Wine Pairings: Pinot Blanc and Mussels

I’m kind of a really big fan of Alsatian Pinot Blanc and I’ve never met a bivalve mollusk I didn’t like. Mussels are no exception. As much as I like them both, liking two things does not necessarily mean they will like each other. You have friends like this I’m sure.

But in the case of mussels and Pinot Blanc, I think they like each other so well, they might quit inviting me to hang out. OK. So maybe the metaphor’s gone too far, but the point remains: Mussels taste good with Alsatian Pinto Blanc.

I recently dined at Petite Abeille, a delightful little chain of four Belgian restaurants in Manhattan. It was a nice day and I thought my friends (visiting from Boston) would enjoy the simple moulle frites fare. While Belgian beer is the typical paring choice for mussels (and an inarguably good one), we were in the mood for white wine. And so it was that it was I who was looked at, then pointed at when the wine list arrived, and so it was that I, with confidence, pointed to my selection saying “We’ll take the Alsatian Pinto Blanc.”

I love the tall, slim-necked bottles Alsatian wines are served in: they’re feminine, sexy and very easy to pour from (long reach–how I like my tennis rackets). I did my tasting duty and pronounced the bottle “Good.” Crisp, light-to-medium bodied with a distinct roundness (vanilla) and hint of sweetness (honeysuckle) and a definite pear presence, the wine we chose was balanced by an acidic brightness.

We ordered two huge pots of mussels: curry and marniermy favorites. The slight sweetness (I’d call our selection an off-dry) complemented the curry mussels especially well and the acid/brightness provided an almost effervescent effect, acting as bubbles would in the classic beer combo to excite the palate.

It is my opinion that everything pairs well with french fries, but there are, I’m sure, detractors. One way of thinking of this pairing, though, is to pair the fatty, heavy (you simply must dip them in mayonnaise) fries with something lighter. The Pinot Blanc was great here too, adding that acid and fruit to the delicious french fry party. All in all, while Belgian beer and mussels is a tried-and-true combination, Alsatian Pinto Blanc at the very least gives the combo a run for its money and is certainly worth your consideration, especially if you’re in the mood for wine (not beer) or a departure from the ordinary.

Erin Hollingsworth

(photo credit: vietnamfriendly)

April 16th, 2009 by Beverage Blogger | Posted in Wine Pairing | (0)