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Pairings
Apple tatin and sparkling perry
Posted on April 4 2011 at 18:25
The surprise match of the natural wine dinner I went to last week at Bar Battu was not a wine but a perry - 'sydriculteur' Eric Bordelet's sparkling Poire Granit.
Cru classé Bordeaux and rack of lamb
Posted on May 24 2010 at 22:29
Just as last week’s match of the week was a classic - so is this week’s: the main course we had at Oliver Peyton’s National Gallery Café at a dinner to celebrate the 50th anniversary of the Circle of Wine Writers.
Which foods work best with tawny port?
Posted on November 26 2012 at 13:52
We rarely think of tawny port as a flexible partner for food. We serve it with stilton, obviously and with hard cheeses like cheddar, with nuts and dried fruits and over Christmas with fruit cake and mince pies but that’s usually as far as it goes.
