Clerkenwell Boy’s favourite dishes
“For starters I would choose the asparagus at Rochelle Canteen (Al fresco dining just off Arnold Circus where you can BYO wine).”
Although asparagus is notoriously difficult to pair wine with, it can go well with a structured & generous Bordeaux dry white wine like a Graves. These are substantial dry white wines produced from the Semillon, Sauvignon Blanc and Muscadelle grapes, with a strong aromatic persistence and aromas of grapefruit, peach, wild flowers and hazelnut.
Our picks: Château du Druc, 2012 Château Le Bernet, 2014“For the main, my current favourite dish is fresh pappardelle with a slow cooked duck, beef or wild boar ragu (inspired by my recent travels).”To stand up to the strong rich taste of beef or wild boar, we would recommend pairing a dish like this with a powerful & intense Bordeaux red from the Médoc, Pauillac or Saint-Estèphe appellations. These wines are full-bodied, sophisticated and have a sustained aromatic nose, with excellent length in the mouth. They are produced from a Cabernet Sauvignon dominant grape blend and reveal aromas of redcurrant, blackcurrant, blackberry, liquorice and roast coffee.Our picks: Merlot: Calvet Réserve de l’Estey, 2012 Saint-Estèphe: Chateau La Peyre, 2009Credits : Taste of France
“To finish, I would opt for a cheese board, including soft brie infused with spring truffles.”
If you have more of a traditional palette, we would recommend pairing a cheese board with a round & structured Bordeaux red, such as a Bordeaux Supérieur or Côtes de Bordeaux. Produced from a Merlot dominant grape blend, these wines taste wonderful with soft cheeses like brie. If you are more adventurous, match a cheese board with a substantial dry white wine, such as a Pessac-Léognan.
Our picks: Bordeaux Superieur: Chateau Darzac, 2012