When asked to come up with a wine match for various chocolates it was impossible for me to refuse.
It’s a good idea to choose a high acid wine to match an acidic dish. Let me explain.
Any thought of Tassie brings to mind fish, shellfish, crustaceans and riesling.
Wine and cheese are both highly complex substances from a flavour chemistry perspective.
I first encountered Picpoul de Pinet when working at Domaine de la Baume in the Languedoc in 1993. The domaine’s manager, Bill Hardy, was a fan and poured this local dry white with freshly-shucked oysters or with local mussels, which he barbecued. In a region