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Pairings
Wines to match different pasta sauces
Posted on May 8 2013 at 07:00
As you might imagine it doesn’t make any difference what shape of pasta you’re dealing with, what counts with wine is the flavour of the sauce. There are too many to mention, but here are the main types you’re likely to come across.
Rabbit (or chicken) with spring vegetables and Viognier
Posted on April 9 2007 at 08:01
On Saturday I was in London’s Borough Market which was full of the most wonderful spring vegetables - artichokes, broad beans, peas and asparagus. It reminded me of a dish I normally make this time of year when we’re at our house in the Languedoc in southern France which is rabbit braised with spring vegetables and Viognier.
