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While light gamays are perfect with pasta and fish, the darker varieties are better suited to fowl and game
The range of food possibilities with gamay is broad and depends greatly on whether you have a young, fresh and not particularly complex gamay, or sterner versions of the grape. The lighter fruitier stuff is good with pasta and not too bad with stronger flavoured fish like swordfish or tuna. The darker, deeper, more intense versions are great with fowl or light game – partridge and pheasant (with us only until February 1), squab, pigeon, guinea fowl or rabbit. The thing to remember is that gamay has quite a sweet edge to its fruit flavours, so you need to pair it with dishes that are on the savoury, even gamey side to get the best out of it. It’s also for that very reason, pretty good with rather powerful smoked foods, such as a nicely smoked mackerel fillet, or bradan rost (smoked and roasted salmon).
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