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’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.