Andy Burnham says stockpile beans and tuna: Here’s the wine to pair with that
Andy Burnham has advised us to stock up on tinned goods and bottled water for at least three days, but when you are hunkered up at home facing Armageddon then a bottle of Evian isn’t going to lift anyone’s spirits. Here are the wines that can transform a sad can into fine cuisine.
Heinz Baked Beans x Sparkling Rosé
The number one tinned product in any British kitchen. We eat more beans in the UK than the rest of the world put together, with over a whopping two million cans consumed every single day. You may enjoy them over a baked potato, on your morning toast or cold straight from the can, like English acting royalty Joanna Lumley. But finding something to pair with that sweet, tangy tomato sauce is a tricky thing to get right.
When faced with dining dilemmas there are two wines that usually work: rosé and sparkling. These are pairing failsafes because of their fruitiness and freshness. Provence’s Sparkling Roseblood d’Estoublon combines both (£27, bottlesbygoedhuiswaddesdon.com) with a delightful red berry effervescence to buoy the beans.
Cream of Chicken Soup x Beaujolais Blanc
Technically, cream of tomato is the more popular choice but chicken comes a close second and, as it contains more protein, it’s a better option for “healthy” long life soups. Ideally you want a white wine with some stone fruits to compliment the chicken and some acidity to cut through the cream. Chateau d’Emeringes Beaujolais Villages Blanc 2024 (£11.50, The Wine Society) is unoaked, old vine chardonnay with zip, zest and elegance.
Tinned Tuna x Dry Riesling
Tinned fish is a brilliant option to get your proteins and omegas in, and while sardines are coasting a wellness trend right now, tuna is by far the most popular fish, selling more than all other tinned seafood options combined. Whether you go for olive oil or brine, it is a versatile household staple. Bring those fresh seafood flavours to the fore with a bright, crisp white wine. Yalumba Y Series Riesling (£12.50, Ocado) is a brilliant dry white with layered flavours and real citrus pep. The Y Series Sauvignon Blanc (£17.49, Tesco) is a reliable choice too.
Corned Beef x Valpolicella
I had to buy my first tin of corned beef to experiment with this. The salty, savoury taste requires a supple red wine, full of flavour and depth but light on tannins to ensure smooth fruit to balance the earthy beef. Cecilia Beretta Mizzole Valpolicella Superiore (£19.95, Corney & Barrow) is always a pleasure to drink, can be lightly chilled and turns this corned meat into a treat. Andy Burnham would be proud.