Match of the week
Dry German riesling and cured salmon
Cured - or marinated - salmon is something you’ll find on a lot of menus these days but what’s the best wine to drink with it?
I hit on a great match at an excellent new pop-up wine bar called Corkage in Bath last week with a bottle of 2013 Weingut Winter Riesling from the Rheinhessen. At 12.5% it’s higher in alcohol than many German rieslings so dry and powerful enough to handle the cure without losing its own crisp citrus and passionfruit character. (It also went well with another starter of crab and egg on toast.)
I liked Corkage which is up the far end of Walcot Street if you’re wondering. It’s got a small but well-chosen selection of wines, some of which they import directly, a short menu of well-priced food, and it's really cosy and friendly. They’re there at the moment for 3 months - hopefully they’ll stay longer.
You can also buy the riesling to take away from Corkage. It's also stocked by Bottle Apostle at £12.60, £13 from the Good Wine Shop and £13.99 from the Oxford Wine Company.
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