Thursday, September 20, 2018

Recipe Thursday: Corbieres and Ras-el-Hanout

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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