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Home / Wine & Dine / Midalidare’s Grape Varieties: Mourvedre

Midalidare’s Grape Varieties: Mourvedre

Midalidare’s Grape Varieties: Mourvedre

Part 5: Food pairing

КЪМ БЪЛГАРСКАТА ВЕРСИЯ

Other articles on “Midalidare’s grape varieties: Mourvedre”

Part 1: The variety

Part 2: The terroirs

Part 3: The wines

Part 4: Serving and storage

Mourvedre based rose wines, depending on the style, go well with any Mediterranean dishes say ratatouille or fritto misto, mixed fried seafood. Mourvedre Rose makes an excellent pairing over a meal of grilled lamb and fresh pita with black olive tapenade.

Rose de Mourvedre by Midalidare, being fresher and fruitier, pairs lovely with fruits, white meat, fish, seafood, lean red meats. Try it chilled with melon and prosciutto, charcuterie, grilled sausages, grilled chicken, seared salmon, tuna or duck or delicately rare cooked lamb.

Full-bodied Rose de Mourvedre Single Barrel by Midalidare is great match for seafood, white meat, ham, and charcuterie. Good too with white-rinded cheeses such as Camembert and Brie. Pairs lovely with Salade Nicoise, tapenade, paella, rustic pates, and terrines; grilled chicken, fish or lamb with herbs; lobster, seared salmon, tuna or duck and delicately cooked rare lamb. Also enjoyable with mild barbeque.

Red wines from Mourvedre, with its deep, rich, tannic, and spicy character will be an ideal match to game stews, or slowly braised red meat. They go well with duck, squab and goose.

Full-bodied red wines beg for rich foods to absorb the high tannin. Look for meats with lots of umami like beef short ribs, pork shoulder, barbeque, lamb, rabbit, pork sausage and veal. The spices that complement the floral character in Mourvedre are regional spices found in Provence, France such as lavender, rosemary and thyme.

Mourvedre is also perfect with a wide variety of different hard and soft cheeses.

GSM wines are just the thing to accompany your Sunday roast lamb. The soft, fruit sweet middle palate will complement the meat without overpowering it.

Vegetarians should look towards lentils, wild rice, and shitake/portabella (portobello) mushrooms for their flavor base to create a dish for any full-bodied red wine. Nice pair would be grilled vegetables, as well. Using black pepper and soy sauce is also a great way to add umami to vegetarian cuisine.

Sources:

Thewinecellarinsider

Winefolly

Vinodiversity

Matchingfoodandwine

15.07.2020

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