Pairings | Bordeaux blend
Did I want to go on a truffle trip to Spain at the end of January? Balmy Barbados seemed like a better option but since that wasn’t on the cards and the enquiry came from an old friend I said yes. The 2 day visit - the annual Viñas del Vero ‘Days of Wine and Truffles’ in Somontano would include an outdoor picnic in the foothills of the Pyrenees (eek), a truffle hunt and - the clincher - a multi-course truffle menu by one of the region’s most talented chefs followed by a gastronomic brunch. “Bring the Gaviscon”. my friend sagely advised.
My first Match of the Week of the New Year is a classic but none the worse for that: an award-winning South African Bordeaux blend with a slow roast leg of lamb flavoured with garlic and rosemary.
Another week of brilliant pairings, another tough decision to make but I’m going for this combination at Delaire restaurant in Stellenbosch because it was such a great dish.
A recent trip to Beijing and Shanghai opened my eyes anew to the possibilities involved in drinking wine with Chinese food. Many of the conclusions we have painstakingly arrived at in the west turn out to be less obvious when tried out in situ.