Match of the week
Roast partridge and Pinot Noir
I’ve already suggested pinot noir as a good pairing for partridge so it was good to find the recommendation vindicated at lunch with Carolyn Martin of Creation Wines at 67 Pall Mall last week.
We’d already tasted our way through their latest releases and I’d earmarked the partridge on the strength of their still very youthful but delicious 2016 Art of Pinot Noir. Interestingly it tasted much smoother and more mellow with the bird - a reflection of how it will round out as it ages.
I also liked the Art of Chardonnay with the dish which worked largely because there was a layer of creamed sweetcorn under the bird and some roasted squash on the side - two ingredients that pair really well with chardonnay
We also had a very interesting tasting of different herbs and flowers with the wines - Martin has done pioneering work on matching flowers and wine which forms the basis for one of the many wine and food tastings at her and her husband Jean-Claude's Hemel-en-Aarde winery. It’s prompted me to start putting down my own thoughts on matching wine and herbs which I’ll post shortly.
For other pairing options with partridge see
I ate at 67 Pall Mall as a guest of Creation Wines
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