Pairings | Corbières
Now that winter is firmly upon us it's time to head for the kitchen and knock up a rich beef stew or casserole and leave it simmering for hours.
Most of this past week has been spent in Paris where almost every wine match is a good one. There’s been a lot of Beaujolais - and other Gamay - drinking and a fair amount of crisp dry whites such as Aligoté - but the pairing I’m going to pick is a Syrah I didn’t know with a stonking great plateful of braised rabbit at the legendary Baratin.
What bottle should you take to dinner with friends? It’s a tricky one. You want something that doesn’t break the bank but will impress. Cheap bordeaux and burgundy are dodgy. Barefoot and Blossom Hill brand you as a cheapskate