Food and Wine Matching - March 2013

Shellfish and crustacea are some of my favourite foods. A simple and cheap Moules Marinières served with crusty white bread is a feast fit for a King especially when accompanied by a bone dry Muscadet de Sèvre et Maine Sur Lie: Domaine de la Mortaine 2011

Another favourite is Spaghetti Vongole made with fresh clams – again a small ingredients list this one including garlic, chillies, flat leaf parsley and dry white wine. Use something cheapish for the pan (never cook with bad wine but don’t waste really posh wine either). Serve this delicious dish with a sophisticated Southern White such as Cassis: Clos Sainte Magdeleine Blanc 2009

Prawn 2 by David Chandler

Saturday lunch is usually based on market shopping and all the better for it. A loaf from the bread stall and a pint of prawns from the fish stall are perfectly matched with a small dry local beer or a glass of dry rose such as Saint Pourçain: Domaine de Chinière 2011 (for a full on pink repast).

By: Pippa Goldfinger