Pairings | Crozes-Hermitage
As with most foods, the best wine pairing with pork depends how the pork is cooked, and what it’s served with.
Now that autumn is firmly upon us it's time to head for the kitchen and knock up a rich beef stew or casserole and leave it simmering for hours.
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.
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.
Wine writer Stuart Walton casts a sceptical eye over accepted wisdom:
As many will be celebrating both Bonfire Night and British Sausage Week this weekend there’s a fair chance that you’ll be eating bangers of some kind, so what’s the best pairing?
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.
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?
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