I always think it’s misleading to describe pork as a ‘white meat’. Strictly that's accurate, I suppose, but ‘whiteness’ somehow seems to suggest lack of flavour. Although that’s still true of much mass-produced pork there’s far more rare breed pork around these days which has a great deal of character.
We Brits have always had a reputation for liking our wines old and our game high but times have changed. Today the key factor in matching game tends to be not how ‘gamey’ it is but how it’s cooked and what is served with it.
A fabulous dinner-party dessert from Sybil Kapoor's lovely new book National Trust - Simply Baking. "Soft-baked meringues make a gorgeous pudding in the early autumn, especially when topped with cider-poached fruit and apple brandy cream."
If culture and ‘terroir’ are a basis for deciding which drinks bestmatch a particular cuisine then beer must have a strong claim to bepaired with Scandinavian food.
Even if you don’t go out wassailing over the next few days there’s no reason why you can’t throw an impromptu wassail party at home if you have an apple tree in your garden. Or even if you don’t . . .