Classic Pairings for the Veggie Soul: Pairing Five

Our resident herbivore Ellen Clifford is back, but instead of discovering the perfect shower wine (each to their own), she searches for the perfect veggie alternative to popular meat and fish focused food and wine pairings. Throughout this series, Ellen breaks down the components of classic dishes and offers vegetarian alternatives that echo the flavors, textures and acidity that make them pair so well with certain wines. Enjoy this last installment of Ellen's veggie twist on classic pairings! In Part 1 , Ellen notes that no culinary combination can come close to surpassing French fries and rosé, but nevertheless offers the first of her wine orientated vegetarian recipes, a simple egg based appetizer inspired by oysters and paired with Muscadet . In Part 2 , Ellen shares a biscuit and cherry preserves alternative to foi gras with Sauternes . Part 3 replaces steak with Mini-Tortilla Béarnaise and pairs it with Cabernet . Part Four swaps spaghetti and meatballs with chickpea pomodoro to pair with Chianti . Read on for Ellen's fifth and final pairing and veggie take on lobster and Chardonnay. ------------------------------------------------------------------------------------------------------ CLASSIC PAIRING INFLUENCE #5: LOBSTER AND CHARDONNAY This is all about butter and acid in my opinion. Buttery lobster, buttery and just-acid-enough chard. How about Hasselback potatoes, but with Okinawa purple sweet potatoes? And toss a small salad of arugula and lemon juice on the side. You’ll feel better about the butter. Actually, I always feel good about butter but I hear moderation is a thing. Veggie solution: Hasselback potatoes Recipe: • purple Okinawa sweet potatoes • butter butter so much butter • salt • pepper • baby arugula • lemon This is almost not a recipe. Preheat the oven to 455 degrees Fahrenheit. Melt a bunch of butter and stir in a little salt and pepper. Cut very thin slices into the potatoes, not quite all the way through the potato. Or as many potatoes as you wish to make. Brush the butter over and in the crevices between the slices. Place on a baking tray and bake 40-50 minutes, giving a periodic basting with butter. Feel free to serve with yet more butter. In the meantime give the baby arugula a squirt o lemon and a grinding of pepper and serve on the side. Feel free to use your hands to rip the slices of potato off and dip into extra melted butter. Stab a bit of arugula on the fork to get a nice spicy punch. Swill the Chard. Get greasy. Get freaky.

Rijckaert

Arbois Chardonnay 2015

Creamy mouthfeel, fresh acidity, and notes of lemon, almond, pear, candied ginger, chamomile, and salted butter. 🤤 Has a few more years left in it. — 2 years ago

Dennis, P and 16 others liked this

Hubert Lamy

En Remilly Saint-Aubin 1er Cru Chardonnay 2015

David T
9.4

A great vintage and stupidly good with Hedy’s Melted Racklette Confit Potatoes with smoked olive oil. What a pair!!!

If you enjoy this young, over chill and decant one hour. It needs it and it vastly improves.

Hedy is our good friend and is a chef who would earn 1-2 Michelin Stars should she choose to open a restaurant but, wishes not to do. Check out Hedy’s Pop Up Dinner business @plate&bottle on Facebook.

January 22nd notes apply.
— 2 years ago

James Christina Champagne
with James and Christina
Douglas, Julie and 30 others liked this

Gerard Thomas

Les Chenevottes Chassagne-Montrachet 1er Cru Chardonnay 2015

Ringing in 2019 with steak and lobster tonight. Our first wine is a slight departure from the types of wines we normally drink. This Chassagne-Montrachet has a very nice nose with notes of lemongrass, pears and fresh made bread. Wonderful acidity coats your mouth to bring on lots of citrus and melon flavors. A very crisp and clean wine that I really like. — 2 years ago

Lisa Mayer
with Lisa
Lisa, Sharon and 5 others liked this

François Mikulski

Goutte d'Or Meursault 1er Cru Chardonnay 2012

So good! Lots of lemon lime, mineral, saline with bracing acidity. — 2 years ago

Ira, Riddley and 7 others liked this

Amigos de las Bodegas

Anima de Raimat Costers del Segre Chardonnay Blend 2017

Deep straw/gold all the way to the edge
Grilled pineapple, apricot, tangerine, canned pear, peppery arugula, salty brininess
🍋, Crisp green apple, jackfruit, white flower, doughy yeastiness, big salinity, a touch of oxidative nutiness, big acid, great depth of fruit that spans from underripe to ripe. The whole gammet of ripeness the pallet. Just a touch of phenolic bitterness.

This was delicious. Enjoyed with super super awesome mirepoix braised chicken over mashed potatoes and chicken gravy. Great pairing.
— 2 years ago

Paul Croses

Viré-Clessé Vieilles Vignes Chardonnay 2016

Made to go with hasselback potatoes and it worked especially when potatoes got spritzed with lemon which is to say this is rich and mineral, tropical yet maritime. Is this Chardonnay an ocean? It contains multitudes. Not saying it’s my favorite just that it is interesting and complex and worthy of attention. — 2 years ago

David, Ira and 12 others liked this
TheSkip

TheSkip

Love hasselback!

Domaine Bachey-Legros

Chassagne-Montrachet Chardonnay 2015

Scents of Lemon pith and fresh almonds. Petrol, lemon, wet stones, and a kiss of oak. Lovely mouth feel to this wine. Finishes crisply. — 2 years ago

Ryan, Daniel P. and 29 others liked this

Arnot-Roberts

Trout Gulch Vineyard Chardonnay 2014

Burgundian in style. Lemon on the palate. Very mineral driven and lots of tension. I would like to see what this is like in a few years. — 2 years ago

Shay, Mark and 9 others liked this

Paul Hobbs

Edward James Estate Chardonnay 2016

This is a really lovely, balanced Chardonnay. Nice lemon curd and pastry notes. — 2 years ago

Shay, Kirk and 30 others liked this
P A

P A

@Eric LaMasters Cheers 🍷
Billy L.

Billy L.

@Eric LaMasters -Nice view! Aloha!
Eric L.

Eric L. Premium Badge

@P A @Billy L. Cheers and Aloha!

Domaine Clos de la Bonnette

Légende Bonnetta Condrieu Viognier 2016

Flavor explosion, but smooth and well-balanced. Viognier, but to me this is what Chardonnay ought to be. Paired with boiled lobster, worked well. In love with Condrieu right now. — 2 years ago