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Pairings

Pairings

Champagne Agrapart grand cru blanc de blancs ‘Terroirs’ extra brut

Champagne Agrapart grand cru blanc de blancs ‘Terroirs’ extra brut

We’ve got so used to thinking of champagne in terms of big brand names it’s easy to forget that it’s a subtle and complex wine, a fact of which I was reminded by a small tasting of Agrapart champagnes put on by the Bristol-based importer Vine Trail this week.

Mackerel pasty and Gusbourne Blanc de Blancs 2006

Mackerel pasty and Gusbourne Blanc de Blancs 2006

This actually wasn't the dish with which I drank this brilliant new sparkling wine at Rocksalt in Folkestone last week - I'd unfortunately finished my glass by then - but it would certainly have been a knockout wine pairing.

Twice-baked goats' cheese soufflés

A classic starter from the ‘70’s but one that our customers seem to enjoy every bit as much today. This version originally came from a book called Take Twelve Cooks and was one of Pru Leith’s recipes. However Stephen Bull attributes it to Peter Kromberg of Le Soufflé at the Intercontinental who was also featured in the book . . .

What to drink with peashoots?

Peashoots exemplify the delicate flavours of spring as Hugh Fearnley Whittingstall persuasively argues in the Guardian today. How do you find a wine that won’t overwhelm them?

Wines to match wild salmon

Forget for the moment my often-advocated match of chilled red wine with salmon, if you’re lucky enough to get your hands on a wild fish it deserves one of your best whites. Here are my suggested matches for Mark Hix’ recipes in the Independent today:

4 good types of wine to pair with fish pie

4 good types of wine to pair with fish pie

Assuming it’s made conventionally with a white sauce and mashed potato topping fish pie is a relatively straightforward dish to match. Almost any smooth dry white wine will do.

Scrambled eggs and sparkling wine

Scrambled eggs and sparkling wine

If your New Year breakfast today includes eggs, especially brunch-type dishes such as scrambled eggs with smoked salmon or eggs benedict there’s no better partner than Champagne or other dry sparkling wine.

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