Pairings | Brighton
The new generation of Portuguese wines deserves greater attention from consumers and restaurant buyers alike. While successive waves of wine commentators have celebrated the broad spectrum of original flavours and styles the country’s renascent industry is producing, they remain too little explored. What’s more, compared to the big, clunking fist of much Australian Shiraz, or the twacky, juicy-fruit quality of many a New Zealand Sauvignon, they are demonstrably food-friendly wines.
I had a great day in Brighton yesterday on an occasional gig I do for the Discover the Origin campaign talking about (and tasting) Burgundy, Douro wines, port, parma ham and parmesan. So not exactly a hard day at the office . . .
The mark of a ‘good ‘critic, my dad always used to say, is that you agree with them. This certainly applies in the case of the Guardian’s Marina O’Loughlin whose view of what makes a great meal (good simple food, lack of pretention) I totally sign up to.