Pairings | Yquem

Tipsy cake, roast pineapple and Chateau d’Yquem

Tipsy cake, roast pineapple and Chateau d’Yquem

Let’s face it, I don’t get to drink Chateau d’Yquem every day so what else could last week’s match of the week be than this stellar pairing I had at Dinner at Heston Blumenthal?

When should you drink Yquem?

Not a question I normally have to trouble my head about, I admit but which was prompted by an extraordinary wine dinner I went to last week at The Don in St Swithin's Lane.

Does great wine need to be aged?

Does great wine need to be aged?

It’s been an article of faith as long as I’ve been writing about wine that you need to age the best wines in your cellar. We sniff at consumers who buy and crack open a first growth as unsophisticated but maybe they’re the ones who know best?

Cheese soufflé and old Sauternes

Cheese soufflé and old Sauternes

OK, OK. It wasn’t just *any* Sauternes but a bottle of 2003 Chateau d’Yquem and not just *any* old cheese soufflé but a Stinking Bishop double baked soufflé with hazelnuts and Comté sauce with pear, apple and ginger chutney

Scallop tartare and sauvignon blanc

Scallop tartare and sauvignon blanc

What on earth do you do when you have a line-up of some of the best wines in the world in front of you? Do you attempt to match them or reflect more the mood, the company and the time of year? Or, given that they're indisputably the hero of the occasion, do you just go with the sort of food the kitchen does well anyway?

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