Pairings | Southern Italian
Aubergine - or eggplant as it’s called in the US - doesn’t have a strong flavour of its own but tends to enrich any dish in which it’s included especially when baked with tomatoes and cheese.
Tomatoes are generally held to be a problem for wine but as Jane McQuitty robustly puts it in The Times today - nonsense!
A really robust pasta dish from my book Cooking with Wine - perfect for cold weather eating. The wine gives a richer, more warming flavour than the usual tomato-based sauce.
I was reminded just how spectacularly, unexpectedly good southern Italian whites can be by a Slow Food wine dinner the other night at Flâneur to celebrate the publication of the English edition of their restaurant guide Osterie & Locande d’Italia. It was hosted by Feudi di San Gregorio, the iconic winery from Campania whose wines I haven’t tried for a while.
Those of you who have followed me for a while will know I’m not a great fan of Naked Wines but occasionally they come up with a corker that almost tempts me to sign up as an ‘Angel'.