Pairings | Zibibbo

Bread and butter pudding with apricots and passito di Pantelleria

Bread and butter pudding with apricots and passito di Pantelleria

It’s tough to pick out just one wine match for from the dinner I had at Belmond Le Manoir aux Quat’ Saisons last week but I’m going for this sophisticated twist on a classic English pudding from chef Paul Heathcote which was paired with a passito dessert wine from the island of Pantelleria

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