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The great Cornish Pasty question


#1

What wine to drink with home made Cornish Pasty?

Made a batch pretty much to Cornish pasty association recipe - except increased skirt steak to 50% & reduced potato accordingly. Turned out nice, especially with HP sauce but what to drink alongside?

A decent pint of bitter perhaps, but I tend to drink wine at home. The main element is the golden pastry which is MUCH more buttery than the dry casing you get with your average shop-bought pasty.


#2

I’m going for Corbieres.


#3

From a matching of terroir perspective, A Camel Valley Bacchus? may work more with the buttery pastry and picnic feel than the skirt of beef content.


#4

How about a Loire red? Cabernet franc with enough acidity to cut through the pastry and peppery red fruit to hold its own against the contents.

Chinon or St. Nic du Bourgueil?


#5

HP? The sauce of the gods!!

I’d go for any gutsy red.

(white is only suitable for fish IMO…(discuss))


#6

Yes: HP sauce or Hendersons (except its a tad thin & requires mushy peas alongide - which you wouldnt get down a tin mine).

Loire red sounds interesting, I have a bottle of Chinon 2015 in the garage waiting for a chance to shine. However Corbieres might be better with its peppery spice. Bacchus I’m not so sure… but I can see where you are coming from there.


#7

Alsatians will tell you differently! :smiley:


#8

Indeed - I was wondering if there might be wine pairing similarities with Pâté en Croûte ? except perhaps that’s heading towards pork pie territory - and another thread entirely.


#9

Love it as I do I think the HP might cause the wine a problem or two. So no sauce and a peppery Rhone red would do for me!. Glass in one hand and pasty in the other, overlooking the harbour!


#10

Harbour? regretfully not where I live just short of the Pennines. Similarly, outdoors will be a tad challenging. The peppery rhone however is a good’un.


#11

A gutsy Rhone or Languedoc red should do the trick.


#12

I usually go for a reasonably young red Bordeaux. But the idea of a Loire red, thanks @Alchemist, seems a definite option next time.


#13

Although my mum was from Devon she made the best Cornish Pasties I’ve ever had. She was almost fundamentalist as to how the pastry should be made ( a specific kind of shortcrust ) and what it should be filled with ( beef skirt, onion, swede and potato ). They were enormous and would overhang a dinner plate by an inch either side. As a lad, and a non wine drinker, the copious amounts of HP I used to enjoy with them weren’t a problem !

As an adult, with HP, I’d stick to beer. Without, as others have said, I would imagine a peppery Grenache from the Southern Rhone would be nigh on perfect.

I’ve never come close to replicating the majesty of her pasties unfortunately.


#14

Coincidentally… I have made empanadas to use up some left over pulled pork. These were nicely accompanied by a Tahbilk Viognier. The filling was boosted by cheese, sweet corn and pesto. The dough was made following a Paul Hollywood recipe with plenty of butter and then some.