wine pairing: rhubarb chutney

This past July 4th weekend just happened to turn into a super-great super-girly mini staycation. I embraced floral pants, drank sparkling rose and Prosecco, and brought out my crafty, DIY side and made a chandelier. I also decided to cook with a food that I have yet to use; Rhubarb. Intrigued by the vegetable which looks like celery but commonly associated with pie, I decided to give it a go. I wanted to do something creative, but was not in to mood for pie. I found a recipe on Martha's website (of course, I love Martha!) for a rhubarb chutney to pair with a sharp cheese.

This recipe was easy to make and tasted wonderful with the strong, sharp cheese. I selected a raw cow cheese from Stinky Bklyn. Although the appetizer probably would have been delightful with a baguette, my flour phobia kicked in and I decided to bake squares of my good ol' sprouted bread with a drizzle of olive oil. 

I paired three wines with this recipe. 1. A dry sparkling rose, 2. Prosecco, and 3. the same Sauvignon Blanc which I used to make the chutney. My bias lied toward the rose, hence I dressed up the champagne glass with a cute bow, but it was actually my least favorite with the chutney and cheese. The sweetness of the chutney brought out the subtle sweet flavors of the rose, which I was not looking for. The Prosecco was nice, cut through the chutney and complimented the sharp cheese. This elegant wine was crisp with slight apple flavors, complimenting the rhubarb and the dash of cinnamon I threw into the mixture. Even though the Sauvignon Blanc also paired nicely, as I suspected since I used this wine the make the chutney, the Procescco just seemed to be meant for this dish. And who doesn't love some bubbly with their fireworks!

From left to right: Lucien Albrecht Cremant d'Alsace Brut Rose, $16.99; Carpene Malvolti Prosecco, $11.99; 2010 Pierre Duret Quincy Sauvignon Blanc, $12.99.

And just in case you're interested, here is my DIY chandelier!