It was hard to pick just one pairing from the stellar meal I had at Marcus Wareing in London last week but this combination of robustly cooked John Dory and 2005 Nuits-St-Georges from Domaine Daniel Rion was the most interesting, underlining that red wine can be just as good a partner for white fish as for meatier fish like tuna.
A report on the fascinating food and wine matching workshop that was held at the International Pinot Noir Celebration in Oregon last month which revealed more about wine pairing techniques than you might guess from the title of the event.
It might seem bizarre turning to an American cookbook for a classic French recipe but this version from the Balthazar Cookbook is hard to beat.
If you happen to be an ardent Pinotphile, as I am, an invitation to the annual International Pinot Noir Celebration (IPNC) is of the same order as an invitation to a lock-in at the sweetie shop. For an entire weekend every July, hundreds of Pinot lovers, professionals and amateurs alike, throng the Linfield College Campus in the heart of Oregon’s Willamette Valley in order to talk about Pinot Noir – and taste it – with the men and women who make it.
Lucy Bridgers reports on an elegant dinner matching different vintages of Domaine de l’Arlot burgundy with a seasonal spring menu