Pairings | Salsa verde
There’s a lot of talk about how the wines of a region tend to match its food but that seems truer of Tuscany than almost anywhere else.
Wine pairing is much more about the way you cook a dish and the sauce you serve with it than it is about the basic ingredient and so it proved with this week’s match at the recently opened Brackenbury.
We had a celebration dinner with old friends the other night at my favourite local restaurant Culinaria so cracked open a bottle of La Réserve de Léoville Barton 2004*, a St Julien and the second wine of Léoville Barton. It really was quite lovely - rich, plummy, velvety - at its peak but with a few more years to go. It was everything you want from red Bordeaux (unless you have bottomless pockets)