Chenin Blanc Food Pairing: Recipe of the Week
Chenin Blanc food pairing is super versatile. Sweeter styles pair well with spicier foods, while top botrytis wines should be treated similarly to other sweet wines, where they can compete with pungent cheeses and sweet desserts.
The more serious Chenin Blancs can be paired with almost anything because the acidity complements a wide range of foods without becoming overly sweet. The wine has a wonderful freshness to it that pairs well with seafood and a variety of dishes.
Wines that are more enjoyable to drink can be paired with a wide range of fruits. More serious wines pair best with more serious foods – richer fish dishes and roast chicken. Roast chicken is an excellent accompaniment to any good bottle of wine. It’s the ideal food and wine pairing.
Salmon & Spinach with Creamy Garlic & Lemon
Salmon is the chicken of the fish world, an ingredient that can be served in a number of ways and thus paired with a wide selection of wines. That said, it is a rich fish that is often served with cream or butter, so it’s a natural match for a medium-to-full-bodied white wine like Chenin Blanc or Chardonnay. Today’s Chenin Blanc food pairing is this delicious salmon and spinach dish for two.
- 2 sweet potatoes
- 1 tbsp olive oil
- 2 salmon fillets, skin removed
- 2 garlic cloves, thinly sliced
- 170g baby spinach
- ½ lemon, thinly sliced
- ½ lemon, zested
- 75g mascarpone
- 5 tbsp milk
Preheat the oven to 200°C. Pierce the sweet potatoes several times each and microwave on high for 5 minutes, or until soft (alternatively, bake for 35-40 mins). Keep warm until ready to serve.
In a frying pan, heat half the oil and lightly brown the salmon on both sides. Move the salmon to a plate and heat the remaining oil in the pan. Cook for 30 seconds without letting the garlic brown, then add the spinach, lemon zest and juice, and seasoning. Mix in the mascarpone and 2 tbsp of the milk and cook until the spinach has wilted.
Place the spinach mixture in a baking dish and top with the lemon slices and salmon fillets. Bake for 5-8 minutes, or until the salmon is thoroughly cooked.
Sweet potato flesh should be removed from the skins and mashed with the leftover milk and seasoning. Serve the salmon and wilted spinach with the sweet potato mash.