HOME > Chowhound > Wine >
What have you made lately? Tell us about it

Food pairing--white CdP??

erica Oct 25, 2008 09:08 AM

I received a bottle of white Chateauneuf des Papes (2007) , a wine which I know little about. Would love to have some suggestions for food pairings...many thanks..

  1. maria lorraine Oct 27, 2008 01:56 AM

    Something lovely and light, so as not to overwhelm the delicate lemon and peach flavors. Halibut, sole, with roasted lemon or grapefruit beurre blanc or emulsion. Butterball potato gnocchi with matsutake or oyster mushrooms. Nothing grilled, charred, or too heavily roasted. Mild, fresh cheeses.

    3 Replies
    1. re: maria lorraine
      ibstatguy Oct 28, 2008 11:02 PM

      ML I'd love to share some wine and food with you sometime! You absolutely know how to eat AND drink...

      1. re: ibstatguy
        maria lorraine Oct 29, 2008 01:33 AM

        Anytime. Happy to dine with you as well. Out, or at my table.

        1. re: maria lorraine
          erica Oct 29, 2008 04:16 AM

          I will bring the wine!

    2. Carmelizedbunions Oct 26, 2008 11:31 PM

      I think you could enjoy this wine with a bag of potato chips or just about anything, although there are some things that might work better. A good reference from a food pairing standpoint would be a well made California or Australian Chardonnay and I don't mean buttery. You will most likely find some butter and cream on the nose but the overwhelming quality will be ripe, honeyed fruits with a unique floral quality. As far as the food goes I would recommend keeping the flavors medium, not bland but balanced. Avoid overly spicy, acidic, sweet or earthy components. I know that sounds easier said than done but treat your bottle of wine like a bottle of sauce. The first thing that comes to mind is a not so spicy Asian dish, try ingredients like lemongrass, coconut, cilantro, butter, white wine, lime, orange, coriander, star anise, fennel, white and/or pink peppercorn, lavender with a light to medium protein like prawns or pork tenderloin. This wine would also be killer with a mildly acidic goat cheese, if you have access to Humboldt Fog no need to cook, just eat and drink. Going back to my first statement this wine will taste good with just about anything and everything....enjoy.

      1. w
        whiner Oct 26, 2008 10:00 PM

        erica... I LOVE White CdP. Can you tell me which one, in particular,you recieved? They vary a little from producer to produce, and there is one producer in particularwhose wines are different enough that it probably calls for a different food pairing.

        Assuming it is not a Beaucastel, I like the idea of roasted root veggies and some sort of white meat fish... but mabe baked... with the root veggies, perhaps? Or wild mushrooms, either by themselves or as the base for a suace with white meat chicken or a white meat fish.

        The point here is that you are talking about a more medium (or even in some cases lighter) bodied white wine which has a lot of minerality and earth flavors in it so you want to match that to what you are eating. A lighter meat (if you do a meat) and with lots of earthy flavors -- thus the roasted root vegetables idea or the wild mushroom idea. This probbly is not a wine to have with haut cuisine, but probably more rustic food... so, beyond my initial thoughts, you could pair it with a wild mushroom risotto... or a lighter flavored paella... you get the idea.

        If it is a Beaucastel or (gadzooks!) the Beacastel Villes Vignes, it is a terrible wine and needs to be shipped to me immediately. I will dispose of it for you! :-) ... seriously, if it is a Beaucastel, let me know and I'll give you some more ideas.

        5 Replies
        1. re: whiner
          erica Oct 27, 2008 06:13 AM

          Many thanks to everyone who responded with such great information! Whiner, do not sit home waiting the package! The wine is Clos des Papes 2007!! Thanks again for the great info!

          1. re: erica
            whiner Oct 27, 2008 07:09 AM


            I haven't tried the '07, but that is an *excellent* CdP Blanc producer! One of the very best (actually, imo, it is second only to Beaucastel).

            1. re: whiner
              RCC Oct 27, 2008 07:35 AM

              Also one of the better ones at producing rouge CdP.

          2. re: whiner
            eudon Jun 12, 2009 01:01 AM

            Hi Whiner,

            I got my hands on a 2006 Beaucastel 2006. Now im pondering the same question as Erica had... what to pair it with? Orshould i just have it on its own?

            (BTW, No, its not the V.V. I wish it was thou... :))


            1. re: eudon
              whiner Jun 12, 2009 11:07 PM

              Actually... the young VV is sometimes to tightly wound and the young regular better!

              I like White Beaucastel with Provencal-style cooking. Rosted wild mushrooms immediately come to mind. Or a firm white meat fish (Mahi Mahi?) with sage and pancetta... or a Veal Saltamabocca, for that matter.

              The wine goes well with soft ripened goat cheeses that aren't toooo strong. It has gone quite well with Humbolt Fog, for example.

              Flavorful but not too spicy hard salamis or priscutto or serrano ham would also probably be a nice pairing.

              Basically, you are looking for something which is not particularly delicate (eg. scallops in butter) and also quite flavorful, but also keeping in mind that this is still a white wine. This will pair particularly well with saltier foods, I believe, such as those I've described.

              hope this helps!

          3. r
            RCC Oct 25, 2008 05:04 PM

            With my not-so extensive experience with white CdPs, I found them to be good aperitif wines.

            On the other hand, we once BYOB'd a white CdP to a local restaurant and it went very well with the terrific moist roast chicken that I had.

            1 Reply
            1. re: RCC
              erica Oct 26, 2008 05:16 AM

              Many thanks!

            2. m
              mengathon Oct 25, 2008 10:20 AM

              A sauteed white fish, preferably dense, something along the lines of sole meunier, or a hearty roast chicken with root veggies.

              2 Replies
              1. re: mengathon
                erica Oct 25, 2008 12:55 PM

                Thanks! Would you mind explaining why this is the case, so I can learn...?? The sole is so light and the chicken/root veggies less light..

                1. re: erica
                  mengathon Oct 27, 2008 09:45 AM

                  whiner's got it covered better than I can explain. And Maria too. The idea is to do something simple and just let the wineshine, esp something like a Clos des Papes. The sole to the roast chicken was to offer you the appropriate range from lighter to heavier, which I didn't explain very well, or at all.


              Show Hidden Posts