Pairings | Fillet of beef
This has been one of the most difficult weeks ever to pick my match of the week but this, by a whisker, was it.
Beef and red wine is a blindingly obvious match but it gets more interesting once you think about the cut and the way that it's cooked.
A student gathering is not the first place you’d think of finding a good wine pairing or, indeed, a drinkable wine at all but the talk I gave last week at the University of Bristol Wine Circle produced some great combinations.
Given that it’s been in the mid-30s in the Cape Winelands recently it’s not surprising the local prefer their beef cold rather than hot but that also requires a change of thinking - from full-bodied to lighter reds.
I found myself back in an old haunt last week - Peter Gordon’s The Providores in London’s Marylebone High Street. As the bar was crowded we went up to the restaurant and treated ourselves to the à la carte*