What to drink…
Rules are made for breaking, and for this recipe, I propose defying the most golden rule of them all: matching sweet wines with dessert. It’s a truth universally acknowledged that if you drink dry wines with sweet foods, the contrast is unpleasant. Yet it’s apparently perfectly acceptable to drink sweet wines with savoury foods – such as the classic combination of Sauternes and foie gras. With a dish such as tarte aux pruneaux, I believe you can get away with serving a dry wine.
The trick is to ensure you choose a wine loaded with bright fruity flavours. In France that means looking south where the warm climate produces grapes with plenty of ripeness. The Rhône Valley is ideally situated in this regard, and it tends to grow varieties that fit the bill too.
Grenache is the main black grape here, and it is characterised by a juicy red-fruit character, like raspberries and strawberries. Grenache often produces
La Vieille Ferme Rouge 2014 Vin de France £7.29 widely available Spice up your life with this southern French blend, made with Carignan, Cinsault, Grenache and Syrah. The fruit character is juicy and smooth, with all the necessary ripeness to compete with dessert.