Wine for Scottish-Haitian Fusion Dinner- Help Please
Here's the menu and its BYOB
"This playful and unique menu is a collaboration between Daniel (Scottish) and his partner Marie (Haitian), exploring their respective heritages, and backed by Daniel’s 10+ years as a professional chef and caterer.
Hickory Smoked Haddock served with Tarragon Hollandaise, Haitian Style Cabbage ‘Pikliz’ and Fried Plantain Chips
Lightly smoked Haddock (Haddie), an 18th century Scottish dish is paired with Pikliz (pronounced Pick-leez), a popular pickled cabbage from Haiti, typically served with pork and plantain, but lends itself well to smoked dishes like Finnon Haddie.
‘Our Beloved Haggis’
Scotland’s National Dish stuffed with Braised Pork Shoulder ‘Griot’ along side Cornmeal ‘Mayi Moulin’ and Ti-Malice Hot Sauce
Pork Griot is a one of Haiti’s most beloved meals, made from cubed pork shoulder in an orange marinade, slow roasted until tender, then given a quick fry until caramelized. Haggis is the quintessential Scottish dish, in which minced offals, oatmeal and spices are encased and boiled into a hearty dish that has inspired poetry and tradition for centuries.
Infused with Lavender & Lemon Curd served with Clotted
Cream and Coconut Tablet Cocoye
The traditional UK scone is thought to have been first prepared in Scotland in the 16th century. Tablet Cocoye is a one of the oldest Haitian confections, made from grated coconut and seasoning that resembles a lattice cookie. The flavours of caramelized coconut and buttery scone against the lemony curd and rich cream make for an exquisite finish to the meal.
OK - so what wine to take? Given that, in Ontario, it's Govt controlled outlets, so please only generic suggestions not specific producers.
My first thought is a sparkler, but now I'm leaning towards Riesling either from Alsace or a German Kabinett (even Spatlese).
Any other ideas?
From your title I was envisioning some sort of jerk haggis and it looks like what they're making is close. That's a tough menu with the pickled flavor in the first plus hollandaise and the heat in the second. I'd say you're ok with the bubbly. A Kabinett seems like a decent choice too, especially for the second, less so with the hollandaise. A high acid viognier or chenin/vouvray could work too, but I'd have bubbly.
Are we talking about two different bottles? I thought you were trying for one which bridged both savory courses, which is more difficult.
Btw, I looked up a recipe for Ti Malice Sauce. I guess it depends on how much of it you eat, but it looks like there will be maliciousness as far as pairing with most reds. The recipe I saw calls for the option of Habanero or Scotch Bonnets.
I just noticed the word "caramelized" re the pork-haggis thing. That suggests sweet and sour, if so an off-dry high-acid fruity white would make sense.