I love the challenges of matching wine with food or food with wine (have you heard the one about the chicken and the egg -or was it the egg and the chicken?), it’s fun setting oneself a challenge either way.
Two instances in the last couple of weeks have illustrated this perfectly. We had opened a bottle of
, Wunsch et Mann Grand Cru Steingrubler Pinot Gris 2007 to check its condition prior to its use at a Budock Vean Dinner. Golden and rounded, pure and weighty with a lovely languid drop of honeyed ripeness but what food would match it best? The hotel was serving it with a crab and sweetcorn soup (at our suggestion) and they reported back that it worked really well but in an ideal world I would have had it with a big dollop of fresh Foie Gras. Neither wine nor food would dominate and the texture of both would have filled the mouth with opulence – mouth feel we call it in the trade. Unfortunately I had no Foie Gras to hand! Alsace