Folonari and Jean-Piquant: A fresh and colourful pairing

Summer is finally showing its sunny face! Warmer weather makes you want to meet up with friends to enjoy some light fare and lighthearted laughs, glass in hand. Today’s menu: a slightly spicy ceviche that elevates the qualities of the Folonari Pinot Grigio Léger 2023, a delectably refreshing white wine.

An ode to the lightness of summer

The Folonari Pinot Grigio Léger 2023 features a pale yellow hue, a fruity aroma and a bright, balanced flavour with floral notes. What sets this wine—made in the Oltrepò Pavese region of Lombardy, Italy—apart from other whites in its category is an alcohol content of just 9%—yet there’s no compromise on deliciousness. 

The reason for this is that the grapes are harvested earlier—about two weeks sooner than usual—which makes the fruit less sweet, so there’s less sugar to turn into alcohol during fermentation. The winemaking process also comes into play. The aromatic freshness is preserved thanks to a grape-treading technique that ensures minimal exposure to oxygen and a pressing technique that leaves out maceration. To obtain a naturally low ABV, the product is fermented slowly at a very low temperature and stored in stainless steel tanks until it’s ready to be bottled. The result is a fantastic lower-alcohol option that’s high in flavour!

Share the heat

Ready for some good eats? Jean-Philippe Béland, aka Jean-Piquant, crafted a super summery ceviche recipe that pairs perfectly with this Pinot Grigio. The zesty lime, sweet mango, herbaceous cilantro, creamy avocado, and spicy serrano pepper come together to deliver a complete flavour bomb. “The spiciness creates a contrast with the freshness of the wine without overpowering it. The mango echoes the fruitiness of the Pinot Grigio and brings balance to the acidity and heat in the dish,” he explained.

What inspired Jean-Piquant above all was wanting to spend time in good company sharing food made from high-quality ingredients. The words he used to describe his recipe are a testament to that ethos: simple, fresh, yummy and crowd-pleasing. Served with corn chips for scooping, the dish is meant to be enjoyed al fresco on a patio with your favourite people.

“I wanted something that’s fun to share and that you can whip up in a snap. You can make ceviche ahead of time. You don’t have to slave over a five-course meal in the kitchen while your guests are all outside. Just set it on the table and let everyone dig in.”

What’s more, you don’t even have to turn on the stove. It’s perfectly in keeping with Jean-Piquant’s cooking philosophy where simplicity is king. He also shared a few other pairing ideas: chicken satay and fish tacos cooked on the BBQ topped with a spicy sauce and fruit salsa. It’s no surprise that a man named Jean-Piquant would suggest dishes with a bit of a kick, but it’s worth noting that spicy food is an ideal accompaniment to wine with low residual sugar, such as Folonari’s Pinot Grigio. That’s because the spices make it taste less sweet and, conversely, the sugar in the wine mitigates the heat in spicy food. The lower alcohol content also adds less fuel to the peppers’ fire.

A dash of humour in the kitchen

Behind Jean-Piquant’s dry sense of humour lies a true passion for food. After studying film and photography, he got into cooking during the pandemic and started creating funny little videos. He believes that when you’re self-taught, it’s easy to be self-deprecating: “I’m not a real chef, so I like to roast my own cooking.” His mantra is “if I can cook, anyone can cook.” That’s why he isn’t afraid to dive in and experiment with new recipes, inspiring viewers to do the same. He adopted a blasé persona because “there’s something funny about a cook who doesn’t seem like he wants to cook.” And “seem” is the key word, because behind the scenes, he adores what he does. His approach is clearly a hit with his audience—he cracks you up and makes you want to don an apron! 

In partnership with Folonari

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