Match of the week
Thai green curry and English rosé
Those of you who follow the site closely might have noticed the Match of the Week slot had disappeared. Because I was no longer travelling and eating out I thought what I was drinking with what would be of little interest and that you probably wouldn’t be able to get hold of the bottles I was writing about anyway
How wrong I was!
In fact the limitation of choice has actually sparked a burst of creativity among you all judging by what I’ve seen on Twitter and our own Matching Food and Wine Facebook group* too. And people are digging out many of their most treasured bottles to enjoy with food to match - a tactic for dealing with the lockdown of which I heartily approve
So this week’s pairing is one of those rare partnerships when the wine and the food both rise to greater heights. The dish was a Thai green prawn curry I made with one of the cook-in sauces I’d been sent to try by The Fresh Sauce Co about whom you can read in our 5 reasons slot and the wine an English pinot noir rosé I’d been tasting from Dunleavy vineyards.
Now rosé, I know, is pretty good at handling spice (I also like it with Indian food) but this was a) very dry and b) only 11.5%, too light you would think to stand up to a really punchy green curry sauce. But it not only survived but blossomed, the curry miraculously accentuating its very pretty fruit.
So on the basis of this I’m reckoning most Provence rosés would go with a Thai green curry too but if you want to support English producers you can buy Dunleavy’s rosé for £12.95 with free delivery if you buy 6 or more bottles.
* do join and share what you’re eating and drinking
For other rosé pairings check out The Best Food Pairings for rosé
Image ©iblinova on Adobe Stock cos my late night shot really was tooo dark and blurry and I'd chucked inauthentic broccoli and peas into my curry!
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