Pairings | Anjou
None of you, I’m sure, can have failed to notice just how many different bottles of rosé are now available on the average supermarket shelf. From being purely a summer wine there are now rosés for almost every type of food and occasion.
By paté I’m thinking of what wines to drink with rough country patés and terrines like a paté de campagne rather than fish patés or vegetarian patés which I’ll tackle separately. The sort that you might take on a picnic or eat in a wine bar.
Last week we spent 24 hours in Cheltenham, mainly to eat at Le Champignon Sauvage about which I’ll be posting a review tomorrow. We also had lunch at a pub/bistro I’d heard good things about called the Royal Well Tavern which has this year been awarded a Michelin Bib Gourmand and recently picked up a glowing review from the Observer’s restaurant critic, Jay Rayner
It's always difficult to decide what to drink with soup - one liquid with another never seems quite right as I've remarked before - but the thicker the soup is the easier it is.
London's most luxurious wine shop by far Hedonism looks as if it's the kind of place you'd need to take out a mortgage to buy a case. Fortunately appearances deceive . . .
I’ll be doing a major round-up on my trip to Provence next week buthere are a few more thoughts on matching rosé and food, an update of mylast overview
Last night I went back to The Greenhouse for the first time since its revamp, for dinner with its owner Marlon Abela and his head wine buyer Jean-Marc Heurlière.
I’ve thought for a while that Scandinavian food is on the way up so am not surprised to find another new cookbook on the subject from Trina Hahnemann who Telegraph cookery writer Xanthe Clay dubs ‘Denmark’s answer to Nigella’ in the paper today.