Match of the week | Cecina (cured beef) and Mencia

Match of the week

Cecina (cured beef) and Mencia

Last week I was in Galicia (for three days. Without my suitcase. Thankyou Easyjet) visiting the denominations of Valdeorras and Bierzo where the star red grape is Mencia. (For years I got them confused periodically thinking the grape was Bierzo and the region Mencia but I’ve finally got it straight.)

Anyway Mencia is the most fabulously food-friendly wine, especially when it’s young and vibrant. More full-bodied (though less refined) than burgundy, riper than cabernet franc, to which it’s often likened the most helpful comparison I think is with Beaujolais which has a similar juiciness when young but can also be quite a weighty wine.

It’s particularly good with all things porky - and beefy, as I discovered from this pairing with some wonderful, home-cured, home-smoked thinly sliced beef called cecina* which was just insanely delicious. I now suffer from cecina withdrawal symptoms.

This particular combination was with Pittacum’s fresh, slightly funky (it’s organic) 2014 Petit Pittacum which is stocked by Les Caves de Pyrène at £9.10, L’Art du Vin at £11.40, and by Joseph Barnes at £11.66. A real match made in heaven. It would also be great for a barbecue.

* you can read more about cecina here

If you found this post helpful and would like to support the website which is free to use it would be great if you'd make a donation towards its running costs or sign up to my regular Substack newsletter Eat This, Drink That for extra benefits.

CONTRIBUTE HERE

You may also enjoy …

Comments: 0 (Add)

Recent posts …

About FionaAbout FionaEvents and appearancesEvents and appearancesWork with meWork with me
Loading