Match of the week
John Dory poached in red wine with Daniel Rion Nuits-St-Georges
It was hard to pick just one pairing from the stellar meal I had at Marcus Wareing in London last week but this combination of robustly cooked John Dory and 2005 Nuits-St-Georges from Domaine Daniel Rion was the most interesting, underlining that red wine can be just as good a partner for white fish as for meatier fish like tuna.
The dish also contained other elements that made it more red-wine friendly: two different kinds of mushrooms - scarlet elf cap mushrooms and new season morels - and smoked bacon and the fish skin was very crisp.
The wine, which was still tasting very youthful, provided an elegant contrast and fresh note of acidity to the rich-tasting dish.
The other standout pairings were a 2007 Alban Viognier from California with a starter of seared Scottish scallops, chard, celeriac, sorrel, and lemon curd (a combination that tasted much less bizarre than it sounds - the lemon curd merely provided a zesty lemon top note) and a stunning 2007 Umathum Scheurebe Trockenbeerenauslese from Austria with a dessert of Granny Smith apple crème, spiced brioche crisps, popcorn and salted caramel ice cream
I’ll be reviewing the restaurant shortly.
If you found this post useful and were happy to get the advice for free perhaps you'd think about donating towards the running costs of the site? You can find out how to do it here or to subscribe to our regular newsletter click here.