Piggie burger and Pinot Noir

Pigs and Pinot is a well established combination that is the focus of an annual celebration at Charlie Palmer’s Dry Creek Kitchen at the Hotel Healdsburg and after reminding myself of the combination last week at Daniel Boulud’s new London outpost Bar Boulud I can see why.

I had his famous ‘Piggie Burger’, a conventional burger topped with pulled pork in a cheddar crusted bun with a glass of soft velvety Austrian Pinot Noir Kurzberg 2007 from Nittnaus and it was perfect. It would also have worked, had I had a glass earlier, with the splendid range of charcuterie that is a feature of the restaurant. (As it was I had a classic Pinot Blanc from Henri Bouges which worked perfectly well.)

At the moment they don’t have the wine flights the New York counterpart has but hopefully that will follow.