Match of the week
Bacchus and chilli
The most surprising wine pairing discovery of the year so far is that England’s Bacchus is remarkably good with chilli
I had one (the award-winning New Hall Bacchus Fumé) with kimchi the other day and thought it must be a fluke as Bacchus is generally quite low in alcohol and it seemed unlikely it would stand up to such punchy flavours but last week I tried another one - the 2020 Dillions Vineyard Bacchus from Sussex - with the first course of an amazing seafood feast from Ixta Belfrage of spicy cassava crisps, radishes and a zesty lime mayo and it was perfect.
To be fair the back label on the Dillions Bacchus does suggest Asian food as a pairing so they’re onto it too.
Why? I guess it’s because with its bright citrus and passionfruit flavours Bacchus is quite similar to sauvignon blanc which would be another go-to with these kind of flavours but I always think the image of Bacchus is rather genteel, perfect for English summer food like my other suggestions here. Turns out you don’t have to treat it that gingerly
PS Also in the photograph was a hibiscus, strawberry and lime agua fresca which of course matched the cassava chips and dip too
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