French Theme

Mis en Bulles
 from Valensac

Bertier's Sauvignon
Viognier blend

I had a splendid French themed evening last week at the Prince of Wales in Newtown St Martin. Chef Warren put together an interesting taster menu of regional French dishes like rillettes of pork with pickle pear and slow cooked paupiettes of beef. All the wines came from the Languedoc (our choice) and this gave us the opportunity to show off the diversity of wines available from this area. A succulent Rosé from Irene Tolleret’s Mas d’Auzieres in the Pic St Loup set off the rillettes very well. This was followed by the almost salty dry Domaine de Bertiers Sauvignon / Viognier from the coastal plain with monkfish and then the familiar La Forge Old Vine Carignan with the beef – all elderberry and Christmas spice. Star match of the evening was a Chardonnay Mousseux Brut from Domaine de Valensac which worked gloriously with a roquefort and walnut salad and finally a Muscat de Mireval from Chateau d'Exindre blended beautifully with a dreamy, aromatic mango bavaroise. Jolly well done all round and thanks to Tom and Anne for arranging it and feeding me so well!

Nigel