Pairings | Wild garlic
Cheese and wine is a notorious minefield but is it any easier when the cheese is cooked? See my suggestions to match Mark Hix's delicious recipes in the Independent today:
A recipe for one of my favourite ingredients (potatoes) from one of my favourite restaurants, Root in Bristol, whose chef, Rob Howell has written a glorious cookbook of their food which is basically vegetable-based without being wholly veggie.
This match, which I enjoyed at Plateau wine bar in Brighton last week, breaks a couple of wine pairing conventions. Firstly that you match red meat with a full bodied red. And secondly that you don’t drink red wine with asparagus.