Pairings | Brandade

A spring lunch for 4

A spring lunch for 4

Although it's still a bit nippy at night, the blossom is out, it feels like spring and the clocks are going forward in the UK this weekend. So here's a light lunch to enjoy with a couple of friends that has a touch of spring about it but still includes a warming stew.

Mackerel and artichokes with Mademoiselle rosé

Mackerel and artichokes with Mademoiselle rosé

As I’ve been down in the Languedoc for the past week most of my food and wine combinations have been classic. Picpoul and oysters (always great), a rich grenache/syrah/mourvedre blend called Cascaillou* with a beef daube (spot on) and my wine of the week, Mas des Chimères Oeillade (a cinsault) with grilled lamb and herbs.

Anchoïade and manzanilla

Anchoïade and manzanilla

I’m beginning to wonder if there’s anything manzanilla doesn’t pair with - or fino, come to that. Of course, there is but both sherries do seem to be brilliant at dealing with the tricky customers of the culinary world, especially pungent salty ones like anchovies and capers.

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