Match of the week | Crab tian and premier cru Chablis

Match of the week

Crab tian and premier cru Chablis

I went to a very posh lunch at Fortnum & Mason last week (about which more to follow) which has to be the most festive place in London. If you’re in the vicinity this week make sure you check out their Christmas decorations department on the first floor. And don't miss the spectacularly expensive crackers! (I was told the £1000 boxes had already sold out.)

Anyway, we were upstairs in the boardroom where we dined on crab tian and venison Wellington (wrapped in mushrooms and pastry). The venison was paired very successfully with Fortnum’s Pauillac but it was the crab that to my mind was the even better match with their own label Chablis 1er Cru - a classic combination but none the worse for that.

As I’ve mentioned this week in the Guardian, Chablis isn’t the best match for turkey but it’s great with any Christmas shellfish. The 2010 vintage is showing well now and there are plenty of good offers around - see my column for a couple of suggestions.

We also drank Fortnum’s own rich, toasty 2002 vintage champagne which is made by Louis Roederer and fantastically good for the money (£37.50). Not so good with this way of preparing crab, though (too sweet). Chablis is the winner.

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