Pairings | Valtellina
One of the best hot weather dishes, this piquant dish of cold poached or roast veal with a tuna, anchovy and caper mayonnaise invariably pops up on menus at this time of year. But what to pair with it?
You might instinctively think of pairing a fish-based risotto with white wine but there are two factors that make this one, which I had at a lunch to celebrate the 15th anniversary of The Seahorse restaurant in Dartmouth, a good match for a red.
A slightly obscure pairing this week from the Lombardy region of Italy, the focus for an absolutely brilliant pop-up supper I went to at Wild Artichokes in Kingsbridge last Friday.