Match of the week
Kohlrabi with fig leaf oil and English sparkling wine
A really fascinating pairing from a wine dinner at Skye Gyngell’s restaurant, Spring in collaboration with Domaine Hugo (and their vegetable supplier Fern Verrow)
Domaine Hugo is a Wiltshire based producer - the French name refers back to the time its owner Hugo Stewart was making wine in the Languedoc as Les Clos Perdus. He and his winemaker Daniel Ham make mainly sparkling wine from classic champagne grape varieties but in a natural, low-intervention style.
The wine that was paired with this dish was a rich, almost floral, sparkling brut nature without any added dosage but ripe enough to have just a touch of honey - the element that chimed in perfectly with the fig leaf oil drizzling the plate.
it was a surprise as the dish - which was sensational - was all about the salt-baked kohlrabi and the herbs - but fig leaves have an exotic scent with which the wine chimed in perfectly. Figs and honey - it makes sense when you think about it but it was a very clever, intuitive pairing from Skye.
You can buy the wine, which is unfortunately not cheap, as it’s made in tiny quantities, from the Good Wine Shop for £54 but it is extraordinary. There are links to other stockists on the Domaine Hugo website
More wine dinners are planned at Spring so it would be worth signing up to their mailing list to be kept informed.
I attended the dinner as a guest of the restaurant
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