Pairings | Horseradish sauce
Why Pinot Gris hits the spot with spicy food
Posted on May 12 2007 at 09:01
You may think tasting wine sounds arduous but a major wine and food tasting, I assure you, is a much greater assault on the system as I was reminded the other day when Victoria Moore of The Guardian and I ran 14 Pinot Gris through their paces with foods that ranged from smoked eel to chicken tikka masala. Neither of us was able to eat much for several days.
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