An hour and a half on matching fine wine and chocolate and every pairing a winner? Impossible I would have said. But in the experienced hands of Roberto Bava, not only a winemaker but the President of the Italian chocolate society, the Compagnia del Ciccolatto, the tasting ran as smoothly as clockwork.
As a chef friend who recently took over a farm had some geese to get rid of we had goose for our main Christmas meal this year - stuffed somewhat improbably with hay (long story. Not such a good idea!)
There’s one wine that’s invariably recommended as a pairing for duck and that is Pinot Noir but of course duck, like any other meat, can be cooked in different ways. How does that affect the match?
If you’ve decided to serve goose rather than turkey this Christmas you’ve already opted to be adventurous. So you could arguably be adventurous about your choice of drink too.
If you think of the ingredients that show off a great wine mushrooms would have to be near the top of the list. Possessed of the sexy ingredient umami - the intensely savoury taste identified by the Japanese, they flatter and act as the perfect foil for wines as disparate as vintage Champagne, Pinot Noir and Cabernet Sauvignon.
Vermouth probably isn't the first thing you would think of pairing with cheese but this combination I enjoyed at our local wine bistro Flinty Red in Bristol the other night was just dazzling.
The last few days I’ve been eating and drinking my way around Piedmont - the perfect time of year as the region’s fabled white truffles are in season.