Fennel has an anise (or licorice flavour), but slightly sweeter. It can be eaten
raw, boiled, broiled, braised, stuffed, or grilled, and is often put in dishes
to add flavour. The more you cook it, the more elusive or delicate
the anise flavour becomes.
White wines seem to work better than red wines when it
comes to pairing up wines with Fennel. Our number one choice is
Sauvignon Blanc,
especially a
New
Zealand Sauvignon Blanc , which has an herbal quality on the nose.
Sauvignon Blance is our number one choice because it is crisp, clean, and yet
grassy, which complements the fennel
flavours. If the dish has an earthy quality to it, a Sancerre (which is a
flinty Sauvignon Blanc from France) would pair up nicely too.
German Riesling,
which is known for being food friendly, is another great choice. A Kabinett (light) or
Spätlese (medium-bodied and medium dry to sweet.) Rieslings are both great
choices.
If the Fennel is in a cream or
buttery sauce, an
Oaked
Chardonnay
will pair up well, as these wines are often buttery on the tongue,
complementing the sauce.
Finally, if you are leaning in the direction of
a Red Wine, try either a lighter red like a Pinot Noir or Barbera, especially if
the fennel is an ingredient in a duck or game dish.
