Pairing: Ham Florentine Galletes Paired with a 2015 Domaine des Remiziéres ‘Cuvée Christophe’ Crozes-Hermitage Blanc
Food: Despite the fact that the picture below makes the galettes look like a pair of horribly disintegrated shoes dug up from some ancient archeological site, these galettes are positively heavenly and mimic well those we enjoyed in Brittany last year. Buckwheat flour adds a wonderful nutty flavor to the Breton galettes, but it may also contribute a slightly grayish shade to the color depending on the percentage and type of wheat flour combined to make the galette. Our galette recipe combines buckwheat flour, all purpose flour, eggs, water and salt. The filling consists of béchamel sauce, ham and cooked spinach seasoned lightly with salt and pepper.
Many folks use the terms “crêpes” and “galettes” interchangeably. Bretons distinguish them by referring to crêpes as sweet versions of a filled pancake (jelly, fruit, etc.) usually served as a dessert or, in our family, as a delicious Sunday breakfast spread with red currant or quince jelly. Galettes are the savory version of these filled pancakes, the filling could be cheese, mushrooms, various meats, and/or vegetables usually in a light sauce.
Wine: Crozes-Hermitage is by far the largest appellation of the northern Rhone Valley wine region of France, accounting for more than all of the other seven appellations combined in that region. The vast majority of the wine made here is red, usually Syrah. But, lovers of white wines can find some real gems here. Among our personal favorites are the blends made from various combinations of Marsanne, Roussanne, and Viognier. Interestingly, some of these white grapes, in small quantities, are used in the making of the region’s prestigious red wines, like Hermitage. Domain des Remizieres‘s Cuvée Christoph is a delicious blend of 85% Marsanne and 15% Roussanne, a truly excellent representative of the whites from this region.
Tasting Notes: Color is 18 Karat Gold … beautiful! The nose reveals layers of mango, buttered toast, and a little fresh cut grass. The taste is a broader palette of mixed tropical fruits (mango, guava, lychee, jackfruit, etc.) along with fragrant toast. The tropical fruit perpetuates on the finish. These flavors really complement nicely the buckwheat galettes filled with the lightly creamed ham and spinach.
Other Wines That Pair Well with Ham Florentine Galletes: Beaujolais (France), Chardonnay (Australia), Soave (Italy), Pinot Noir (California)
Other Food That Pairs Well with Crozes-Hermitage: lobster, crab, smoked salmon, risotto, pork
Wines of the Northern Rhone: Wine Folly
A Source: www.klwines.com