Pairings | Almonds
Manzanilla sherry never fails to surprise me with its versatility but you don't often come across a combination as good as the one I had last week at Lido restaurant in Bristol.
We rarely think of tawny port as a flexible pairing for food. We serve it with stilton, obviously and with hard cheeses like cheddar, with nuts and dried fruits and over Christmas with fruit cake and mince pies but that’s usually as far as it goes.
On Saturday we celebrated the 50th wedding anniversary of some good friends - a rare occasion which deserved (and got) several splendid bottles including a magnum of Gosset Champagne and another of one of the best of our local winemakers down here in the Faugères, Domaine des Estanilles (a magnum of the 2002 Château des Estanilles which was drinking superbly)
It shouldn't come as a massive surprise that Spain can provide any style of wine you might fancy to drink with tapas.
Like half the world it seems at the moment I’m a bit obsessed with cauliflower so was drawn to this dish at Birch in Bristol on Friday like a moth to a flame
If you want to show off a fine dessert wine the ideal match is a simple French apple or pear tart, so there should be no surprise then at this pairing of a pear frangipane tart (pears with a spongey almond base) and a Pacherenc de Vic Bilh cuvée 'Octobre'.