Pairings | Bagna cauda
If you're an anchovy lover you'll probably go ahead and eat them whatever wine you're drinking but being both salty and fishy they certainly go with some better than others.
Food and wine writer Marc Millon recounts a memorable celebration of the new vintage last week with his Piemontese winemaker friends
I could have chosen any one of the pairings at the ‘An A to Z di Vini Divini’ wine dinner at Bocca di Lupo last week as my match of the week but this is one of the most useful ones as bagna cauda, an anchovy, garlic and olive oil dip with raw vegetables isn’t the easiest dish to pair.
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.