Pairings | Blanc de blancs champagne
We’ve got so used to thinking of champagne in terms of big brand names it’s easy to forget that it’s a subtle and complex wine, a fact of which I was reminded by a small tasting of Agrapart champagnes put on by the Bristol-based importer Vine Trail this week.
A classic starter from the ‘70’s but one that our customers seem to enjoy every bit as much today. This version originally came from a book called Take Twelve Cooks and was one of Pru Leith’s recipes. However Stephen Bull attributes it to Peter Kromberg of Le Soufflé at the Intercontinental who was also featured in the book . . .
The ideal wine choice for eggs benedict - that unctuous dish of poached eggs and ham topped with buttery hollandaise sauce - is likely to be dictacted as much by when you eat it as the dish itself.
I've always been intrigued by Oysters Rockefeller, described by the great Simon Hopkinson as "the best hot oyster dish I know". Here's his recipe.
Scallops are some of the most delicious seafood around and some of the most flattering to a serious white wine. There’s one grape variety that will almost always see you right but also some other options
One of the world's most popular cheeses Brie can be mild and slightly chalky or decadently gooey and quite strong in flavour. Try one of these top wine and other matches:
Whether it's topped with mashed potato or pastry fish pie is a relatively straightforward dish to match but some wines work better than others.