Pairings | Pet nat

Beetroot and goat cheese macarons with a pet nat rosé

Beetroot and goat cheese macarons with a pet nat rosé

In a week of pretty amazing wine pairings (it’s not every day you get to taste five different vintages of Harlan Estate* over dinner) there was one really interesting match I wouldn’t have predicted - and that’s what this weekly slot is all about.

 Pet nat and pizza

Pet nat and pizza

I’ve been on a road trip visiting wineries in Kent for the last few days but the highlight from a food and wine pairing point of view was the pizza and pet nat combo we had at Westwell, a ‘low intervention’ (aka natural) wine producer just southwest of Canterbury.

My top drops in August

My top drops in August

I’ve not been sure what to do with this section since I moved most of my recommendations to my Substack newsletter Eat This, Drink That (which helps to support this website by the way if you feel inclined to take out a subscription).

Five reasons to buy a wine called Fizzy Bum Bum!

Five reasons to buy a wine called Fizzy Bum Bum!

It's not every wine shop that creates their own wine, let alone a natural wine called Fizzy Bum Bum. But Mike Boyne of the popular Bin Two in Padstow is no ordinary wine merchant. Here are his 5 reasons why you should buy it.

Smoked mackerel salad and 'ancestral' cider

Smoked mackerel salad and 'ancestral' cider

Last week was mainly about cider - I went to the Cider Salon in Bristol at the weekend where I enjoyed a succession of English ciders with a five course feast prepared by Native Vine.

Hunter’s Offshoot Sauvignon Blanc 2020

Hunter’s Offshoot Sauvignon Blanc 2020

With its pungent gooseberry and passionfruit flavours Marlborough sauvignon blanc is such a distinctive style that most people could pick it out with their eyes closed but this wine is a bit different

Salmon, apple, dill and cider

Salmon, apple, dill and cider

You’d think having come to Norway to judge the World Cheese Awards my pairing this week would involve cheese but we were tasting it in a competitive environment rather then enjoying it as part of a meal. And by the time we’d tasted 45 of them we were pretty well cheesed out.

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