Being Easter it’s not surprising that there’s a focus on chocolate in the press today though I’m not sure how many of us would be bold enough to serve venison with chocolate sauce to our nearest and dearest as Mark Hix has done in the Independent today.
Although stollen is a little bit lighter than the classic British Christmas baking some of the pairings I suggested with mince pies (like sweet sherry and tawny port) will work too . . .
We automatically think of matching wine and cheese or beer and cheese but there are many drinks that work just as well and can give a real ‘wow factor’ to your cheeseboard.