Pairings | Mencia
When I scoured the website for existing pairings with mencia I was amazed how many dishes I’d suggested it with. It really is an incredibly versatile food wine.
Monkfish (or lotte, as the French call it) is a meaty fish that is often roasted so pairs equally well with red wine as with white. In fact a lightly chilled red wine would generally be my preferred match, particularly if it’s wrapped in pancetta or bacon
Should you drink the same sort of full-bodied red wine with steak tartare - raw chopped beef - as you would with a grilled steak?
Anyone who has a passing knowledge of cassoulet will know that there are hotly disputed arguments about what constitutes the authentic version. But whichever way you make it it’s a substantial dish.
Although there's not quite the feverish frenzy there was about kale a couple of years ago there's still a lot of kale lurve around.
It shouldn't come as a massive surprise that Spain can provide any style of wine you might fancy to drink with tapas.
By paté I’m thinking of what wines to drink with rough country patés and terrines like a paté de campagne rather than fish patés or vegetarian patés which I’ll tackle separately. The sort that you might take on a picnic or eat in a wine bar.
Last week I was in Galicia (for three days. Without my suitcase. Thankyou Easyjet) visiting the denominations of Valdeorras and Bierzo where the star red grape is Mencia. (For years I got them confused periodically thinking the grape was Bierzo and the region Mencia but I’ve finally got it straight.)
By now you might think I’d have explored all possible permutations with turkey but sommelier Jacob Kocemba was singing the praises of Mencia with turkey on Twitter the other day and as we had a magnum handy I thought I’d give it a try.
A fabulously summery recipe from the very appealing Great British Farmhouse Cookbook - perfect for this time of year.