Match of the week
Turbot paired with white Chateauneuf-du-Pape
This week I’ve been celebrating a big birthday with some extravagant feasting including a sublime dinner on the night at my son’s restaurant Hawksmoor Borough. (Well, you might as well keep it in the family!)
There was - of course - some magnificent beef - from my good pal Pete Hannan of the Meat Merchant and some terrific reds to go with it including a beautiful Conti Costanti Brunello, a Barbera from Guasti Clementi and a magnum of Chateau de Beaucastel Chateauneuf du Pape (excuse lack of vintage information but it *was* my birthday) but the pairing that really stood out for me was a 2016 white Chateauneuf-du-Pape from Chateau La Nerthe which we drank with the turbot. (You can read about the estate which is farmed organically here.)
Turbot is a meaty fish that suits a rich-full flavoured white but that was accentuated by it being served with crispy chicken skin (yes, as good as it sounds!) and chicken jus which made the match even more sublime.
For other turbot matches see The Best Wine Matches for Turbot
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