Match of the week
Sticky toffee pudding and 20 year old tawny port
One of the most exciting projects I’ve worked on this year is to collaborate on the wine list at Gridiron, a new restaurant from my pal Richard Turner of Hawksmoor, Meatopia and Pitt Cue fame.
Together with sommelier Lucy Ward I’ve tried to create a list that’s full of delicious rather than daunting wines divided up by style so you can easily recognise the type of wine you like or which will work with the type of food you’ve ordered.
It’s a combination of familiar names like Chablis and Chateauneuf-du-Pape and more adventurous options (such as a Canadian Gamay) but all - we hope - are wines that will make you smile.
Anyway back to this week’s match which was one we enjoyed at our opening dinner last week - the restaurant’s sticky toffee pudding which comes with a salted caramel sauce and with which we paired Quinta de la Rosa 20 year old tawny port. I'm a bit obsessed with this combination as you can see from this post a few weeks ago when I was in the Douro but the salted caramel added another dimension.
You may also find this longer post useful:
Also for other pairings with STP
Gridiron is at the Como Metropolitan hotel in Mayfair.
Disclosure: Obviously I’ve been working with Gridiron but they haven’t asked me or paid me to write this post!
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