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.

You can see my full account of the meal on my Food & Wine Finds blog here. The mackerel pasty - a combination of mackerel and pork sausage meat - might sound weird but was surprisingly light, savoury and absolutely delicious.

By then we'd moved on to a carafe of Birgit Eichinger Hasel Grüner Veltliner but to tell the truth the Gusbourne, a new sparkling wine which comes from a vineyard just five miles away from the restaurant in Kent, would have been a better match. (Fizz is generally a good call with pastry and fish.)

It was an interesting wine - softer and richer than a comparable Champagne. It won a silver medal in this year's IWSC competition - a considerable coup from a new wine producer. You can buy it direct off their website for £24.99 a bottle.

Other good matches would have been a best bitter or a medium dry cider. Or even a perry.