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Wedding Receptions in Cornwall and Devon

Wedding Catering Cornwall - Food and Wine

A Match Made In Heaven

The question of whether your wine complements your wedding breakfast may not even figure on your mile-long to-do list. Let these perfect pairings change your mind – and tantalise your taste buds.


Wedding catering Cornwall

The matter of matching food and wine might seem the domain of the Jilly Gooldens, Oz Clarkes and other highly sophisticated palates of this world – a foreign realm peppered with social faux pas and stuffy rules. You’re far too busy trying to match the cummerbunds to the cupcakes so you’ve decided to ignore the matter – after all, the fish dish and dry white will do.

Well, quite possibly, it will. However, consider a few basic principles concerning the matching of tastes and flavours, and you can almost guarantee a dining experience which triggers a chorus of “divine!” and “absolutely delicious!” to echo around your reception venue.

Lauren Prideaux of Experience Wine in Truro sums up the central principle: “It’s really all about balance. Imagine you’re cooking a dish, and you add another ingredient. It has to work with and complement all the other elements of the dish, and it’s the same principle with wine. Look at all the components of your chosen food, and think about the dominant flavours. It could be lime juice, in which case your wine should be fairly high in acidity, with citrus notes. It could be a redcurrant sauce, in which case the wine should carry similar flavours of red fruits. Remember that the two should stand alongside each other, with neither the food nor wine being overpowered by the other.”


Wedding catering Cornwall

And the most important aspect to consider? “Think about the body, or power, of the wine,” advises Lauren. “Try to match it with the most powerful parts of your food, watching out for tannins and sweetness levels which can do strange things to wines. Fish can work well with light and subtle red wines, meaning the old traditions are long gone. The one rule to remember is there are no rules!”

Often dismissed as tricky to match, desserts are frequently served without a wine. “This is a real shame as there are some stunning wines and liquors which can be brought in to complement the end of the wedding breakfast,” says Lauren. “Look at the ‘Jago’, a rich and creamy vodka-based liqueur from the Shetland Isles. Served in a small shot glass alongside a naughty pudding it is incredible – it keeps costs down and impresses guests with an interesting twist.”

And why limit yourself to wine? After all there is a wealth of drinks producers on our doorstep. “We are incredibly lucky in Cornwall to have a wide ranging host of drinks producers. I’m a great believer that there is a food for every drink, and weddings are a great excuse to have fun and push boundaries.” So what does Lauren recommend for the adventurous bride and groom? “Cider can prove a winner for most foods, and the Polgoon Aval is a great example of dispelling myths. Unlike a regular cider, it has full flavour and body from its traditional Champagne method production – a million miles away from the rustic ‘scrumpy’ image! The Raspberry Aval is particularly good for puddings, as the hint of raspberry juice gives a touch of sweetness, perfect with red fruit filled meringues for example.”


Wedding catering Cornwall

SEASONAL TIPPLES
Lauren gives her tips for a spot of seasonal swilling.

Autumn/Winter
As the weather cools and the nights draw in, look to wines with hints of spice and dark black fruits. Young Rioja’s provide great structure and fresh fruits without being too heavy. The Medievo Seleccion Especial proves this perfectly with subtle oak ageing and juicy fruits. The Rhone Valley is another great place to look, home to Grenache and Syrah amongst other varieties, which have fantastic rich characters and notes of red-spiced berries. For whites, you can look to slightly fuller wines with elegant honey and almond touches. Italy has a fantastically quirky grape to watch out for: Pecorino, which demonstrates this – still with a clean finish. Viognier also makes a fine choice with peach and apricot flavours – a great match for spicy foods. The Mont Auriol is a great example and good value too.

Spring/Summer
Light and fresh is the order of this season, serving as refreshment to (hopefully) sunny wedding days. Think of citrus fruits and subtle red berries, which will keep your party cool. It’s always good to stand out from the crowd and try something new. There are literally hundreds of grape varieties out here, and it’s great to bring in interesting wines that will surprise your guests. Portugal has some quaffable examples and the Lagoalva Talhao 1, with Alvarinho and Arinto, is filled with delicate aromas and a zesty finish. On the red front, it’s a good idea to keep them light in style with subtle oak (if any at all). Pinot Noir is the king of this style, and the Nostros Pinot Noir is perfect, keeping it smooth with cherry and raspberry flavours.

The team from the Round Kitchen and Experience Wine have dreamed up a stunning selection of seasonal dishes and complementary drinks. Let these delicious ideas whet your appetite…


Wedding catering Cornwall

WINTER
The dish
Starter: Indian spiced root vegetable broth
With turnip, squash, celeriac, parsnip, potato and swede, finished with toasted pumpkin seeds and served with a griddled beetroot, pear and shallot flat bread

The drinks
Quinta da Lagoalva Talhao 1
Mont Auriol Viognier

SPRING
The dish
Fish course: Roast sardine fillets
Sat on a bed of sautéed lemon buttered asparagus and shredded lobster, finished with a morel mushroom dressing

The drinks
Stoneburn Sauvignon Blanc
Nostros Pinot Noir

SUMMER
The dish
Main course: Pan seared nectarine, sage and Cornish sea salt cured duck breast
Sat on a peppered pecan nut brittle, finished with a loganberry, cherry and Cointreau sauce

The drinks
Medievo Seleccion Especial
Gouguenheim Malbec


Wedding catering Cornwall

AUTUMN
The dish
Dessert: Bitter dark chocolate and strawberry layered mousse
Served with a toasted chestnut and a fig cream topped short bread

The drinks
Polgoon Raspberry Aval
Jago

The dish
A Selection of Cornish Cheese
Cornish Blue
Camembert
Village Green Goats Cheese
Yarg
Served with a spiced grape and apple chutney, pickled celery, fennel and onion
And seared brandy soaked apricots

The drink
Quinta de Ventozelo L.B.V.

Experience Wine, Truro
01872 240058 www.experiencewine.co.uk

The Round Kitchen
07968 385392 / 07968 206116 www.theroundkitchen.com

words Rebecca Matthews and Lauren Prideaux
photography Simon Green

Copyright WED Magazine 2010

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