Food and wine pairing: Braised Endives

Braised endives develop a melting texture and complex flavors, between the vegetal bitterness of endive and sweet, toasty notes from cooking. This contrast of flavors calls for wines with a certain freshness and invigorating acidity to balance the bitterness, while bringing a roundness that harmonizes with the caramelized side.

A Chenin Blanc sec de Vouvray from the Loire region, offers an excellent combination of freshness and roundness that goes very well with braised endives. With its notes of apple, pear, and sometimes honey, Chenin Blanc underscores the caramelized sweetness of endives while balancing their bitterness with its lively acidity.

The Riesling d'Alsace, dry and mineral, is also an excellent choice to accompany braised endives. Its citrus, floral and mineral aromas bring a freshness that balances the bitterness of endive, while complementing the slightly sweet notes of caramelization. Its clean acidity and aromatic complexity perfectly complement the profile of the dish.

A Vin Jaune du Jura, with its aromas of nuts, curry and mushrooms, is a bold but very interesting match for braised endives. Its aromatic power and slight oxidation bring a depth that goes well with the bitterness of the endives, while its liveliness balances the melt-in-the-mouth side of the dish. It's an ideal match for a more sophisticated version of braised endive or served with a main course.

The Pinot Gris d'Alsace, with its slight sweetness, fullness and aromas of dried fruit, honey and sometimes smokiness, is an excellent option to accompany braised endives. This round, aromatic white wine softens the bitterness of the endives and blends well with the caramelized notes. Its creamy texture harmonizes the dish and adds a gourmet touch.

A Savagnin-based Côtes du Jura or Arbois blanc, such as that from domaine de la Pinte, can also be a fine match for braised endives. This wine, with its aromas of dried fruit and spices, marries well with the melting, caramelized side of the endives, while adding a minerality and liveliness that lighten the dish.