Why not enjoy November, cooking a typical seasonal vegetable, symbolic of Autumn : PUMPKIN. Largely used in American cuisine, and also in UK or Europe, pumpkin can be prepared in so many different ways ! Often used in soups or veloutés, as well as in the famous American Pumpkin Pie. In Italy you can enjoy the “pumpkin tortellinis” a Lombard dish which is traditionaly served for Christmas.
In London, the Ninth Restaurant has composed an original and tasty Chargrilled Pumkin, Chicory, Fourme d’ambert and Hazelnut salad. Cyril Baligand, sommelier at the Ninth, proposes an ideal match with an emblematic Dourthe wine : Dourthe N°1 Sauvignon blanc. Selecting the finest plots, using grapes of irreproachable quality, Dourthe N°1 Sauvignon Blanc is a shining example of great Bordeaux white wine.
Cyril Baligand, sommelier at The Ninth, London : “Dourthe No 1 Sauvignon Blanc is a perfect match with our seasonal pumpkin salad. This Sauvignon from Bordeaux is very aromatic and citrusy, perfect with the texture of the chargrilled and pickled Delica pumpkin but also the crunchiness of the Chicory and roasted hazalnuts. It is complex enough with its floral and exotic flavours to withstand the strong characters of the Fourme d’Ambert.”
For the amateurs of red Bordeaux, why not pair this dish with Chateau Pey La Tour, Bordeaux. Beautiful garnet colour, ripe red fruits on the nose, with a majority of Merlot, this wine is soft and round on the palate and pairs perfectly with the sweetness of chargrilled pumpkin. In the meantime, the powerful hint of Cabernet ideally matches with the Fourme d’Ambert cheese : a very subtile and well-balanced pairing.