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Spiced cau­li­flower salad, p 74

Billy But­ton 2x2 Ries­ling Pinot Blanc 2016 ~ Mas­saman lamb leg curry with quick­led veg­eta­bles, p 66

Do­maine Huet Vou­vray Demi Sec Le Mont 2016 ~ Mex­i­can chilli choco­late tart, p 112

Toro Al­balá Don PX Gran Reserva 1987

“Spices and wine – not of­ten the eas­i­est of bed­fel­lows. Be­tween the fiery flavours of chilli, through to the cool­ing ef­fect of car­damom and clove, even the best wines, when paired poorly, can­not over­come the pi­quant flavours of spice. But think a lit­tle lat­er­ally, and imag­ine how the flavours of typ­i­cal condi­ments and ac­com­pa­ni­ments would en­hance the dish, and you’ll find your­self a win­ner. Gewürz­traminer, off-dry ries­ling, or a fruit-for­ward gamay can help refresh and cleanse an over­heated palate.” Si­mon Green, Chief Som­me­lier, The Wine So­ci­ety

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