Giant Pretzels with Assorted Mustards

This dish is from Episode 4 of This Food That Wine

Wine Suggestion: Pinot Noir

Yield: 6 large pretzels

Ingredients

• 6 large fresh soft pretzels, prepared
• 1 cup yellow ballpark mustard (250 ml)
• 1 cup Dijon mustard (250 ml)
• 1 cup hot grainy mustard (250 ml)

Directions

1. Place fresh soft pretzels into a large bowl or bread basket. Spoon yellow ballpark, Dijon & hot grainy mustards into small bowls for easy dipping.
2. Serve immediately.

Wine Pairing

Description: Pinot Noir can range from a light, crisp wine to a fuller, jammier style, depending on where the grapes are grown and the style in which the wine is made. New Zealand Pinot Noir tends to be light to medium in body with tart fruit flavours, and classic earthy, spicy notes that are typical of Pinot Noir.

Pairing: The tart, pungent flavour of the mustard is a tricky flavour to pair with wine. It’s important to find a wine that has enough flavour to not be overpowered, but it also needs lots of acidity to balance the tartness of the mustard. This Pinot Noir delivers in both areas, and the delicate strawberry flavour of the Pinot Noir also helps cut through the saltiness of the pretzel.

Wine suggestion: Try a Pinot Noir from Hawkes Bay or Marlborough regions of New Zealand