FOOD AND WINE

France - - Wine -

Jérémy rec­om­mends wines to ac­com­pany a starter, main course and dessert at La Ta­ble du Som­me­lier

Starter

Mar­bled black pud­ding, foie gras and potato con­fit, with glazed onion petals and a vinai­grette dress­ing. “I’d go for a full red with a hint of plum, a Do­maine des Ter­risses ‘Prunelart 2015’. The prunelart grape was pop­u­lar in the 1960s, but this vine­yard has brought it back very suc­cess­fully.”

Main Course

Scallops grilled à la plan­cha, to­gether with side of pork and pump­kin in a saté con­fit, with oys­ter mush­room stuff­ing and lemon­grass cream. “I’m rec­om­mend­ing a clas­sic Gail­lac white from the Do­maine d’es­causses, ‘La Vigne Mythique 2015’. It’s a pure mauzac grape va­ri­ety fer­mented in bar­rels for a year, with a hint of ap­ple and a but­tery side that goes well with the pork.”

Dessert

Choco­late and cher­ries in the spirit of a Black For­est gâteau. “You should go for a liqueur wine, a red ‘Ratafia d’avey­ron’, from Do­maine Lau­rens. It is a man­soi grape va­ri­ety, made from a spe­cial grape juice that’s slowly fer­mented in a wine eau de vie. It’s per­fect with choco­late and cher­ries.”

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