Pairings | Puligny-Montrachet
Crab is one of the most delicious kinds of shellfish and the perfect foil for a crisp white wine. But there are other crab dishes that pair better with a fuller-bodied white or even a red.
Many people say they don't like chardonnay but as anyone who has a taste for top white burgundy or other premium new world chardonnays will know it’s a spectacular food wine.
White burgundy includes a multitude of wines from generic bourgogne blanc to the grandeur of a Bâtard-Montrachet or Corton-Charlemagne. But it’s the affordable wines that I’m focussing on in this post. What type of food do they pair with best?
When you have a fish as fine as Dover sole you don’t want to mask its delicate sweet flavour in any way. Here are my suggestions for Gordon Ramsay’s recipes in the Times today.
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.
A celestial combination I enjoyed at a burgundy dinner at the Grand Hotel de Bordeaux last week. Burgundy in Bordeaux? Yup - I guess they want to ring the changes from time to time but it does seem heretical.
It’s easy to get into a mindset with food and wine pairing where you automatically revert to a tried and tested combination. Like pizza with Peroni or a Sicilian red