Another fan then we enjoyed the 2010 case so much we couldn’t resist another case in 2014.
It will be drunk over two days. A glass each with avocado and prawns; the rest with our traditional Sunday evening fish dinner, in this case baked salmon. Nice and plain so we can enjoy the wine flavours.
Yes it is I agree. But we have had success serving it with prawns and a gentle creamy homemade dressing. There’s probably not an ideal wine match but we love it so just enjoy both the dish and the wine. If the wine isn’t a great match then we wait till we’ve finished the avocado, rinse our palates with water and just sit, sip and enjoy.
According to my trusty food and wine matching book (Sainsbury’s circa 1995; classy I know!) pork with tomatoes, onions and white wine recs are Alsace Pinot Gris (good call Robert!), lightly Oaked Chardonnay, Ozzie Shiraz or Shiraz/Cab, Oregon Pinot Noir or Rioja Riserva.
Sorry Robert, going off message again! Both sound great and really interesting. Obviously on good terms with the MIL which is nice to know. Both sound like just the ticket after a trans Atlantic flight! Serving as an aperitif or with food?