Pairings | Margaux
The other night I was lucky enough to go out with a wineloving friend of mine and his wife who brought along a bottle of Château Palmer 1990 with them. It was a lovely wine but, as any 20 year old vintage would be, quite delicate so immediately created the dilemma of what to eat.
There’s nothing I love more than a surprise when it comes to food and wine pairing and I would not in a million years have predicted that a pukka Bordeaux would go with this exotic Turkish dish.
Most of the time we’re pairing wine and food it’s the food that comes first but for people in the trade it’s more often about what food will flatter the wine. But how do you ensure a successful match?
Although Bordeaux produces some of the most expensive wines in the world it also produces bottles that are great for everyday drinking. So what kind of food pairs best with them?