Pairings | Anchovy
Food and wine writer Marc Millon recounts a memorable celebration of the new vintage last week with his Piemontese winemaker friends
Anchovies are supposed to be tricky with wine but I pretty well always find that rosé hits the spot.
I’m beginning to wonder if there’s anything manzanilla doesn’t pair with - or fino, come to that. Of course, there is but both sherries do seem to be brilliant at dealing with the tricky customers of the culinary world, especially pungent salty ones like anchovies and capers.
What pairing can I possibly I pick from a trip to San Sebastian, the most gastronomic city in Spain, possibly even in Europe?