Pairings | Crozes-Hermitage

Braised Manx Loaghtan mutton and Crozes-Hermitage

Braised Manx Loaghtan mutton and Crozes-Hermitage

Last Friday I attended the Soil Association annual Organic Awards lunch at Bordeaux Quay in Bristol. The menu was based on the winning ingredients which in the case of the main course was Langley Chase organic mutton served with chard and spelt risotto.

Crozes-Hermitage, Les Galets Domaine des Hauts Chassis  2011

Crozes-Hermitage, Les Galets Domaine des Hauts Chassis 2011

I’ve a bit of a weakness for the Rhône but was really blown away by this amazing Crozes I tasted at the Berry Bros & Rudd tasting this week - part of their Rhône sale which lasts until November 10th.

Pigeon 'tagine' with Jaboulet Ainé Hermitage La Chapelle 1994

Pigeon 'tagine' with Jaboulet Ainé Hermitage La Chapelle 1994

I came across this pairing at Chris and Jeff Galvin’s newly opened Galvin La Chapelle in Spitalfields in the City where they have a vertical of vintages, some of which are available by the glass. As I observed in my review on decanter.com it’s not a cheap option but if you’ve never tasted an old vintage of Hermitage la Chapelle here’s a chance to do so.

Pithivier of pigeon with Hermitage jus and 2011 Château Plaisance, Fronton

Pithivier of pigeon with Hermitage jus and 2011 Château Plaisance, Fronton

Matching a rich dish like pigeon with wine is quite challenging, especially if you serve it with an intense jus like this one so should you go for something equally rich or a refreshing contrast?

Duck tagine and Moscatel

Duck tagine and Moscatel

I certainly feel duck’s status as one of the best ingredients to pair with wine has been enhanced by this week’s match of the week

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