Pairings | Tuna tartare
Tuna’s a versatile summer ingredient that you can use in salads or on the barbecue. Quick and easy to cook, like salmon a conductor of many different flavours it's also a meaty fish which adapts just as well to a red as to a white.
Not last week's match, actually but a great one from a couple of weeks' back just before I went to Paris and which got overlooked.
How can champagne be used to create a summer tasting menu? Seafood is an obvious candidate but as food and wine writer Lucy Bridgers found at a Billecart-Salmon event at the Massimo Restaurant and Oyster Bar in London last year you need to choose your flavours carefully.
Winemakers like to tell you that their wines go with everything but in the case of Grüner Veltliner, Austria’s best known white wine, it’s true.