Pairings | Jumilla
I know I talked about ox cheek a couple of weeks ago (with nero d’avola) but here it is again in an even better combination with Jumilla at a lunch hosted by wine importers Morgenrot at Bar 44 in Bristol.
For the last couple of weeks The Telegraph has been running recipes from two of my favourite chefs, Sam and Sam Clark of Moro, the iconic Moorish recipe in Exmouth Market in London that I discover, to my amazement, is now 11 years old. Sam (the husband) is very into his wines, particularly sherry, so I'm suggesting Spanish wines for the pairings.
One of the tricky decisions to make when you’re serving a rich, winey stew is whether to go for a wine of equal weight or a lighter medium-bodied wine as a refreshing contrast.
Those of you who read the Guardian will have spotted that I’ve devoted this week’s column to independent wine merchants but here’s a slightly different business model from a firm called Dashing Wines which bills itself as offering ‘estate wines at everyday prices’.