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Crémant de Limoux Brut

Crémant de Limoux Brut

Working at Yapp HQ has always been an interesting experience and there’s never a shortage of recommendations about new vintages, new wines and particularly new food and wine pairings. As a man who came from the cider and cheese school of thought it’s been a real eye opener – not that cider doesn’t go with cheese but it’s the 'chip butty' of the food and wine matching world – good and basic but not all there is too it. So, proof of the pudding and all that – last Saturday I put my absorbed knowledge to the test. Some long-standing friends and their off spring assembled (Alex, the 5 year old had been so excited by the idea of a “sleep over” he’d packed his bag at 5.30am on the Saturday morning – I think the enjoyment of food and wine comes with a little more age and he was more excited about using his spider man “ready bed” in anger, but I digress).

Vin de Corse Sartène Rosé: Domaine Saparale 2009

Vin de Corse Sartène Rosé: Domaine Saparale 2009

The aperitif was triggered at the same time as we started getting all the small folk to bed – this may have been a slight error of judgement but we started with a favourite fizz - Crémant de Limoux Brut Cuvée Selection with a dash of Crème de Pêches – an ideal aperitif and as (from what I remember) Michel Roux Jr. once said was ‘great, as it made you really want to eat’ (this was at least the gist of the quote, and maybe not verbatim).

I was on the starter – being a disciple of all things Slater (Nigel, not the one from East Enders) I decided to keep it simple – pan fried scallops, fresh ginger, some lemon chilli flakes (from Austria of all places) and a watercress salad – it would have been churlish not to match this with the Yapp Corsican Rosé (Vin de Corse Sartène Rosé: Domaine Saparale 2009).

Irouléguy: Domaine Illaria 2007

Irouléguy: Domaine Illaria 2007

The main dish was provided by Donna – I thought she’d arrive with something cooked but no, it arrived in raw form – she insisted that it had to be made there and then. I’d asked advice on this one  in advance – what to have with Basque Chicken? Our resident food and wine expert had a flash of inspiration on her drive home – have a Basque wine! Not rocket science maybe but the Irouléguy: Domaine Illaria 2007 was spot on and not a wine I’d tried before and a great hit around the table.

Muscat de Beaumes de Venise - Domaine de Durban

Muscat de Beaumes de Venise - Domaine de Durban

So, into the home straight with combinations I knew would be great but it was terrific to see the responses from our guests – when this goes right, it really is an eye opener. Raspberry brûlée with Muscat de Beaumes de Venise: Domaine de Durban 2007 then a selection of powerful blue cheeses with Jurançon 2008: Domaine Bellegarde then following the digestif of Bas Armagnac 1989 our guests retired sated, content and with smiles on their faces.

Jurançon 2008: Domaine Bellegarde

Jurançon 2008: Domaine Bellegarde

My daughter fell out of bed at 4.30am on Sunday morning that, like dominoes, woke up the other 3 children under the age of 6 but once again I think that may well be another story...