Pairings | Marcillac
As with most foods, the best wine pairing with pork depends how the pork is cooked, and what it’s served with.
Anyone who has a passing knowledge of cassoulet will know that there are hotly disputed arguments about what constitutes the authentic version. But whichever way you make it it’s a substantial dish.
Having spent a few days in the Auvergne recently and eaten more than my fair share of Saint Nectaire cheese with a variety of wines, mostly natural, here’s what I think works best.
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.
One of the pleasures of the huge clearing and putting away operation at our new French home is the discovery of forgotten bottles. The other day it was a Marcillac from Domaine Laurens which went incredibly well with that night’s supper of seared calves’ liver.
About the most daunting audience that anyone could face is a group of wine writers, especially if a number of those happen to specialise in food and wine matching so it was with some trepidation that I agreed to lead a tasting on wine and charcuterie in London on Monday night on the eve of the London International Wine Fair.
There’s one wine that’s invariably recommended as a pairing for duck and that is Pinot Noir but of course duck, like any other meat, can be cooked in different ways. How does that affect the match?
As many of you will be celebrating both Bonfire Night tonight there’s a fair chance that you’ll be eating bangers of some kind, so what’s the best pairing?
Artichokes have the reputation of being a wine-killer but as with most of these diktats the problem is over-played. True, artichokes can make even dry whites taste oddly sweet but that doesn’t account for the different ways in which they are cooked and how they are served.