What are some of your most memorable wine and food experiences?

The first time I had white truffles with Barolo was a pretty good moment. Obviously it’s an incredible ingredient, but the two really bring out the best in each other. And my favourite pairing of all-time was actually not with a wine. It was at a restaurant in Copenhagen, where I had caviar with housemade walnut milk. It was one of the best things I’ve ever eaten, with the roundness and sweetness of the milk contrasting with the pungency of the caviar.