When it comes to food and wine pairings, some wines merely
complement a dish, whereas others are so intertwined that the wine itself becomes
an ingredient when paired with the food. We aren’t talking about when wine is
actually incorporated into a recipe, such as a red wine sauce on a steak. We’re
talking about when a wine has such a balanced flavor profile and is so
chalk-full of spice, that a dish’s flavors are completely transformed by the
wine. One example is Corbieres, such as Ollieux
Romanis’ Corbières-Boutenac Cuvee Or, and Ras-el-Hanout, a warm Moroccan
spice blend. Ras-el-Hanout can be used as a rub or as a seasoning in dishes such
as BBC’s Ras-el-hanout
chicken.
Photo: BBC / Becca Spry
What Corbieres brings to the table: Spice flavors of cinnamon
and star-anise, and umami flavors of smoked and cured meats. What Ras-el-Hanout
brings to the table: Smokiness, and an exotic combination of spice flavors,
including cinnamon, clove and ginger. You can see the similarities. When paired
together, the flavors align in harmony and bring the dish to a completely new
level.
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