We had another wine dinner yesterday. The theme was spring time in Ontario and we featured Asparagus, Rainbow Trout, and Ontario Spring Lamb. I was planning on serving a Vouvray with the Asparagus Soup but it did not work well at all. We served a Mosel Reisling instead and it was a fabulous pairing. Wow. This left us with a problem as we were going to serve the Riesling with the rainbow trout and parsnip puree. After trying several different wines with the parsnip, we settled on a Sauvignon blanc from Niagara and it matched very well with both. I guess the old adage about regional wine, regional food still holds. Braised Lamb chunks were mixed into Tomato sauce with pasta and baked in the oven. This was a great dish! California Zinfandel made it happen.
Wines I tasted with the parsnip puree:
Alsace Pinot Blanc-normally a very good match with root veg, the taste was lost, could only taste the alcohol
Sancerre close to being a good match but not enough fruit and weight. Was perfect with the trout, parsnip was too much for the wine.
Italian falanghina -a wine I love to drink. this did not work well at all. Flavour of the wine was completely overpowered by the parsnip.
Vouvray. All the fruit was lost and you only tasted the minerality of the wine. Lovely wine, great with fish.
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