Winning: champagne is a match with the Mac
Say wine, snacks or haute cuisine and the food lovers of online food magazine FavorFlav know where to drink, how to eat and what to cook. This time our chefs serve you: the tastiest flavor combinations according to top sommeliers.
Parma ham and Pinot Grigio, lobster and Champagne, oysters and Chablis; these are classic combinations that fit together like a glove in a hand. But what are some completely unexpected yet equally great combinations? This, according to top sommeliers:
Dennis Blaaser, sommelier Le Hollandais
“Nachos todos with guacamole and dry Gewürztraminer… Da bomb!”
Maaike Kauffman, sommelier Héroine
“Champagne with McDonald's.”
Isabel van Bueren, sommelier The White Room by Jacob Jan Boerma
“Tom kha kai with Riesling from winery Thorn in Limburg.”
Erica Verweijen, sommelier Aan de Poel
“The old Bordeaux wine Château Lynch-Moussas 1966 with paprika chips.”
Nabil Touires, sommelier Graham’s Kitchen
“Tea with cheese I find a surprising combo. And chilled red wine with fish guests still find very exciting and surprising!”
Bram Faber, sommelier Wijncafé Lefebvre
“Nasi with satay sauce and a white appassimento (a full and slightly sweet wine made from dried grapes) from Italy. Good for the peanut flavor, but also for the spices and the spiciness of the sambal.”
Imil Ayoub, sommelier The Harbour Club
“Spaghetti vongole with hot peppers and a young Aglianico Bio, just available at Albert Heijn. The tannins of this wine become softer and rounder due to the spicy peppers and the wine becomes more elegant. Delicious!”
Julian Cleton, sommelier Wijnbar VinVin
“Old Bordeaux with gourmet!”
Laurence Reintjens, freelance sommelier
“At Orientaals Restaurant O&O in Sint Willebrord (North Brabant) I once drank Ximenez-Spinola Exceptional Harvest (an unfortified wine from sherry grapes) with satay. You totally don't expect it to be good together but it goes great. Recently I ate there again and traditionally got the same combo again. Awesome.”
Wouter van Essen, sommelier Wijn- en Eetbar Most
“We once served Muscaris from Nijkerk (Wijngaard Aan de Breede Beek) with carpaccio of beet/hazelnut/px/gorgonzola. That was heavenly!”
Ruth Engels, sommelier INK Hotel Amsterdam
“Auxey-Duresses ‘Cuvée Rosé’ from Domaine Dupont-Fahn combined with… practically everything! Really. This is a wine that can be combined with anything – truly one of my favorite top wines!”
Sabas Joosten, sommelier De Librije
“The then sommelier of two-star restaurant Ricard Camarena in Valencia once served me a dry Syrah with a dessert of cherries and eucalyptus. I thought this can't be right, but how beautiful it was, unbelievable.”
Text: Favorflav
