Pairings | Bloody mary
Fried oysters with harissa and a Virgin Mary
There were some good, if familiar, wine pairings last week - including Muscadet with moules and clams marinières at The Pony at Chew Valley in Somerset (good to be reminded how reliable a match that is). But the one I’m going for is this combination of crispy fried oysters with harissa and coriander and a Virgin Mary which, as I’m sure you know, is an alcohol-free version of a Bloody Mary which I had at brunch at No. 1 York Place in Clifton, Bristol.
What's the best match for a barbecue?
Should it be wine or beer - or even a cocktail? Last year I asked the Twitter community what their favourite barbecue bevvy was and this is what they came up with . . .
Oscietra caviar and Galvin at Windows’ White Snapper
Last week was (highly unusually) a big week for caviar - and caviar substitutes which I ate on two successive nights paired with everything from vodka to beer. Decadent or what?
The Pickle House Original Pickle Juice
If you’ve ever been to the great Pitt Cue Co in Newburgh Street, Soho you may well have had a drink called a pickleback - a bourbon washed down with a chaser of homemade pickle juice.
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