Pairings | Côtes du Rhône Villages
I always think it’s misleading to describe pork as a ‘white meat’. Strictly that's accurate, I suppose, but ‘whiteness’ somehow seems to suggest lack of flavour.
We Brits have always had a reputation for liking our wines old and our game high but times have changed. Today the key factor in matching game tends to be not how ‘gamey’ it is but how it’s cooked and what is served with it.
People in the wine trade often talk about ‘food friendly wines’, a term so vague you might wonder what on earth it means. Surely all wines are designed to go with food? Is it supposed to be a criticism or a compliment?
I was overwhelmed with good wine pairings last week but given that quite a few were similar to ones I’ve written about before I’m making this my star match.