Question: Dear Annie,

I have the pleasure of entertaining a 6’5” South African of the male species for dinner soon and was pondering a meaty stew of Wild Boar, Chorizo, Chestnuts and Mushrooms to suit the South African meat palette.

Although some red wine and vermouth is included in the recipe, what would be the most suitable wine to accompany this sturdy, tasty stew?

Thanks,

Francesca,
London, UK

PS – Here’s the recipe:  http://www.bbc.co.uk/food/recipes/wildboarstewwithwild_86762

Answer: Hi Francesca,

First of all, my compliments for attempting to cook with wild boar. That is one tough meat to work with (pun intended)! 6’5″ isn’t bad either!

For starters it’s a great misconception that the quality of wine in a recipe will greatly influence the final outcome – unless you’re going for an explicitly wine-flavored sauce.  Use any cheap dry read for this recipe.

As for the wine selection, you definitely need something with body and complexity to match the flavors and textures of the stew. It also sounds like quite a savory dish, so a red wine with a lot of fruit will be a nice compliment. Think cranberry sauce on turkey, mint jelly on lamb, dried apricots on a pork roast, etc.

I would go for a really rich Tuscan blend like Tenuta di Trino Le Cupole Trinoro Rosso Toscano, or even a Chianti. I really love the fruit in Vignamaggio. Try and get a bottle with some years on it. ’07, ’05 are both great.

Otherwise a Sardinian red would be a really traditional pairing for something so substantial. Cantina Santadi Terre Brune makes a Carignano del Sulcis Superiore that will really get your blood flowing and marry extraordinarily with your meal.

Enjoy!

QUESTION: Annie,

I was surprised and delighted to receive a bottle of Le Bombarde Cannonau di Sardegna from an intimate male acquaintance of mine. I decided to draw the occasion out, save it for a later date when we could both savour it for longer over dinner. Question is – what do I cook with it to make it worth the wait….?

Thanks,

Francesca
London, UK

ANSWER: Hi Francesca,

I love this wine! What a thoughtful gift. This man sounds like a keeper. Did you know that Cannonau is actually the Italian (Sardinian specifically) version of Grenache (France) and Spanish Garnacha? It’s medium-bodied and full of luscious spice. This is the kind of red wine you drink with lamb or sheep dishes, sheep cheese too (try an aged Fiore Sardo), and heartier, gamier dishes.  The grape grows in very warm climates, where the the culinary legacy includes savory and spicy foods and wines that accompany them without overwhelming. Cannonau is not the red to warm you on a cold winter night, but rather a red to drink when you’re already hot and want to stay that way without the risk of lazy languor…

I suggest a Moroccan style lamb tajine or a lamb risotto. You could even serve a meatier fish like tuna steaks with an aromatic herb-based side, like rosemary-roasted potatoes or minted peas.

Enjoy!