Pairings | Poached chicken
The last two days have been quite, quite beautiful, starting mistily, basking midday in an unseasonally warm sun and finishing with an extended dusk that announces that spring is finally here. I immediately want to eat lighter meals: the new season’s vegetables are not quite in yet but I can at least plan for summer and that means a spring clean of the cellar, pushing the full bodied reds to the back and assessing what whites, lighter reds and rosés I still have lurking in the racks.
This is not so much a new find as a rediscovery. I’ve been a fan of James Millton’s wines since the early 1990s when he was virtually a lone pioneer of biodynamics and each time I revisit them they get better and better.