Match of the week

Apple tatin and sparkling perry

Posted by Fiona Beckett (Google+) on April 4 2011 at 18:25

The surprise match of the natural wine dinner I went to last week at Bar Battu was not a wine but a perry - 'sydriculteur' Eric Bordelet's sparkling Poire Granit.

You'd have thought that such a light drink (it's only 3.5%) wouldn't stand up to such a sweet dessert - especially one served with a Calvados-flavoured crème fraîche but in fact it made a deliciously refreshing counterpoint after quite a rich main course of duck.

Apparently Bordelet, who used to be sommelier to three Michelin starred chef, Alain Passard and rather quaintly describes himself as a pomologue and a poirologue, often serves it with pan-fried scallops according to stockist The Smiling Grape Company which sells it for £18.99 (so not cheap). They reckon it would also work well with goat’s cheese.

If you found this post helpful and would like to support the website and keep it free for everyone to use it would be great if you could make a donation towards its running costs.

And for more hot tips and recommendations check out my Substack Eat This, Drink That, Live Well.