Pairings | Offal
Faggots with onion gravy and Mas Belles Eaux Vieux Carignan
Faggots, which are basically a rather gamey British meatball made with pork belly and offal, are a bit of an acquired taste along the lines of the French sausage andouillette but well made, as they are when supplied by our local butcher, they can be very tasty. They need to be accompanied by onion gravy which normally leads one in the direction of a robust ale but the other night we had them with a bottle of Mas Belles Eaux Vieux Carignan 2006 which actually worked very well.
Lambs sweetbreads with girolles and Louis Roederer Rich Champagne
It’s a bit of a long story. A customer of my friends Stephen and Judy Markwick who own the Bristol restaurant Culinaria wanted to track down some Louis Roederer Rich and I helped him find it. He wanted me to share a bottle with him as a reward which was totally unnecessary but a gesture it seemed churlish to refuse. (Or that's my excuse anyway!)
Grilled ox tongue with radishes and Mr Thirsty vin de soif
As soon as I heard Will Lander of The Quality Chop House and Portland had opened a new restaurant, Clipstone, I couldn’t wait to check it out - and I wasn’t disappointed.
Foie gras and Sauternes
While I no longer eat foie gras myself (as explained here) for the French there is no other way to celebrate the réveillon, or New Year’s Eve.
Calves' liver and Marcillac
One of the pleasures of the huge clearing and putting away operation at our new French home is the discovery of forgotten bottles. The other day it was a Marcillac from Domaine Laurens which went incredibly well with that night’s supper of seared calves’ liver.
Calf's kidney and Côte Rôtie
My match of the week for last week has to come from the sublime WIMPS lunch I had at the Ledbury which members can read about here. It was hard to decide which the best pairing was but I think the calf’s kidney and 1998 Gilles Barge Côte Rôtie just shaved it.
Beef tongue and dry oloroso sherry
I’ve been sitting on this pairing (not literally) for a couple of weeks now but thought I’d bring it out for Sherry Week so you can try something like it yourself
Lamb with Nebbiolo d’Alba
For some reason I always think of beef with nebbiolo and other wines like Bordeaux and rioja with lamb but this combination at one of Bristol’s best restaurants Bulrush the other night was stunning.