Pairings
Biodynamic food and wine matching
Last year I was party to a presentation at the recently-opened Norwegian Gastronomic Institute to the Vinmonopolet (state wine monopoly) buying teams by winemaker Nicolas Joly of France where he explained his approach to biodynamic winegrowing.
Pairing Indian food with the biodynamic wines of Bonny Doon
I have to confess I found it pretty hard to concentrate on the finer nuances of the food and wine combinations at the recent Cinnamon Club dinner. But when the speaker is the discursive Randall Grahm of Bonny Doon and you're sitting next to him that's no great surprise. Before the meal had even started we were into Kierkegaard and a vigorous discussion of terroir in the bar below over our glasses of Vin Gris de Cigare (a typically unorthodox full-bodied rosé based on Grenache, Cinsault and Roussanne).
