses itself, do you struggle to find the perfect wine match to your evening meal?
Do you spend ages in the supermarket aisle worrying about selecting an appropriate wine for your dinner party?
Food and wine matching is often cast as a mysterious science but in truth it is actually quite simple, especially with Beaujolais wines as they are some of the most food friendly due to their soft tannins and juicy acidity.
Although all Beaujolais reds are made from the Gamay grape, there is much variation in the wines from the region – from feminine, floral Fleurie to the more full-bodied, fruity Brouilly.
Selecting a wine to accompany certain foods can be somewhat difficult but for the souffle dish below you could select a Beaujolais Crus, Juliénas,
With the greatest variety in terrain of all the Beaujolais vinegrowing area, Juliénas wines are intensely ruby red, with aromas of strawberry, violet, cinnamon, redcurrant, and peony, releasing well-built flavours that are discreetly spicy and have a good length in the mouth.
It could be said that the whole range of these well-balanced, appetising wines are in fact a great match to a wide variety of everyday meals, including spicy dishes and fish. Try this souffle dish but try not to get daunted by it as it is not as hard a dish as you think.
Joseph Drouhin – Julienas
Finesse and depth characterise this wine. Beautiful red colour with raspberry hues. The bouquet is particularly elegant, with notes of wild berries. In the mouth, the wine is fleshy, with a good structure. Long and aromatic sensation in the aftertaste”.
WHAT YOU NEED
Melted butter for greasing
Dried white breadcrumbs
40g of butter
30g of plain flour
half a teaspoon of dry English mustard
A pinch of cayenne pepper
290ml of milk
85g gruyère cheese, grated
4 eggs, separated
Chives
Salt and white pepper
WHAT TO DO:
Preheat the oven to 200C/ 400F/ gas mark 6 and warm a baking sheet at the top of the oven
Brush a soufflé dish or 4 ramekins with melted butter. Dust lightly with the breadcrumbs.
Melt 40g butter in a saucepan and stir in the flour, mustard and cayenne pepper. Cook for 45 seconds. Add the milk gradually and cook, stirring, until the mixture boils. Boil for 2 minutes. The mixture will get very thick and leave the sides of the pan.
Remove from the heat and stir in the cheese, chopped chives, egg yolks, salt and pepper. The mixture should be very well seasoned and of a thick pouring consistency.
Whisk the egg whites until just stiff, and mix a spoonful into the cheese mixture. Then fold in the remainder and pour into the soufflé dish. It should be about two-thirds full. Run your finger around the top edge of the soufflé mixture. This gives a ‘top hat’ appearance to the cooked soufflé.
Bake in the oven on the pre-heated baking sheet for 25-30 minute for a large soufflé or 8-10 for individual soufflés. Serve immediately. (Do not test to see if the soufflé is done until two-thirds of the way through the cooking time. Then open the oven just wide enough to get your hand in and give the soufflé a slight shove. If it wobbles alarmingly, cook for a further 5 minutes.)
