Pairings | Gastropub

Roast turbot with wild mushrooms and white Minervois

Roast turbot with wild mushrooms and white Minervois

I spent last week in the Languedoc where we visit quite regularly so there weren’t many new food and wine discoveries to be made but I think the most thought-provoking match was a main course dish of roast turbot with girolles and a bottle of Château Cabezac 'Alice' 2008 from the Minervois I had at a restaurant in Agde called Le Bistrot d’Hervé.

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