Pairings | Rillettes
About the most daunting audience that anyone could face is a group of wine writers, especially if a number of those happen to specialise in food and wine matching so it was with some trepidation that I agreed to lead a tasting on wine and charcuterie in London on Monday night on the eve of the London International Wine Fair.
Like many of the best recipes this came about by accident. I bought a box of free-range organic pork and didn’t have enough room for it all in the freezer so left out 4 thick slices of pork belly ...
Paris isn’t the obvious place you’d think of drinking Greek wine - in fact it’s a rare sighting in a city whose wine lists are almost 100% French. So when I came across one in a hip little bar called Clamato I was intrigued
One of the most reliable wine matches is white fish with white wine and cream and/or butter and white burgundy - one of those blissful combinations that actually makes the wine taste better than it otherwise would.
Last week we spent 24 hours in Cheltenham, mainly to eat at Le Champignon Sauvage about which I’ll be posting a review tomorrow. We also had lunch at a pub/bistro I’d heard good things about called the Royal Well Tavern which has this year been awarded a Michelin Bib Gourmand and recently picked up a glowing review from the Observer’s restaurant critic, Jay Rayner
Although I’ve tasted some good wines this week it’s beer that has provided the highlights. The Magic Rock Rapture amber ale I drank at The Pint Shop in Cambridge with their awesome beer brined chicken was pretty good but it’s pipped into the ‘drink of the week’ slot by this pairing at The Hole in the Wall in Little Wilbraham
I always think it’s misleading to describe pork as a ‘white meat’. Strictly that's accurate, I suppose, but ‘whiteness’ somehow seems to suggest lack of flavour.
Provence rosé has a particular character. It’s much crisper and drier than most rosés on the market, more like a white wine than a rosé - though within this style there are variations between the lighter, less expensive wines or ‘vins de soif’ and the more structured ones, which the local refer to as ‘vins de gastronomie’.
Beaujolais - by which I mean red Beaujolais - is the most French of wines, the perfect wine pairing for a picnic or bistro meal.
With the unseasonally warm weather showing no signs of a let-up it’s time to revisit the classic combination of French charcuterie and Beaujolais - perfect for picnics and other outdoor eating.