Pairings | Pomerol
Beef Wellington is real treat and deserves an equally indulgent wine to set it off. It is however less robustly flavoured than a steak or rib roast of beef with other key ingredients such as mushrooms and pastry which offset the flavour of the meat. For me that tends to indicate pinot rather than cabernet but take your pick
As is often the way Christmas wasn’t a time for any startling food and wine discoveries, rather for celebrating favourite combinations but I realise I forgot to mention one pairing just before Christmas at Angelus restaurant in Lancaster Gate.
If you were eating it entirely on its own roast turkey would be one of the easiest ingredients in the world to match. You could drink your favourite white, red, ros or even sparkling wine with it and it would work fine.
I was interested to read in the Telegraph this weekend that Ken Hom is planning to move from his French base in Cahors to spend more time in Italy and Thailand.
I’ve thought for a while that Scandinavian food is on the way up so am not surprised to find another new cookbook on the subject from Trina Hahnemann who Telegraph cookery writer Xanthe Clay dubs ‘Denmark’s answer to Nigella’ in the paper today.