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Pairings | Academy of Chocolate

Matching port and chocolate

Matching port and chocolate

Posted on March 19 2008 at 07:20

Former sommelier and wine consultant David Furer writes about a tasting at leading London chocolatier William Curley

Tags: 10 year old tawny port colheita port Academy of Chocolate chocolates Quinta do Noval late bottled vintage port William Curley port drink:sweet & fortified wine chocolate food:desserts & cakes
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Maybe the world’s most extraordinary butcher - @ristoromucciante up in the gran sasso mountain range of the Abruzzo. You queue for your meat then cook it over open charcoal barbecues. The highlight is these arrosticini, tasty little kebabs of lamb shoulder which come from the sheep that graze up in the mountains. The sausages are incredibly good too. Hugely popular with bikers as you can see. #arrosticini #lamb #abruzzo #barbecue #fromthemountainstothesea #squarefoodfoundationAmazing day foraging in the Abruzzo with @forager_in_italy. Picked plants for salads, plants to fork through pasta and plants we just cooked like greens. So much free food on your doorstep if you know where to look. . . . #betweenthemountainsandthesea #abruzxo #squarefoodfoundation #foraging #wildgreens #wildplants #pasta #wildfoodGreat Italian wine is the most unbelievable thrill especially in a restaurant that serves Italian food as good as @luca.restaurant. @biondisantigreppo, @az.agr.fontodi’s Flaccianello, @aldoconterno’s Gran Bussia and Gaja’s Sperss. Thanks David Gleave of @liberty_wines for the treat #guest. . . . #finewine #itallianwine #tuscanwine #brunellodimontalcino #flaccianello #barolo #instawine #winestagramReally spectacular lunch @hide_restaurant hosted by @greecegrammable to promote the Wine Trails of Greece. This was Ollie Dabbous take on Greek food inspired by Greek ingredients: a salad of chicory, grapes and herbs with a manouri cheese and acacia honey dressing (brilliant with @gaia Thalassitis assurtiko), sea bass with warm tarama broth, fennel tops and yellow courgette (with @vassaltisvineyards barrel fermented assyrtiko) and - underneath the pickled vine leaf - Herdwick lamb cooked over charcoal and glazed with violet mustard (no I didn’t know there was such a thing either) which was paired with a 1997 xinomavro from Pegasos. Stunning food, incredible wines. Had forgotten what a great chef Dabbous is #guest #greekwine #assyrtiko #xinomavro #finedining #manouri #seabass #lamb #foodandwine #winepairing #instafood #foodstagram #instawine #winestagram Follow on Instagram

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