Pairings | Nut tart
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.
Sherry gets a bad rap for being granny’s tipple of choice but if you’ve never tried an authentic Spanish style sweet sherry you haven’t lived.
No visit to Tuscany is complete without a glass of Vin Santo or ‘holy wine’, a (usually) sweet wine that is served at the end of the meal, almost always with hard little ‘cantucci’ biscuits.
With two spectacularly high profile meals last week (see my last two posts) it was hard to choose a match this week. Should it be the Crozes-Hermitage and Herdwick mutton, kidney and oyster pie I had at Hix, or the perfect pairing of Sebastian Bobinet’s 2006 Saumur Champigny 'Amateus Bobi' and pig’s trotter at Pierre Koffman’s pop-up restaurant at Selfridges? (There - I’ve told you anyway!)