Match of the week
Pork and pistachio terrine and old vine Brouilly
This isn’t the first time I’ve remarked how well Beaujolais pairs with a terrine but sometimes it’s worth being reminded what really, really works. And both were particularly good in this case - as indeed you’d expect at one of London’s best wine bars, Noble Rot.
The wine was a 2015 Domaine de la Grand’Cour Brouilly Cuvée Vieilles Vignes from Jean Louis Dutraive that reminded us just how great gamay (the grape from which Beaujolais is produced) can be. Beautiful, pure - but not in the least bubblegummy - fruit, quaffable but elegant and well structured despite quite a hefty level (for Beaujolais) of alcohol (14.5%)
And the terrine was the sort of rustic recipe you used to routinely find in French bistros but now all too seldom do. The only aspect of the presentation I’d quibble with was that it came with a generous dollop of onion marmalade which would have taken the edge off any accompanying wine and did no favours to the Brouilly. But 'chapeau' for the properly good sourdough toast.
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