The New Orleans Saints are in the SuperBowl for the first time as of this writing. The game, being played in Miami on February 7, 2010, will bring to the foreground the rich culture and affable personality of the Louisiana native. A little history may be in order to understand the style of food from this region and the wines that might pair with the food.
Cajun is the name given to the French speaking immigrants that were deported by the British from the area of Nova Scotia and New Brunswick in 1755. The traditional Cajun meal consists of three pots; one vegetable, one protein, and one grain. Spices include parsley, cayenne pepper, bay leaf, thyme, oregano, black pepper, garlic and sassafras, (a citrus flavored leaf from the sassafras tree). Vegetables unique to the cuisine include muscadine berries, Okra, Mirlitons, (a type of squash), and a plethora of root vegetables and citrus fruit.
Cajun proteins, (main courses), include a wealth of indigenous seafood, crawfish, catfish, yellow perch, red fish, grouper, flounder and more. Pork makes up a large selection of main dishes followed by beef and chicken and the newly transplanted Acadians employed many of the regions wild life supply including Turtle, Alligator, Frog, Quail, Duck, Night Heron, Rabbit, Dove and Nutria, (a type of otter). The style of preparation makes Cajun food Rustic, in essence, and unique to the dishes is the "Black Roux", (thickening agent) into their cuisine from their French beginnings making the chief agent from butter to pork fat. The dishes can be medium to heavy hot but rich due to the French influence combined with Spanish, Native American and African American cultures which serve to make the cuisine some of the richest in the U.S.
Wines selected for the Gumbo, Jambalaya, Crawfish Boil, and many types of Boudin, (sausage), should be lean, austere and higher in acid in order to meld with the many flavors and not over-power the food. Argentinean Torrontes, New Zealand Sauvignon Blanc or Sancere from France, Portuguese Vinho Verde, and Spanish Albarino are some styles that will companion well with these dishes. Sparkling wine on the dryer side and lighter reds will also bridge well with these dishes. If you are a BIG RED wine drinker, try Blackened Catfish or spicy Andouille sausage sandwiches with a ripe Zinfandel from Mendocino, a Cote du Rhone, or a rich Shiraz from Australia.
This SuperBowl Sunday, Celebrate the rich culture of Louisiana and serve some great wine with your Gumbo. Cheers!
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Comments
Great article, I'm going to make some for the Super Bowl this afternoon. My only adjust ment would in the "big red" list. We're going with Brunello -- lots of it!
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