A tribute to Corsican gourmet cuisine

CLE DES VIGNES explores wine relationships between Terroir, Culture and Gastronomy.

Today, we decide to question wine and food alliances to match with gourmet cuisine from Corsica. For that purpose, we use the «Grand Chefs de Corse »  cookbook, vol.2

I am a great fan of Corsican wines and all the more for the local grapes they managed to preserve. There are really great vintners over there and the gourmet cuisine is really something too. I would compare it with Italy in many ways, first for the pursuit of the best product ever and second the delicacy of harmony in textures and savors.

We opted for the following menu:

Appetizer: A brandade interpretation

A creamy garlic potato puree that softy coats the fresh cod along with a savvy brunoise (small cubes) of eggs, candied lemon, black olives and basil leaves

Recipe from Julien ALLANO, Palm Beach in Ajaccio

 

First course: Pumpkin risotto and octopus

The secret in to slowly cook the pumpkin with olive oil in a large saucepan and make it a puree. Added to the risotto when the rice is three-quarters cooked and thickened afterwards with the Parmesan cheese the texture is creamy and the crispy octopus comes perfectly to entertain a beautiful contrast in the mouth.

Recipe from Simon ANDREWS, A Nepita in Ajaccio

Main course: Lamb declension

Just for this recipe the book is worth buying. It is just marvelous, the combination of a 5 hours cooking lamb shoulder with Madeira wine, pine kernel, raisins, cinnamon and golden onions and a loin of lamb just grilled in the oven. A tomato sugary compote and stir fried eggplants.

Recipe from Simon ANDREWS, A Nepita in Ajaccio

To pair with this menu I choose the following wines…

Figari – Clos Canarelli, from Corsica so a regional alliance with the brandade interpretation. Round and fresh at the time for this 100% vermentino local grape, perfect to pair with the creamy texture of the puree and the steamed fish.

Champagne – Sélèque Or Blanc, 100% chardonnay. Such an elegant cuvee and so light should I say floating.An expression of Terroir on the limestone part of Champagne that is perfect with octopus and at the same time a round gastronomic wine (40% in oak barrels) that accompanies greatly a risotto .

Madiran – Château Bouscassé, Flavors of cooked red fruits for this virile and silky cuvee that is a perfect match for a salt and sugar meal like the lamb declension. Strong, deep and intense, it is no news that Madiran wines can offer one of the best elegance out of power.

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