Match of the week
British pepper salami and Morgon
Usually this feature focusses on less familiar wine pairings but sometimes you can’t beat a tried and trusted combination.
This was at a British charcuterie and wine event organised by Cannon & Cannon and wine supplier Jascots (who are, by the way, a sponsor of this site and asked me along but didn’t ask me to write about it).
The wine - a really delicous 2010 Morgon Côte de Py Beaujolais from Grange-Cochard - went pretty well with all the salamis, in fact, but I particularly liked it with two that were made in London: an excellent fennel and pepper salami from former chef Hugo Jeffreys of Blackhand Foods in Hackney and a finely sliced saucisson sec from Cobble Lane Cured in Islington.
It also goes to show that just as we compete with the French on the cheese front these days we can also make excellent charcuterie - or 'British cured and fermented meats' as we must apparently call them. Whatever. They’re great and so is the Morgon match.
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