Matching food and Chablis II
August 19, 2011
Despite the emphasis that winemakers place on the different appellations or terroirs of Chablis three factors seem to me to influence a food match more than any other for most of the Chablis you’ll taste – the age of the wine, the vintage and the degree of oak influence, if any. There are exceptions to this – Chablis styles that are particularly fruity or ones that have more vegetal notes but in general I think you’ll find most wines fall into one of the following five groups.
Snails – or prawns – with garlic butter. Charcuterie, especially jellied terrines like jambon persillé. Seafood (e.g. crab or prawn) salads. Vegetable terrines. Andouillette (local Chablis sausage made with tripe and served with chips!). Lapin à la moutarde or other dishes with strong mustard-based sauces.
* 2-3 year old unoaked Premier cru Chablis (i.e. still lively and fresh-tasting but more intense)
Smooth vegetable-based soups. Simply grilled fish with butter and parsley. Poached fish with creamy sauces. Cold poached salmon with mayonnaise. Oeufs en meurette Chablis-style (i.e. with a white wine rather than a red wine sauce). Simple fish stews such as pochouse (a creamy stew based on river fish with vegetables such as carrots, leeks and potatoes) or waterzooi. Fish pie. Grilled Mediterranean fish such as rouget or sea bass with olive oil or tapenade. Seafood or spring vegetable risotto. Sushi and sashimi. Goats cheeses. Chaource (light, moussey Burgundian cow’s cheese)
* Chablis or premier cru Chablis made in a richer style* e.g. vieilles vignes Chablis, Chablis with more pronounced oak character, more mature Chablis or wines from a warmer vintage such as 2003 or 2005
Rich seafood such as seared scallops or baked crab. Fine fish such as dover sole, turbot and halibut. Salmon with a beurre blanc or other butter-based sauce or salmon in pastry. Jambon à la Chablisienne (ham in a Chablis-based sauce with tomato and cream). Simply grilled veal or pork chops, especially with mushrooms. Roast chicken, guinea fowl or pheasant (provided the latter is not too gamey in flavour) Washed-rind cheeses such as Epoisses and Soumaintrain
Grand cru Chablis and the best premier cru Chablis*
Similar dishes to the above but using more luxurious or intensely flavoured ingredients. Grilled or steamed lobster, poulet de Bresse, especially with truffles, roast veal fillet, veal kidneys, sweetbreads, very rare fillet steak. An underrated match for foie gras (the acidity can make a more refreshing match and a more congenial start to a meal than a sweet wine) Washed-rind cheeses, provided they’re not too mature (so not quite running over the cheeseboard . . . )
Very old Chablis* i.e. Chablis that has acquired a deep golden colour and rich, honeyed notes. There’s an argument for serving such a rarity on its own but it can also be matched with very simply prepared dishes with pronounced umami flavours, such as roast chicken with a crispy skin, ceps and Vieux Comté or old Gouda cheese.
Of course there will inevitably be some cross-over between the categories I’ve identified. For example almost all Chablis will go with chicken in a white wine sauce but with an inexpensive wine you might add a touch of curry to the sauce whereas with a grand cru Chablis wine you might be more inclined to serve a poulet de Bresse and morels. So it’s also a question of whether the style of the dish matches the price and the age of the wine.
Source: http://www.matchingfoodandwine.com/articles/20071119A
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Famous Restaurant in Pampanga, a place to dine with friends in Clark, cozy restaurant with a nice ambience, a nice function place for special occassions
BYOB which stands for Bring Your Own Bottle, refers to a special treat that the best restaurant in Clark Pampanga offer to their valued customers to bring their own wines when dining at this top rated restaurant. Normally corkage fee ranging from p500 to p1500 per bottle is charged but on BYOB evenings which usually take place on Saturdays at this famous restaurant near Angeles City Pampanga, corkage charges are waived. Wine and food lovers from Manila, Tarlac, Subic, Pampanga Angeles City frequently take advantage of this special offer to dine at this restaurant in Clark Pampanga which is already well known not only for its award winning restaurant wine list but also its French Mediterranean cuisine that is always easy to enjoy and pair with fine vintage wine.
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Restaurant@Yats-International.com
(045) 599-5600
0922-870-5178
0917-520-4401
Ask for Pedro and Rechel
Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.
Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023
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3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay
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